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August 28, 2017 | Frank Bonanno
I’ve never tried any iteration of the recipe pictured here, but it’s some idea for next morning leftovers. If you attempt it, please please tell me how it turns out because I’m kind of dying to know . . .Meanwhile, here’s a method I know well
Olive Oil Poached Chicken
4 chicken leg quarters, skin on
2 cups olive oil
Sprig fresh rosemary
Sprig fresh sage
3 cloves garlic
Salt & pepper to taste
Don’t be afraid of the oil here. You’ll notice when you finish cooking the chicken, you have nearly the same amount of oil you started with. Oil makes a perfect poaching medium because it seals in the chicken’s own, natural juices while it cooks. (Chicken is not some porous sponge, it will not suck up the oil around it . . .)
Like that skin extra crispy? Drain the oil and set it back in the toaster oven for one dark toast cycle
Oh, and the leftover oil? It’s ok to reuse it. Strain it first, then leave in a cool place. Maybe add it to some butter and canola oil, and next week fry the chicken.
Finally, this process works especially well with fish—halibut, bass, salmon.
Tools: Toaster oven, casserole dish, paring knife
Preheat toaster oven to 400˚
Pour the olive oil in a casserole dish, and set the chicken legs in it, skin side up.
Crush the rosemary and sage just lightly in the palms of your hands to release their oils, and place the sprigs around the chicken. Smash the garlic cloves with the flat side of knife and toss those in as well. Season the exposed skin with salt and pepper.
Halve one of the lemons, and squeeze the juice over the top. Slice the other lemon in disks and place over the top of the chicken legs.
Cook twenty minutes, or until chicken is cooked through
Let the chicken rest for five minutes before serving with cous cous, sautéed spinach, broccoli, smashed potatoes or what have you