Recipe & photo courtesy of Chef Eric Low
Serves 4
Ingredients:
CONFIT
2 pcs |
U.S. Whole Chicken Thighs |
|
Salt and pepper |
6 cloves |
Garlic |
2 sprigs |
Fresh Rosemary or 3g Dried Rosemary |
4 pcs |
Bay leaves |
100g |
Onions, chopped into cubes |
500ml |
Olive oil |
BALSAMIC ONIONS
50g |
Sugar |
4 tbsp |
Water |
100ml |
Balsamic vinegar |
200g |
Onions, sliced |
SALAD
1 |
Tomato, seeded and diced |
2 |
Lebanese or Japanese cucumbers, diced |
120g |
Canned chickpeas, drained |
20g |
Pine nuts, toasted |
|
Salt and pepper |
2 tbsp |
Lemon juice |
3 tbsp |
Extra virgin olive oil |
METHOD
- Season the chicken thighs with salt and pepper and place in a braising pan. Add garlic, rosemary, bay leaves and onions. Cover with olive oil. Preheat the oven to 130°C. Cook the chicken thighs in the slow oven for 4 hours.
- Combine sugar and water in a saucepan and cook to caramelize. Add the balsamic vinegar and onions. Cook for 10-15 mins till onions are soft and jam-like. May need to add a few tablespoons of water along the way.
- Remove chicken thighs from the oil and drain on paper towels. Preheat the oven to 220°C. Place the chicken thighs on a baking tray and into the oven for 10 minutes to crispen the skin.
- Place the salad ingredients in a mixing bowl except the lemon juice and olive oil. Season with salt and pepper. Combine the lemon juice and olive oil to make a dressing and drizzle over the salad. Toss up and divide into 4 serving plates.
- Place a chicken thigh on each plate and spoon balsamic onions over for serving.