kaxixi
Distinguished Member
- Joined
- Oct 31, 2007
- Messages
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I got the idea for this dish from a nearby restaurant (Domku on Upshur--they specialize in Eastern European and Scandinavian fare) and was excited by the prospect of a cheaper, healthier confit. It came out very good.
1 package chicken thighs
3 cloves garlic
olive oil - approximately 1.5 cups
black and red pepper to taste
1. Brine the chicken for approximately eight hours (I skipped this step).
2. Drain chicken, place in slow cooker, and cover almost completely in olive oil. Add spices.
3. Cook on high for one hour, then on low for another seven.
4. Carefully remove from slow cooker and serve.
I know olive oil is unstable at high temperatures, but do you think it might also oxidize if cooked for this long? It did not look or taste burnt and the chicken is delicious.
1 package chicken thighs
3 cloves garlic
olive oil - approximately 1.5 cups
black and red pepper to taste
1. Brine the chicken for approximately eight hours (I skipped this step).
2. Drain chicken, place in slow cooker, and cover almost completely in olive oil. Add spices.
3. Cook on high for one hour, then on low for another seven.
4. Carefully remove from slow cooker and serve.
I know olive oil is unstable at high temperatures, but do you think it might also oxidize if cooked for this long? It did not look or taste burnt and the chicken is delicious.
