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Faux Chicken Confit with Roasted Potatoes

Serves 4

This is the most fabulous dish on a cool autumn night with a rich, round, fragrant white such as a Condrieu.

4 chicken thighs, skin on

2-3 Tbsp. freshly ground pepper

2 Tbsp. salt 1 lb. little new potatoes, cut in halves 3-5 sprigs fresh thyme

1-3 tbsp. flour

1/4 cup Dijon mustard, grainy

1/2 cup white wine

1/2 cup heavy cream

1/2 cup oil parsley for garnish

First, preheat the oven to 425 degrees Fahrenheit. Now in a medium sized bowl, toss oil, salt pepper, thyme leaves, and potatoes until coated. Pat each side of each chicken thigh dry; salt and pepper both sides and then, in a casserole dish just large enough to accommodate them, lay the thighs quite close together (skin and fat sides up). Scatter potatoes on to separate baking tray. Place both casserole dish and potatoes side by side in heated oven. Leave both items in the oven for at least an hour and a half. Every 30 minutes or so, casually pop into the kitchen and baste the thighs in the accumulated fat and juices. Do not turn chicken over! Also, when basting, sprinkle a bit of the fat over the potatoes and toss on baking sheet. After an hour and a half, remove the potatoes, cover loosely with foil. Turn oven to 375 degrees and continue to cook and baste chicken for about 30-50 minutes longer. The chicken is done when the meat looks like it could pull away from the bone by a mere look in its direction and the skin is as crisp to the touch as a piece of paper but melts in your mouth when you steal a bit. Turn oven off. Remove chicken and potatoes to platter and place in residually warm oven. In the casserole dish that had held the chicken sprinkle the flour. Add the wine, and cook 1 minute, just using the heat still in the dish. Add mustard and cream, a bit more fresh pepper and stir. Place the dish in the still warm oven. Go have a glass or two of wine. In 15 minutes, return to the oven and the substance in the dish will have transformed itself into a creamy mustard/wine sauce. Arrange your chicken and potatoes on four plates. Drizzle them with sauce and garnish with parsley. Serve with a simple green salad. Enjoy!

Recipe created and submitted by Holley Browning.