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 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.
Quick Chicken Confit with Garlic Dill Potatoes
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
This recipe is part of Lana’s Dream Paleo Week.
- Preheat a cast iron pan to medium-high. Place the chicken, skin side down, to sear 5 minutes on each side. Set aside.
- With the chicken fat in the pan, add onions and carrots and cook for about 5 minutes on high, stirring occasionally.
- Add the chicken back to the pan, sprinkle with salt and pepper. Add rosemary, garlic and parsley, top with teriyaki sauce.
- Cover with a lid and reduce the heat to low. Simmer for 35-40 minutes.
- Serve alongside veggies of choice.
- 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.
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