Chicken Leg Confit, Marinated Fig and Tomato, Fried Bread, and Arugula
Source: Daniel Corey, Luce
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on August 3, 2013.
Serves 4
INGREDIENTS
Olive oil for frying
4 chicken legs, confit
1 baguette, torn into pieces
Salt
12 figs, quartered
1 English cucumber, cut into thin coins
1 bunch basil, stems removed
12 cherry tomatoes, halved
2 cups arugula
White Balsamic Vinaigrette
1 cup white balsamic vinegar
¼ cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon salt
PREPARATION
1. Preheat the oven to 375ºF.
2. Place a large oven-safe sauté pan over medium-high heat until you see smoke. Remove from the stovetop for 1 minute, place just enough oil in the pan to cover the bottom, and gently lay the legs in the pan. Place in the oven and let roast for about 25 minutes, until the skin is crispy and the meat is beginning to pull away from the bones.
3. While the chicken is cooking, make the bread salad. Place another sauté pan on the stove top over medium heat and cover the bottom with about ¼ inch of olive oil. And the bread and gently season with salt. Brown the bread evenly. It will begin to soak up the oil, which is what you want. Once the bread is golden, place it into a large mixing bowl. Add the figs, cucumber, basil, and tomatoes.
4. Make the vinaigrette by whisking the ingredients together. Dress the salad lightly with some of the vinaigrette and season with salt to taste. It’s okay for this salad to sit for a couple minutes, as the bread will soak up the vinaigrette and the ingredients can meld.
5. Remove the chicken from the oven. Place each leg on a paper towel to absorb the excess fat, then transfer to serving plates. Toss the salad with the arugula, then gently place salad on and around the leg confit.
