About this Chicken Confit with Garlic Dill Potatoes recipe
If you’ve never tried confit before, you’re in for a treat. Confit is a meat that’s slow cooked in its own fat for 12-14 hours until fall off the bone tender. If you’re looking for a decadent meal but don’t have all the time, this Chicken Confit with Garlic Dill Potatoes recipe by Lana Laz is for you. This chicken is cooked in its own fat and is just as delicious as traditional confit, but it’s on the table in less than an hour.
- 6 bone-in chicken thighs, skin on
- 2-6” long rosemary sprigs, leaves removed from stem
- Handful fresh parsley, chopped
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 1/2 lb. / 200 g carrots, chopped
- Sea salt and pepper, to taste
- 1/3 cup teriyaki sauce
For garlic dill potatoes:
- 3 lbs. / 1.4 kg white, red or purple potatoes
- 2-3 cloves garlic, minced
- Fresh dill, chopped, to taste
- Sea salt, to taste
- Wash and scrub the potatoes.
- Boil potatoes in salted water until tender, about 30 minutes.
- Chop off dill stems and add them to the water as the potatoes cook, reserving the leaves for later.
- Once cooked, drain the potatoes. Add minced garlic and chopped dill leaves. Cover with a lid and give the pot a good shake.