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Because this recipe accompanied the chicken confit, it was the recipe I ever used that in. It just seemed like a safe first option. I’ve since gone on to experimenting with the confit in many other recipes which I’ll be sharing soon. But if you’re interested in trying out the confit for yourself, this would be a great starting point.
Chicken Confit & Asparagus Pasta Rags
- 1 lb fresh asparagus, trimmed
- 1 tbsp olive oil
- Salt & pepper, to taste
- tbsp olive oil
- 2 cup chicken confit
- 1/2 yellow onion, sliced
- 2 garlic cloves, minced
- 1/2 lb lasagna noodles, fully cooked and drained
- 1/2 whole lemon
- Place asparagus on a cookie sheet. Drizzle with olive oil and season to taste with salt and pepper. Bake at 425 degrees for 3 minutes.
- In a large skillet, heat olive oil over medium heat. Add chicken confit, onion and garlic. Season with salt and pepper to taste. Cook for 2-3 minutes, until onion is cooked.
- When asparagus is roasted, cut into pieces. Stir into skillet with chicken and onion mixture. Stir in the cooked lasagna pieces just until combined. Remove from heat.
- Just before serving, squeeze fresh lemon juice over the top and toss to incorporate. Can be served cold or warm.
Some chicken confit questions answered:
- The slow cooking of the chicken partnered with storing it in its cooking juices acts as a preservation method. This is why it has such a long shelf life in the refrigerator.
- The chicken does not taste greasy at all when it is heated and combined with other ingredients. If you want to use the confit cold for a chicken salad, pat off the oils using paper towels or cheese cloth.
- The texture of confit is slightly different than just baked chicken, as you can kind of see in the second picture above. Also, the chicken is full of flavor since it was slow cooked with garlic and spices.
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