Grilling Recipes

Alison Roman's Chicken Confit | NYT Cooking



Get the recipe: http://nyti.ms/2WjQOwq

Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Alison Roman is back at it again with a new recipe. Be sure to save the olive oil that the chicken is cooked in to use for other dishes. That’s the good stuff.

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45 thoughts on “Alison Roman's Chicken Confit | NYT Cooking

  • Looks good but is that a confit///???

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  • The quick dipping in chicken juice oil thats whats up. Great videos Alison thank you. Looking forward for more. Xoxo

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  • Just made this, had to cook it a little longer. Came out great! I love that I made a fancy dinner with a few ingredients. Alison is changing how I cook for the better!

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  • Looks so delicious but all that oil is going to have you on the pot the rest of the week…..easy lose weight diet!!!

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  • It looks good. The only thing I would add with the dish is potatoes or rice.

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  • If it's olive oil and not fat then it's not confit? Right? Do words have no meaning anymore? Also, to the question, "Do you use oven mitts?" Why isn't your answer "These nails, bitch"?

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  • The pan is a Le Creuset cast iron braiser in the color meringue. I can’t tell if it’s the 2qt or 3qt.

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  • I love to use lemon thyme in slow roasted chicken. Yum ??

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  • I had a covered cast iron skillet like that- I believe its called a "braisier"- that I inherited from my great grandmother, but I knocked it off the counter one day and a big piece broke out of the side. I can find one, from le Creuset, but I haven't seen one from one of the cheaper manufacturers like Lodge or Quisineart. The le Creuset one made me literally laugh out loud, and not in a "haha" way, like in a "Jesus, God that's two car payments!" way.

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  • Real question: Is it really okay to reuse the olive oil? ??

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  • I’d add some rice and oh yeah even thinking about it makes me hungry ?

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  • I did a modified version using a Dutch oven in the camp fire……. Nom nom nom!!! Thanks for the inspiration 🙂

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  • Very nice Alison. Like someone said, you are the new Jamie Oliver. Will try this very easy, but delicious recipe.

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  • Really like these because they are done in a small space with simple tools.

    I would like to comment on the goldish flatwear, but…. petty?

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  • I've been watching 5 Alison videos in a row and I think that she is very Jamie Oliver-esque in her approach to cooking.
    The failing NYT needs to make her a star !!!

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  • I’m a vegetarian but here I am watching this video bc I love Alison that much

    (& hope to learn something regardless!)

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  • Sssssooooo…..have made this recipe 3x…..at 325 F, this will NOT cook in 55-65 minutes….closer to 120-150 mins…..sorry y'all! I used a separate oven thermometer which has been calibrated, so I know my oven is consistent at the right temp…… You just do not get the level of browning you see in the video at 55-65 minutes

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  • We need more of Alison like seriously just need more dishes to try!!!!

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  • Love this recipe and can't wait to make this winter!
    Anyone know the background music?

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  • How does this not have more views? Alison is a wonderful host for this, and the dish looks DO delish!! ?

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  • Alison, do you think I might be able to do this with fish? I don't eat chicken but this looks delicious and I'd like to try making it for friends!

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