Olive Oil Chicken Confit With Anchovy Parmesan Dressing Recipes

Steps:

• Toss chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2 1/2 tsp. salt in a large bowl to combine, then season generously with pepper. Cover and chill at least 12 hours and up to 1 day.
• Let chicken come to room temperature, 20-25 minutes.
• Place racks in top and middle of oven; preheat to 275°F. Arrange potatoes and onions in a large Dutch oven or other heavy pot and season with salt. Transfer chicken mixture to pot, scraping in any stray fennel seeds, and arrange chicken thighs, skin side up, over potatoes and onions in a single layer (it will be a tight squeeze). Pour in 4 cups oil. It should come to just over the top of the chicken; if the pieces aren't quite submerged, add the additional 1/2 cup oil. Cover pot and place on middle rack in oven. Bake chicken, adding remaining rosemary sprigs after 1 hour, until meat is very tender but not quite falling off the bone, 2-2 1/2 hours. Let sit until pot is cool enough to handle, 25-30 minutes.
• Meanwhile, heat broiler. Use tongs to carefully remove chicken from pot and place, skin side up, on a rimmed baking sheet. Transfer potatoes to baking sheet, arranging around chicken. Broil until chicken skin and potatoes are browned and crisp, about 5 minutes. Let rest 5-10 minutes on baking sheet.
• While chicken and potatoes are under the broiler, transfer onions, lemon slices, and rosemary to a platter. Strain oil through a fine-mesh sieve into a large measuring glass.
• Use a fork to lightly smash potatoes, revealing some of their creamy interior. Season with more salt. Transfer chicken and potatoes to platter with reserved onions, lemon slices, and rosemary sprigs. Drizzle with some of the strained oil (save the rest for another use).
• Do Ahead
• Chicken can be baked (but not broiled) 2 days ahead. Let cool in oil, then chill.

Steps:

• Season chicken well with salt and pepper. In a very large skillet or stock pot with a lid, heat oil over medium heat with half the garlic and all the shallots, rosemary, thyme and crushed red pepper flakes until oil reaches 175 degrees. There will be small bubbles on surface and around garlic.
• When oil comes up to temperature, carefully slip in the chicken cutlets, making sure they are submerged in oil (add more oil if necessary and heat until it comes up to 175 degrees). Cover skillet or pot and turn heat off.
• Let chicken rest for 10 minutes. Make a small cut into middle of a cutlet. If chicken is not done, turn heat back on and let temperature rise to 175 degrees. Turn heat off, cover pot and let rest for another minute or so until meat is cooked through. Drain chicken on paper towels; remove cooked garlic, shallots, herbs and red pepper flakes from oil and discard.
• Prepare dressing by mincing anchovies and remaining garlic and mixing them together with a large pinch of salt until you get a rough paste. Put paste in bowl and whisk in the parmesan, lemon juice and another pinch of salt and pepper. Slowly drizzle in 7 tablespoons olive oil from pan. Taste and add more lemon juice or salt, or both, if needed.
• Serve chicken over a bed of greens drizzled with anchovy dressing.

Steps:

• Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.

Steps:

• Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
• Toss lettuce with dressing, then with cheese.