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Crispy Chicken Confit, Temple Orange & Herbed Polenta w/Sherry Wine Reduction

May 29, 2019

 

 

What happens when you pair the quality of fresh micro-greens from Lil' Miss Mason Jar with the skills of an amazingly talented local chef? I'll tell you.... Two words: FOOD MAGIC.

 

I recently caught up with Jeff Gott, from Turn Table LLC at my house and he showed me how you can unlock some flavor greatness with this special dish. This simple process is slowed down bringing your plate to life and it is enough to make anyone's mouth water. Ready to drool... keep scrolling!

 

 

This is a sneak peek at his take on Chicken Confit and the best part is I get to share the recipe with ya'll! Let me tell you first hand it's a tastebud sensation. Pops of citrus beaming with rich, full-bodied flavor coupled with fun plays on texture.

 

For those of you who are afraid that this is too advanced, Chicken Confit "may sound complicated and fancy based on its name," says Jeff, "but it's quite easy and fun to create! I love how much time it takes. It's a long and slow process and it allows you to tweak it and make it however you want."

 

If you're wanting to be the hostess with the mostest then hosting a party with this dish is the ticket to flavor town. Because a majority of this recipe is made ahead, this means you can spend most of your time with your friends & fam. If I were you, I'd add this to your Ladies Night recipe repertoire to impress some girlfriends or make it for your special loved ones by hosting a nice sit-down dinner at home.

 

Soo..... without further ado. I present to you....

 

CRISPY CHICKEN CONFIT, TEMPLE ORANGE & HERB POLENTA WITH AN SHERRY WINE REDUCTION

 

 

CHICKEN CURING (BEST PREPPED A DAY BEFORE)

 

What You Will Need:

  • 4-6 chicken thighs

  • 2T salt

  • 2T sugar

  • 1t peppercorns

  • 5 cloves of garlic

  • 1t coriander

  • 1t cardamom

  • 3 bay leaves

  • handful rosemary, sage & thyme

  • juice from one temple orange (or citrus of your choice)

  • 5C your choice of oil (olive oil used)

  • fine mesh strainer or cheesecloth

 

Preparation: 

 

1. Rub chicken with sugar and salt. In a container, add chicken thighs along with all spices along with the juice from one temple orange, or 1/2 C of your desired citrus. Let the chicken cure in this rub for 12-24 hours in the refrigerator.

2. After chicken is cured, remove chicken thighs from mixture. Set aside curing solution. Rinse chicken well in filtered water and dry.

3. Submerge the chicken and all the ingredients used in the cure in 5 cups of olive or any fat you desire in a Dutch oven or a deep pan.

4. Preheat oven to 180° F.

5. Cover chicken and let it cook for 10-14 hours. Use strainer/cheesecloth to strain out fat from chicken. Shred.

 

POLENTA (BEST PREPPED A DAY BEFORE)

 

What You Will Need:

  • 1C polenta

  • 1/4C orange juice

  • 4C heavy cream

  • 2 sprigs of each : thyme, rosemary & sage

  • 2 cups of Parmesan cheese

  • 1 stick of sliced unsalted butter

  • corn starch or arrowroot powder

 

Preparation:

 

1. Add heavy cream and herbs to a sauce pot. Bring the cream up to the boil. Once boiling, remove herbs.

2. Stir polenta in slowly while stirring continually. 

2. Once the polenta is creamy take off the burner. Add cheese, butter and orange juice.

3. Add salt and pepper to taste

4. Prep the polenta the same day you put the chicken into the oven. Take a sheet tray or cake pan and grease it. Place the polenta on the tray or cake pan spread evenly, cover it and put it in the fridge.

5. Once the chicken is finished in the oven use a small biscuit cutter to cut out rounds out of the polenta. Lightly dust the polenta with corn starch and sear on both sides in a cast iron skillet for 2 minutes each side. Once finished lightly season with salt and it’s done. Or you can just make the polenta the same day the chicken is finished and eat it fresh out the pot.

 

SHERRY WINE REDUCTION SAUCE

 

What You Will Need:

  • 3C stock

  • 1C sherry wine

  • 4C heavy cream

  • 1 T orange blossom honey

 

Preparation:

 

1. Add everything but the sprouts. Let it come up to a boil in a sauce pan, then lower to a simmer.

2. Reduce until it’s a smooth and slightly thick consistency.

3. Assemble your polenta patties topped with crispy chicken confit (heated up to a crunchy texture before assembly). Drizzle with the sherry wine reduction sauce for the finishing flavor and top with sprouts and freshly sliced orange peel.

 

 

Assembled it should look like the pic below. Garnish with Lil' Miss Mason Jar pea sprouts for some extra pizzazz and flavor!

 

Garnished with contrasting sprigs of pea sprouts, you have a dish that you can make at home with a fancy restaurant feel and all the yum even on a budget. Voila! To continue the sprout love, Jeff recommends adding our micro-greens with a combination of other tender greens to create a light side salad. I also personally recommend foraging (non-chemically sprayed) dandelions or violets to your side salad for an even more jaw-dropping, edible masterpiece. Get the sprouts from my site custom grown for you and the spices wholesale through the LMMJ Co-op!

 

Turn Table LLC is known in Evansville, IN for their food diversity infused with lots of community love and positivity. Check them out on Facebook or Instagram to stay up to date on what's they're up to!

 

 

A special shout out goes to Jason Wheat, from Golden Hour Visual Media for these stellar snaps! Check out more of his amazing skills on Insta: @goldenhourvisualmedia

 

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