Chicken Confit With White Bean Cassoulet

Published 01/14 2014 07:02AM

Updated 01/14 2014 07:07AM

Chicken Confit with White Bean Cassoulet

Chicken Confit 

4 chicken leg quarters
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1    teaspoon garlic powder
4 sprigs fresh thyme
4 cups olive oil

Season leg quarters by combining all the ingredients except oil and rubbing each piece of chicken. Cover and refrigerate for 12 hours.
Preheat your oven to 200 degrees.  Rinse the chicken under cold water.  Put in an oven safe dish and cover in olive oil.  Put in oven for 12 to 14 hours. 
Strain off oil. 

For Cassoulet

2 lb. dried white beans
1 onion, diced
1 carrot, diced
2 stalks of celery, diced
½ cup cooked and chopped bacon
enough chicken stock to cover beans
large pinch of fresh herbs
1 medium dried bay leaf
2 tsp. kosher salt

In a large pot soak the white beans overnight.  The next day drain the beans.  In a large pot sautee the onion, celery, and carrot in bacon drippings. Once translucent add your soaked beans and cover with chicken stock.  Add your salt and herbs and let simmer for 1 hour or until tender adding chicken stock as needed. 

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