Confit Chicken Tomato Pasta

Chicken:

• 4 Chicken Quarters ( Leg and Thigh)
• 1 Tbsp cayenne flakes
• Lemon zest ( 2 lemons)
• 1 Tsp Ground black pepper
• 1.5 Tbsp Kosher salt
• 6 Bay leaves
• 1 Shallot ( Chopped)
• 16 garlic cloves
• 1 Tbsp Thyme and Basil
• Extra virgin olive oil and neutral vegetable oil

Tomato:

• 1/2 lbs. Cherry Tomato
• 5 garlic cloves
• 2 Tsp Kosher salt
• 4 Bay leaves
• 2 Tbsp dried spice of choice ( Basil, Oregano,Parsley)
• Extra virgin olive oil

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Instructions:

Confit Chicken:

1. In a spice or coffee grinder blend the cayenne, thyme and basil. Set aside
2. In a small bowl mix lemon zest and salt with hands ( This is to release the lemon oils)
3. Add in spice blend and black pepper and 3 bay leaves ( hand crushed)
4. Rub spice mice into the chicken thighs then transfer to bowl or Ziploc bag
5. Add in 6 minced garlic cloves and mix in the bag so it spreads around evenly
6. Place in refrigerator to dry brine for at least 12 hours. Overnight is best
7. When ready to cook The next day. preheat oven to 250 degree Celsius
8. Take the chicken out of the bag rinse it off with water to take off brine and pat it dry
9. Put it into a roasting pan
10. Add the remaining 10 smashed garlic cloves and shallot
11. Cover the chicken in a 1 to 1 combination of olive oil and vegetable oil until chicken is fully submerged
12. Cover and cooked in preheated oven for at least 6 hours until chicken is fully cooked and tender. Use thermometer if available to get temp of cooked chicken to ensure full cooking.
13. Removed chicken from oven and allow to cool.
14. Transfer chicken to storage bowl and strain spices form oil
15. The oil can be stored use with the tomatoes or other cooking as it is already infused with flavor!!
16. Submerged the cooked chicken in the strained oil and store until ready to use
17. When ready to use simply take the piece of chicken you want and sear ( brown) it in a pan using some of the oil.

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Confit Cherry Tomato:

1. Preheat oven to 250 degrees Celsius
2. Place tomatoes in a baking pan in a single layer
3. Season with salt and spice of choice and add smashed garlic cloves
4. Add in the bay leaves and submerge tomatoes in enough oil to cover them
5. Since I made the chicken first I like to use some of the reserved oil from that but you can absolutely use fresh oil if you prefer or if you did not make the chicken
6. Cook uncovered in the oven for about 2 hours ( until tomato skins start to shrivel but they have yet to burst).
7. Remove from oven when done. Cool and put in storage container. Make sure they are submerged in the oil they cooked it.

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