Chicken Confit with Carrots and Red Onions
Today’s recipe is Chicken Confit with carrots and red onions. We were able to use our Stout Creek Farm chicken thighs for this recipe. We were also able to show off our awesome Demi-glace that for this week’s orders are throwing in with a purchase of chicken product. Be sure to check out all the different cuts of chicken that Stout Creek Farm has to offer!
Ingredients:
4 Stout Creek Farm chicken thighs
Salt and Pepper
1 1/2 cup of chicken Demi-glace / chicken fat or olive oil
Thyme and Oregano springs
2 thin sliced red onions
3 crushed garlic cloves
2 large lemons sliced
3 medium carrots cut on the bias
Directions:
Season 4 Stout Creek Farm chicken thighs with salt and pepper.
Place them skin side up in a braising pan or a 12” paella pan.
Pour 1 1/2 cup of chicken Demi-glace, chicken fat or olive oil over the top of the chicken.
Top each thigh with springs of fresh thyme, oregano, thin sliced red onions, crushed garlic and lemon wheels.
Place in a 350 degree oven for 1 1/2 hours, uncovered.
After 1 1/4 hours, turn the chicken over, then over again, blasting the chicken thighs.
Remove the chicken and place on paper towels.
Drain the carrots and onions and place on paper towels.
Place the chicken on a plate with carrots and onions. Drizzle with some of the pan drippings, garnish with fresh herbs and lemon slices.
Serve with grilled asparagus, Brussels sprouts or your favorite vegetable.
