Confit Chicken Maryland | A Comforting Classic with a Gourmet Twist

Instructions & Procedure:

1. Prepare the Chicken Confit:

• In a large gastro tray, place the Chicken Maryland.
• Add the carrot, celery, onion, garlic, bay leaves, black pepper, thyme, and rosemary.
• Cover completely with water.
• Cook in the oven at 160°C for 2 hours, until the chicken is soft and tender.
• Once done, remove the chicken from the liquid. Pat the skin dry and season with salt and pepper.
• In a hot pan, sear the chicken skin-side down until golden.
• Transfer to the oven and roast for 5–6 minutes, or until the internal temperature reaches above 65°C.

2. Make the Mashed Potato:

• While the chicken is cooking, prepare a creamy mashed potato to accompany the dish.

3. Grill the Zucchini

• Slice and grill the zucchini until tender with nice char marks. Set aside.

4. Assemble the Plate

• Spoon a generous serving of mashed potato onto the plate.
• Add a portion of grilled zucchini.
• Place the crispy-skin confit chicken on top or beside the mash.
• Finish with a dollop of sun-dried tomato tapenade for a bold and tangy kick.

Serving Temperature

• Serve hot