Confit chicken thigh with white beans and fried onion
Confit chicken thigh with white beans and fried onion. The more we learn about food the more often we see variation on a theme. Such is the case of this chicken thigh confit. It is based on a recipe that was used for smoked chicken thigh confit. The original recipe works very well. But this version is so down right tasty, I don’t even bother to smoke the thighs. I am fan of serving boneless confit. The thighs were cooked and chilled according to traditional practices. When ready for service, I removed the bone, heated the confit and crisped the skin. I am not sure if I like the garnish of lightly fried onions better than shoestring potatoes cooked in confit fat. They are both very nice. The onion is a little lighter. But then again, I fried the onion in canola oil and not confit fat. I think next time for “experimentation purposes only”, I will fry them in confit fat and see if that makes the difference! Thank you, Diversified Ceramics for the great
