Chicken Confit - Cooking the Chicken in Bacon Fat Saves Oil and Boosts Flavor

Steps

1. 1

   Cook bacon in a pan until golden brown and render the fat.

2. 2

   In the bacon fat, sauté peeled garlic, mushrooms, and cherry tomatoes, adding olive oil as needed.

3. 3

   Remove the sautéed ingredients and separate them from the oil.

4. 4

   Prepare the chicken legs, then confit them with bacon fat, thyme, and bay leaf at 63°C for 90 minutes.

5. 5

   Sear the skin of the confited chicken legs until golden brown and plate them.

6. 6

   Into the pan used to sear the chicken, add bacon, garlic, mushrooms, cherry tomatoes, confit oil, and unsalted butter, then sauté everything together.

7. 7

   Season with salt and pepper, plate, and top with microgreens to finish.