I made this dish.....3/2024..... I used fresh rosemary and dried oregano cuz that's what I had........... OMG, it was fantastic....and I have a lovely jar of chicken fat/olive oil sitting in the frig right now to use on potatoes, eggs and everything else! the best part....... the lemons.... the outside peel got crunchy and sort of soft and chewy....while the middle of the onions still had their sourness.....and they were so addictive!
This is one of go-to meals now on a weekly basis practically Bc it’s so easy and delicious! But I do suggest cooking it at 325 for 60 min and then at 425 for 20-30min. That way you truly get that browned crispy skin! Amazing. I also use thyme instead of oregano Bc I like thyme more.
I think you have to be sure to use a low pan -- I made it in a dutch oven with sides about 5 inches tall and did not get much browning at all. Next time I'll make sure to use something more skillet-shaped. The chicken was delicious once it was finished, though, and the fresh oregano was a great flavoring with the lemon and garlic.
DB , the height of the pan sides impacts the heat’s ability to hit the top of the ingredients. (Tangentially, a higher side keeps in more moisture [less evaporation] which inhibits browning.)
All that oil must be divine to make some croutons for a side salad. This recipe looks like my next dinner staple. Great video, Alison is such a natural in front of the camera. Can't wait for another recipe.
Just made this, had to cook it a little longer. Came out great! I love that I made a fancy dinner with a few ingredients. Alison is changing how I cook for the better!
Simple and incredibly tasty...ran to the store and made this right after seeing the video. A huge hit with my guys...though I did have to cook it a bit longer than she indicated. Trust me: she is right about the garlic. Just chop it in half and toss it in the mix!
I looooove how Alison refers to basically everything as "she". "She's ready, she's taking a nap, she's spicy." What a delightful person, being her friend must be fabulous :)
@@glendaly22 it's a cast iron braiser and I'm pretty sure that one is a Le Creuset one. If you get the LC brand it is an investment but if you love to really cook nothing can beat it. We got ours at an outlet when they were running a sale on certain colors and it was $140. We use ours to make everything and it still looks brand new after 2 years.
Stephanie Auker oh nice i was actually looking at that pan, i just bought the 5 quart dutch oven for mothers day gift to myself hahaha! Been wanting a LC for ages and finally got it. They have a 20% off right now. Thank you so much the braiser might be next
@@glendaly22 oooooo!! What a great present! Honestly if you have a dutch oven and a braiser you could probably cook 70% of your meals between the two. My husband even makes homemade spaghetti sauce in our braiser lol
Another winner. I always learn something from Alison's "everyone should be eating this well because its really not that hard people!" approach. Used what I had around and was pleased with the results. Had chicken breasts from farmers market, eggplant, red jalapeno, small yellow onion and lots of garlic, lemons, oregano and olive oil. Simple and oh so satisfying. I will try it the recommended way next time and look forward to keeping this one on the menu rotation.
Sharing my ideas after making this dish as I liked reading everyone else's interpretations! I used thyme instead of oregano, definitely would add rosemary as well next time! I served it with a side of rice but will probably make again with potatoes rather than carrots and serve a nice, bright salad on the side. The chicken was definitely cooked after an hour at 325/350 and I liked the idea of finishing the chicken in a hotter oven/under the broiler... Just be wary of turning your oil bitter! Other than that, it was delicious :)
"I prefer the dishtowel"... Nothing like a damp dishtowel and a super hot pan from the oven.... Looks like great recipe - haven't made a confit, due to the duck-fat requirement, but this looks much easier, and you get some yummy flavoured oil at the end... Will try it soon.
@@Marcel_Audubon with respect, . . . narcissism at the NYT? I'm a subscriber myself -- trying to keep my eyes open -- Happy Solstice, Marcel . . . the days are getting longer, now.
Go to small dinner party dish, it’s impressive, a family style focal point or easy plating, affordable, seasonally adjustable, works with what ever bottle of wine you’re friends bring, pairs with any salad or bread, easy, delicious and makes people think you’re way cooler than you are
I had a covered cast iron skillet like that- I believe its called a "braisier"- that I inherited from my great grandmother, but I knocked it off the counter one day and a big piece broke out of the side. I can find one, from le Creuset, but I haven't seen one from one of the cheaper manufacturers like Lodge or Quisineart. The le Creuset one made me literally laugh out loud, and not in a "haha" way, like in a "Jesus, God that's two car payments!" way.
