Equipment
Ingredients
Olive Oil Confit Chicken
- 600 g chicken thighs, bone-in, skin-on
- 750 ml extra virgin olive oil
- 4 garlic, crushed
- 5 g fresh thyme, whole sprigs
- 3 g black peppercorns, whole
- 12 g kosher salt
Salad and Mix-ins
- 150 g thick cut bacon, cut into 1cm lardons
- 200 g frisée or mixed baby greens, washed and dried thoroughly
- 1 shallot, thinly sliced
Dijon Vinaigrette
- 15 g dijon mustard
- 30 ml red wine vinegar
- 45 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Pat the chicken thighs dry with paper towels and rub evenly with kosher salt. Let sit at room temperature for 30 minutes to draw out moisture and season the meat.
Place the salted chicken thighs in the Dutch oven along with the crushed garlic, thyme sprigs, and peppercorns. Pour the extra virgin olive oil over the top until the chicken is completely submerged. Heat gently over medium-low heat until the oil reaches 90°C/195°F, then lower the heat to maintain this temperature. Cook until the meat is completely tender and pulls away from the bone, about 90 minutes. Ensure internal temperature reaches at least 74°C/165°F.
While the chicken cooks, place the bacon lardons in a cold skillet. Turn the heat to medium and cook slowly until the fat is completely rendered and the bacon is crispy, about 10 minutes. Use tongs to transfer the bacon to a paper towel lined plate to drain.
In a mixing bowl, combine the Dijon mustard, red wine vinegar, salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is thick and emulsified.
Carefully remove the tender chicken thighs from the warm oil using tongs. Place on a cutting board. Discard the skin and bones, and gently pull the warm meat into large, bite-sized shreds.
In a large serving bowl, combine the crisp greens, sliced shallots, crispy bacon lardons, and warm shredded chicken. Drizzle with the vinaigrette and gently toss until all ingredients are evenly coated. Serve immediately.
Chef's Notes
- Do not discard the olive oil used for the confit. Once cooled, strain it through a fine mesh sieve or cheesecloth and store in the refrigerator. It is liquid gold, deeply infused with garlic and chicken essence, and makes incredible roasted potatoes.
- If you prefer an added textural element, you can save the chicken skins, scrape off the excess fat, and fry them flat in a skillet until they become crispy chicken cracklings to crumble over the salad.
- The bitterness of frisée is traditional in French bistro salads as it cuts through rich fats perfectly, but if you prefer a milder flavor, substitute with tender butter lettuce or a spring mix.
Storage
Refrigerator: 3 days — Store chicken and bacon separately from greens and dressing. Assemble immediately before serving.
Freezer: 1 month — Only the confit chicken can be frozen, submerged completely in its cooking oil.
