Dinner

Chicken Thigh Confit with Chicory & Charred Brassica Hash

Name: Chicken Thigh Confit with Chicory & Charred Brassica Hash
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 2 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 6–7 ounces each); 2 tablespoons fleur de sel, divided; 1 teaspoon black pepper; 1 cup rendered chicken fat or neutral oil; 6 garlic cloves, crushed; 4 fresh thyme sprigs; 2 bay leaves; 8 ounces broccoli rabe, cut into 2-inch pieces; 8 ounces Brussels sprouts, halved; 1 tablespoon neutral oil; 4 ounces chicory or radicchio, roughly chopped; 2 tablespoons shallot, minced; ¼ cup chicken stock; 1 teaspoon Dijon mustard; 1 tablespoon cold unsalted butter; 1 tablespoon fresh flat-leaf parsley, chopped; 1 teaspoon fresh thyme leaves

Bone-in, skin-on chicken thighs are gently poached in their own fat with garlic, thyme, and bay until tender and silky, then crisped skin-side down in a hot pan. Served atop a warm hash of charred broccoli rabe, Brussels sprouts, and sautéed chicory, finished with a pan jus enriched with Dijon and fresh herbs.

724calper serving 52gprotein 18gcarbs 51gfat 10min prep 70min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this