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Home > Recipes
Recipes from Pilgrim's Kitchen
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Broiled Chicken with Onion Garlic Confit
Kathleen Hulsy Biddeford, ME
Ingredients:
2 broiler-fryer chickens (3 pounds each), halved with backs and giblets removed
1/4 cup olive oil
4 tablespoons unsalted butter, melted
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup Herbes de Provence
6 ounces gruyere cheese, finely shredded
1/2 can (14 oz.) chicken stock
2 bunches watercress
Onion Garlic Confit: recipe follows
Directions:
On large foil- covered baking pan, place chicken, skin side down. In small bowl, mix together olive oil and butter. Brush chicken with half the mixture and sprinkle with half the salt, pepper and herbes de provence. Place in 475 degree F. oven and broil about 8 minutes until browned. Turn chicken and brush with remaining oil-butter mixture. Sprinkle with remaining salt, pepper and herbes de provence. Broil about 8 minutes more and remove from broiler. Sprinkle skin side of chicken with grated cheese. Place chicken stock in bottom of pan and return chicken to 400 degree F. oven; bake 30 minutes or until juices run clear. Remove chicken from oven and let sit 5 minutes. Line serving platter with watercress. Cut each chicken into four pieces and arrange on watercress. Serve Onion Garlic Confit in separate bowl to be spooned over chicken. Makes 8 servings.
Onion Garlic Confit: On sheet of heavy duty foil, place 6 garlic cloves; drizzle with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper. Wrap garlic in foil and place in 350 degree F. oven for 40 minutes. Let cool and mash with fork to form paste. In large sauté pan, place 2 tablespoons olive oil over medium low heat. Add 3 large thinly sliced yellow onions and cook, stirring, about 25 minutes. Sprinkle with 1 teaspoon sugar and cook l0 minutes more. Stir in garlic paste, 2 tablespoons Dijon mustard and 2 tablespoons balsamic vinegar. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper. Remove from heat and set aside. |
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