Prep Time: 15 minutes
Cooking Time: +- 3 hours
Serves: 2
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Confit Chicken with fennel, thyme and lemonm_20160906_114049Remember these gorgeous ingredients I picked out at Food Lover’s Market? I call this ingredient combination the CLASSIC option. See what I prepared with my SIMPLICITY combination of ingredients.
I opted for confit chicken cooked lovingly in duck fat and aromatics such as fennel, fresh bay leaves, lemon rind and thyme. It’s quite a luxurious way of cooking chicken, definitely for special occasions. Delicious served with aldente lemony green beans (and crispy roast potatoes while you’re at it).

m_20160906_115734coverConfit Chicken with Fennel, Thyme & Lemon

2 chicken leg quarters
freshly ground salt and pepper
2 tubs of duck fat
1 onion, cut into quarters and broken into leaves
4 garlic cloves, squashed
5 baby fennel bulbs, sliced
the rind of 1 lemon
handful of fresh bay leaves
handful of fresh thyme
1 tsp (5 ml) freshly ground salt
12 peppercorns

To serve:
200 g fine green beans, blanched and seasoned with lemon
Roasted baby potatoes

Preheat the oven to 140 Degrees Celsius (fan assisted).
Season the chicken well with salt and pepper. Heat a teaspoon of duck fat in a large frying pan. Brown the skin of the chicken and set aside.
In a medium baking dish, add all the duck fat and remaining ingredients. Place in the oven for 15 minutes to get to temperature.
Add the chicken to the dish making sure it is submerged in duck fat with only the skin exposed a bit. If need be, top up with more heated duck fat, ghee (or clarified butter), olive or vegetable oil.
Roast uncovered for  +- 3 hours or until the meat falls off the bone easily.
Enjoy the confit chicken and fennel with crispy greenbeans and roast potatoes.

Tip: Simply double or triple the recipe when cooking for larger groups.  Adjust cooking time accordingly.
Another Tip: The cooking fat can be kept in the fridge for up to a month and used again for cooking.


This is a sponsored post as part of Food Lover’s Market’s #foodloversfresh campaign.

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