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🍽️ Tender Chicken Confit with Bean Salad

2344 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the thyme and shake it dry.
  2. 2. Wash the celery and carrots and cut them into small pieces.
  3. 3. Peel the onion.
  4. 4. Melt clarified butter in a small casserole pot.
  5. 5. Season the chicken drumsticks with salt and pepper.
  6. 6. Add star anise, thyme, and the prepared vegetables to the clarified butter.
  7. 7. Bring the mixture to a boil.
  8. 8. Cook the chicken drumsticks in the clarified butter over low heat for 60 to 70 minutes.
  9. 9. Remove the pot from the heat.
  10. 10. Remove the chicken drumsticks from the clarified butter.
  11. 11. Let the drumsticks cool down slightly.
  12. 12. Remove the meat from the skin and bones.
  13. 13. Place the chicken meat into a jar or a tall bowl.
  14. 14. Pour the clarified butter through a sieve over the meat.
  15. 15. Trim the beans.
  16. 16. Cut the beans diagonally into pieces.
  17. 17. Cook the beans in boiling salted water for approx. 8 minutes.
  18. 18. Drain the beans.
  19. 19. Shock the beans with cold water.
  20. 20. Let the beans drain.
  21. 21. Trim the spring onions.
  22. 22. Slice the spring onions into thin rings.
  23. 23. Wash the salad greens.
  24. 24. Sort through the salad and remove any bad leaves.
  25. 25. Spin the salad dry.
  26. 26. Tear the salad into bite-sized pieces.
  27. 27. Whisk vinegar, oil, mustard, salt, and pepper to make a dressing.
  28. 28. Mix the beans, spring onions, and salad with the dressing.
  29. 29. Distribute the salad onto plates.
  30. 30. Warm up the chicken confit.
  31. 31. Remove the meat from the fat with a slotted spoon.
  32. 32. Let the meat drain well.
  33. 33. Place the chicken on top of the salad.

Nutrition per serving