Chicken Confit with Eggplant Sauce
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
Ingredients
1 eggplant, diced
2 Tbsp. plus
2 tsp. kosher salt, plus more to taste
2 Tbsp. confit fat (Recipe here)
2 onions, diced
3 cloves garlic, minced
½ cup dry white wine
1 28-oz. can tomatoes
2 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
4 confit chicken leg quarters (Recipe here)
Preparation
● Place in a metal bowl and toss with 2 tablespoons salt. Let rest 30 minutes.
● Rinse the eggplant and drain in a colander. Set aside.
● In a large skillet over high heat, melt the fat and saute the eggplant 5 to 7 minutes, until browned on all sides. Add the onions, garlic and 2 teaspoons salt and saute 3 to 4 minutes more. Do not brown the garlic.
● Add the white wine to deglaze the pan, scraping up any brown bits from the bottom. Add the tomatoes, thyme and bay leaf and reduce the heat to medium-low. Let simmer 30 minutes. Season to taste with salt and pepper.
● Meanwhile, preheat the oven to 350 degrees.
● Remove the confit remove from the fat and place skin side-down in a hot cast-iron skillet over high heat. After the skin starts to slightly brown, 2 to 3 minutes, then transfer to oven and bake 20 to 30 minutes, until heated through and skin is caramelized.
● To serve, divide the sauce between 4 plates, then top with 1 leg quarter each. Serve with rice or mashed potatoes.
