Chicken confit with cherry sauce
Chicken confit with cherry sauce is a delicious dish that features tender and juicy chicken that has been slow-cooked in its own fat until it is incredibly flavorful and moist. The cherry sauce adds a sweet and tangy twist to the dish, making it a perfect balance of flavors. It's a popular dish that combines savory and sweet elements for a truly special meal.
Ingredients
- 4 chicken leg quarters
- 2 cups oil olive oil or duck fat
- 4 cloves garlic minced
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 1 cup dried cherries
- 1 cup chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- Fresh parsley for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- Season the chicken leg quarters with salt and pepper.
- In a large oven-safe pot, place the chicken leg quarters, garlic, and thyme. Pour the duck fat or olive oil over the chicken to cover.
- Cover the pot with a lid or foil and place it in the oven. Cook for about 2-3 hours or until the chicken is tender and falling off the bone.
- While the chicken is cooking, prepare the cherry sauce. In a small saucepan, combine the dried cherries, chicken broth, balsamic vinegar, and honey. Bring to a simmer and cook for about 15-20 minutes until the cherries are plump and the sauce has thickened slightly.
- Once the chicken is done, remove it from the fat and place it on a baking sheet. Increase the oven temperature to 400°F (200°C) and roast the chicken for an additional 10-15 minutes until the skin is crispy.
- Serve the chicken with the cherry sauce drizzled on top and garnish with fresh parsley.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1422kcal (71%)Carbohydrates: 35g (12%)Protein: 26g (52%)Fat: 132g (203%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 16gMonounsaturated Fat: 89gTrans Fat: 0.1gCholesterol: 143mg (48%)Sodium: 341mg (15%)Potassium: 346mg (10%)Fiber: 3g (13%)Sugar: 27g (30%)Vitamin A: 1214IU (24%)Vitamin C: 2mg (2%)Calcium: 55mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
