by David Plath, Chef, Grana Trattoria Antica, Jamesport, New York
- 2 pounds Smart Chicken legs or thighs
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 3 teaspoons coarsely ground pepper
- 4 bay leaves, crushed into small pieces
- 15 sprigs fresh thyme
- Olive oil (enough to submerge the chicken legs and thighs in a casserole dish, about 4 or 5 cups)
Combine all ingredients (except olive oil) and rub into chicken. Transfer to a deep casserole dish, cover with plastic wrap, and refrigerate overnight.
Preheat oven to 300°F.
Pour enough olive oil over the chicken so that all of the chicken is submerged. Cover the casserole dish and place in the oven for 2 hours, or until chicken is very tender when pierced with a knife. Remove from oven and let chicken cool in the oil. Carefully remove chicken from oil (the chicken will be very tender and almost falling off the bone). Strain and reserve oil. Before serving, brown the chicken in a nonstick skillet for a few minutes, until the chicken is heated through and the skin is very crisp.
Pairing: A white wine that’s not too bold; something that lets the richness and flavors of the confit shine through such as Palmer Vineyard’s Pinot Blanc.