Here is a recipe for confit, a staple of bistro cooking.
This time, we will make it with chicken thighs on the bone, which we bought at the supermarket.
You will be addicted to the super tender meat, which will melt into a ball with just a touch!
For garnish, we simply add potatoes sarla style.
This is the ultimate bistro meal.
It may take some time, but it is a simple French dish that requires little effort, so please try making it for a holiday meal at home!
Ingredients (for 2 servings)
2 chicken thighs with bones, approx. 300 g x 2
Salt 1% of meat
White pepper to taste
2 cloves garlic
Rosemary
thyme (or bay leaf if not available)
2 x 30ml-50ml olive oil
1 potato
1 clove garlic
A pinch of parsley
Vacuum can be done by deaerating with a ziplock.
The temperature is so high that the ziplock may melt when it hits the bottom of the pot.
It is safer to place a bat or plate on the bottom of the pot.
20 янв 2021
