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Braised Chicken Confit with Garlic Mashed Potatoes and Steamed Broccoli
Tender and flavorful chicken confit, slow-cooked in rich duck fat and served with creamy garlic mashed potatoes and a side of steamed broccoli. This classic French dish is a hearty and comforting meal perfect for a chilly evening. Chicken confit, originating from the south of France, is a staple of French cuisine and is often served at family gatherings and special occasions. The slow-cooked chicken is tender and falls-off-the-bone, while the garlic mashed potatoes add a rich and creamy element to the dish. The steamed broccoli provides a burst of freshness and color to the plate.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Dairy, Gluten
Ingredients
4 legs
Chicken Legs
120 Calories
1/2 cup
Duck Fat
100 Calories
3 cloves
Garlic
10 Calories
2 sprigs
Thyme
5 Calories
2 cups
Mashed Potatoes
150 Calories
2 tablespoons
Butter
140 Calories
1 head
Broccoli
55 Calories
Step-by-Step Instructions
1
Preheat the oven to 275°F (135°C). Rinse the chicken legs and pat them dry with paper towels. Season the chicken with salt and pepper.
2
Heat the duck fat in a large Dutch oven over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the chicken legs and cook until browned on all sides, about 5-7 minutes.
3
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the chicken for 2-1/2 to 3 hours, or until it is tender and falls-off-the-bone.
4
While the chicken is cooking, prepare the garlic mashed potatoes. Boil the potatoes in a large pot of salted water until they are tender, about 15-20 minutes. Drain the potatoes and mash them with butter, salt, and pepper.
5
Steam the broccoli florets in a steamer basket until they are tender, about 3-5 minutes. Season with salt and pepper to taste.
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