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Chicken Confit

Chicken Confit Recipe

  • 1 1/2 pounds boneless, skinless chicken cutlets
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 3 cups extra virgin olive oil, more if needed
  • 4 garlic cloves, coarsely chopped
  • 2 shallots, thinly sliced
  • 3 rosemary sprigs
  • 1/2 bunch thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 5 anchovy fillets
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons fresh lemon juice, more to taste
  • Salad greens, for serving.
  • Directions1. Season chicken well with salt and pepper. In a very large skillet or stock pot with a lid, heat oil over medium-high heat with half the garlic and all the shallots, rosemary, thyme and crushed red pepper flakes until there are small bubbles on surface and around garlic.
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