Easy to assemble, easy to eliminate.
Chicken confit and onions (Photo: Walla! System, Nimrod Saunders)
There isn't a day that doesn't require a simple and smart recipe, and this time get chicken confit and onions - a pot that is easy to assemble, easy to prepare and very, very easy to eliminate.
The chicken and onions are slowly cooked in olive oil, which gives them deep flavors, and in the end, an excellent dish for entertaining, as it is very suitable for preparation in advance and reheating.
Chicken confit and onions (Photo: Nimrod Saunders)
6 chicken thighs
8 small onions, sliced
Ground black pepper
½ cup olive oil
2 bay leaves
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How do you make chicken confit and onions?
1 Salt and pepper the chicken pieces
2 In a pot with 2-3 tablespoons of olive oil, fry the chicken legs on a medium flame for about 10 minutes, or until golden.
Take out, add the onion and another 4 tablespoons of oil and fry for 5 minutes until lightly golden
3 Return the chicken pieces to the pot and add bay leaves and allspice.
Season with salt and pepper and pour the olive oil into the pot.
Place baking paper on the surface of the dish, cover and cook on low heat for a minimum of an hour and a quarter, and even an hour and a half, until fully softened
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