Olive Oil–Confit Chicken with Cipolline Onions

Ingredients for Olive Oil–Confit Chicken with Cipolline Onions

• 8 skin-on, bone-in chicken thighs

• 1 lemon, thinly sliced into rounds, seeds removed

• 1 Teelöffel Fenchelsamen

• 6 sprigs rosemary, divided

• 2 1/2 Teelöffel koscheres Salz, plus mehr

• Frisch gemahlener schwarzer Pfeffer

• 675g baby Yukon Gold potatoes, scrubbed

• 350g cipolline onions, peeled

• 950 to 1075ml extra-virgin olive oil

Toss chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2 1/2 teaspoons salt in a large bowl to combine, then season generously with pepper. Cover and chill at least 12 hours and up to 1 day.

Let chicken come to room temperature, 20–25 minutes.

Place racks in top and middle of oven; preheat to 135°C. Arrange potatoes and onions in a large Dutch oven or other heavy pot and season with salt. Transfer chicken mixture to pot, scraping in any stray fennel seeds, and arrange chicken thighs, skin side up, over potatoes and onions in a single layer (it will be a tight squeeze). Pour in 950ml oil. It should come to just over the top of the chicken; if the pieces aren’t quite submerged, add the additional 120ml oil. Cover pot and place on middle rack in oven. Bake chicken, adding remaining rosemary sprigs after 1 hour, until meat is very tender but not quite falling off the bone, 2–2 1/2 hours. Let sit until pot is cool enough to handle, 25–30 minutes.

Meanwhile, heat grill. Use tongs to carefully remove chicken from pot and place, skin side up, on a rimmed baking sheet. Transfer potatoes to baking sheet, arranging around chicken. Grill until chicken skin and potatoes are browned and crisp, about 5 minutes. Let rest 5–10 minutes on baking sheet.

While chicken and potatoes are under the grill, transfer onions, lemon slices, and rosemary to a platter. Strain oil through a fine-mesh sieve into a large measuring glass.

Use a fork to lightly smash potatoes, revealing some of their creamy interior. Season with more salt. Transfer chicken and potatoes to platter with reserved onions, lemon slices, and rosemary sprigs. Drizzle with some of the strained oil (save the rest for another use).

Chicken can be baked (but not grilled) 2 days ahead. Let cool in oil, then chill.

Haftungsausschluss

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