Chicken Confit With Roasted Potatoes and Parsley Salad

Totāl Time => 3Hours

INGREDIENTS

• 2  chicken legs, thigh ānd drumstick together
•  Kosher sālt ānd freshly ground blāck pepper
• 4  cups extrā-virgin olive oil
• 4  sprigs fresh thyme
• 4  cloves gārlic
•  5-6 bāby Yukon Gold potātoes or āny “C”-size potāto, red or yellow, hālved
• 1  bunch flāt-leāf pārsley leāves, rinsed, dried ānd roughly chopped
• 1  shāllot, peeled ānd thinly sliced
• 2  tāblespoons finely chopped Kālāmātā olives
• 1 ½  tāblespoons lemon juice
• 1  tāblespoon whole-grāin mustārd

PREPāRāTION

1. Māke the chicken confit. Heāt oven to 250. Seāson the chicken legs with sālt ānd pepper, ānd plāce in ā pān just lārge enough to fit them comfortābly. ādd oil, thyme ānd gārlic, plāce on stovetop over medium heāt ānd cook until the oil just begins to bubble.
2. Trānsfer pān to oven, uncovered. Cook for 1 1/2 to 2 hours, until the meāt is eāsily pierced with ā thin-blāded knife. (ādjust oven temperāture up or down to māke sure oil is just bubbling.) āllow to cool, then remove chicken from oil ānd plāce on ā plāte. Plāce in refrigerātor until reādy to cook. Strāin oil, ānd reserve, covered, in the refrigerātor. Chicken cān be cooked ā few dāys āheād of use.
3. Māke the potātoes. Heāt oven to 425. Plāce the potātoes in ā roāsting pān, ānd toss with 2 to 3 tāblespoons of the reserved oil. ārrānge the potātoes cut side down on the pān, ānd plāce in the oven, until golden ānd crisp, āpproximātely 40 minutes to ān hour. Remove from oven, ānd sālt to tāste.
4. Finish the chicken confit. Put 3 tāblespoons of the reserved oil into ā pān set over medium heāt. When it shimmers, ādd the chicken, ānd cook, turning once or twice, until both sides āre nicely crisp ānd brown, āpproximātely 15 minutes. Serve hot or āt room temperāture.
5. Māke the pārsley sālād. Combine pārsley leāves, shāllots ānd olives in ā medium-size bowl. In ā smāll bowl, whisk together the lemon juice, 3 tāblespoons of the reserved oil ānd the mustārd. Seāson with sālt ānd pepper to tāste, then toss the pārsley ānd the dressing together.
6. To serve, plāce ā chicken leg ānd hālf of the potātoes ānd pārsley sālād on eāch plāte.

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