Don’t let the long fancy name stop you from trying this one. Garlic confit is nothing more than garlic cloves simmered in oil. Keep the leftover oil to drizzle over the finished dish, onto your next pizza or use it to make a killer vinaigrette for your side salad.
We like this with some couscous or quinoa and some green beans on the side
This will serve 4.
Roasted Chicken Thighs with Garlic Confit and Lemons
10 garlic cloves
1/4 cup olive oil
8 chicken thighs, rinsed and patted dry
salt & pepper
1 cup chicken stock
2 Tablespoons butter, cut into 4 pieces
1/4 Preserved Lemon peel flesh removed, peel finely chopped
Juice of 1/2 small lemon
1/2 cup finely chopped parsley or mixed herbs
Make the garlic confit: heat garlic and oil in small pan over low heat until garlic begins to turn brown and is tender. 10 – 15 minutes. Leave in pan and let cool. You can do this a day or 2 ahead if you want.
Season chicken with salt and pepper. Using 2 large skillets, over medium high heat, heat 1 tablespoon of the oil you poached the garlic in each pan. Cook chicken skin side down until skin is golden, about 5 minutes. DO NOT TURN. Leave chicken skin side down and transfer pans to oven and bake 20 – 25 minutes, until thermometer inserted into fleshy part of thigh registers 165F.
Remove thighs from pans to platter, keeping skin side up. Keep warm. Remove garlic cloves from oil and roughly chop or smash.
Bring chicken stock to boil in one of the pans, stirring to scrape up any brown bits stuck to the bottom of the pan. Reduce broth to about 2/3 cup. Whisking constantly, add butter 1 piece at a time until sauce is thick enough to coat the back of a spoon. About 3 minutes. Remove from heat and whisk in preserved lemon, lemon juice, the chopped garlic and all but 1 Tablespoon of the herbs.
Pour sauce onto platter, arrange chicken thighs over top, skin side up, and sprinkle with remaining tablespoon herbs for garnish.
Credit for this goes to Bon Appetit, November 2017. No link to the original as it doesn’t seem to be on their site.