Leslie Bartosh, CEC, AAC, FMP

  Some months ago, a recipe from Texas Monthly, came across my desk.   As soon as I read the title, Smoked Chicken Thigh Confit; I was intrigued.   Daniel Vaughn, the T.M. BBQ Editor was the author of the recipe. What was this?   Smoked Chicken Thigh Confit?   I am familiar with duck leg confit and it is one of my favorite dishes.   But smoked chicken thigh confit?   Being a fan of smoked items and confit, I had to try it. I make duck confit for a few reasons.   1. It tastes very good.   2. The duck legs become very tender. 3.   The confit keeps for a long time in the refrigerator.   4. As the confit is kept the flavor mellows becomes even nicer. But duck legs are not readily accessible to me.   I have to make an approximate 25-mile round trip to buy duck legs at a local Asian market.   Where duck legs are not readily available to me, chicken thighs are at my local grocery.     The 1 st time I made the smoked chicken thigh recipe, I made four thighs.   I then made the recipe a

 Smoked Chicken Thigh Confit A couple of months ago Daniel Vaughn, the BBQ editor for Texas Monthly, published a recipe of smoked chicken thigh confit.  When I saw the recipe, it went to the head of the short list of "must try soon."  It is really quite delightful. Smoked chicken thigh confit, on white beans with tomato, with potatoes fried in the confit oil.  The potatoes were started in cold fat and had a shatteringly crisp exterior. The smoked chicken thigh confit recipe has become a favorite with us.   Until next time, Bon Appetit Y'all Leslie Bartosh