I LOVE really greasy food. Can't wait to try this recipe, but I'll be sure to dry cure the chicken and then season the chicken even more. Looks SOOOO good.
i) While the rustic half-carrots look good, cutting them into smaller coins or sections would enable more placement flexibility, such as in the spaces between the chicken, thus less oil to get the chicken submerged to half height. ii) I would juice the lemons, keep the juice aside for that final post-plating dash, and then slice the juiceless rinds into rings for the cooked dish. Slicing unjuiced lemons into slices means most of the juice is just lost to the cutting board, and the valuable Vitamin C and citrate (that prevents kidney stones) is lost to the heat. iii) It seems one more vegetable would be useful. Zucchini (cut into thin coins), parsnip, or fennel bulb would be good candidates. A small bit of celery could help too. iv) The unused oil is also good to stir into some basmati rice or pasta, to eat alongside this.
I loved this chicken, but I would have to second what everyone is saying about cook times. I did it for about 90 min at 350 and later 400 and it was cooked but never browned. Lovely accompanied by a rustic loaf or a cranberry walnut bread.
When are you going to have her back on TH-cam? I’m so tired of cancel culture and seeing her in exile for some stupid but not horrific comments. Why is Alison not allowed to come back and demonstrate change? She has brought you so many views and online subscribers. She deserves better.
Alison Roman has some strong opinions on salad, so I don't know how she'll feel about this... but I'm looking at the oil, which is already 1) flavorful and 2) still hot, and that's got me thinking about a spinach salad.
Could you suggest ways to valuably use this aromatic olive oil after it's been cooked? (Other than reusing it for a next chicken confit preparation of course)
Use it in any application that calls for regular olive oil! Eggs, pasta, vegetables, etc. the sky is your limit! Strain it and store it in a jar in the fridge to be safe and it’ll last forever
Sssssooooo.....have made this recipe 3x.....at 325 F, this will NOT cook in 55-65 minutes....closer to 120-150 mins.....sorry y'all! I used a separate oven thermometer which has been calibrated, so I know my oven is consistent at the right temp...... You just do not get the level of browning you see in the video at 55-65 minutes
I'm not sure why I have been able to achieve the browning in 55 mins. I do preheat my oven for 20 mins before I put this and use a thin copper pan, so perhaps that accelerates cooking?
If you have the cash to buy Le Creuset you should devote some of your budget to buying some quality cookbooks. This girl may be kind of cute and she has a basic grasp of method but her technique and commentary are so hopeless as to be almost comedic. She reminds me of a less self aware version of SNL's target lady. Poaching chicken in olive oil is simply ridiculous. It"s a huge waste.
@@sullivanspapa1505 ok. Thank you. I think it's just that I'm jealous of her Creuset and this sparked my cruel critique. Thank you for pointing out my catty pettiness. I am a little bit ashamed of myself! She is indeed cute and she brings joy and delight to peoples lives.This is much more important than her method. Salut
I'm still learning the language (I live in Siberia), but I guessed your accent and mannerisms from a Zappa song called "Valley Girl". "Gag me with a spoon", ha-ha
It would be interesting to try this with a good buttermilk and salt brine before the confit. And possibly on the low end and then cooling it overnight in the fridge and breading it for a quick deep fry. I used to work at a farm to table place where we got excellent farm chickens that were a little smaller and chef would make us fried chicken confit for comida every now and then and it was off the hook good food.
This looks delicious. Do you think it would work to use bacon fat from the drippings jar in place of half the olive oil? Would change the taste a bit, but bacon isn’t a bad flavor.
The schmaltzy olive oil can be strained and stored in an airtight container, and refrigerated for up to 1 month. Use it to fry eggs, roast vegetables, cook more chicken, smear on toast or make bread crumbs
I always strain all cooking oil and save & reuse. Mine lasts refrigerated for three month without degrading! Just don't store it on the fridge door as that is the least coldest spot of all. My milk stopped going bad so quickly when I discovered this. Appliance company shared that tip.
Ohhhh this dish looks amazing! And all in one pot together! I am imagining how beautifully the flavors must meld together! I could have this for my breakfast this morning. Oh and I LOVE putting in the whole garlic bulb. I can never have enough garlic and when they are so tender they are creamy and delicious! Food porn!
I am obsessed with Alison Roman but when I tried to make this last night, it turned out to be straight up diarrhea chicken. And my oven is pretty accurate (have a thermometer!) Definitely going to extend the time next time and maybe not for a weeknight. But the oil is truly delish!
What exactly is diarrhea chicken? Just too soggy, or was't fully cooked and, you know? Thinking of making this for company around the holidays and would really prefer NOT to serve them diarrhea chicken, whatever you mean. If you've made again what time and temp did you use?
the oil helps to disperse the flavour better so less oil would effect that result. however this recipe doesnt call for you to consume the oil youre cooking it in so even if you use as the recipe says, you would be fine
Looks like a Le Creuset shallow cast iron casserole pan. You can get different versions of this pan in many stores as the Le Creuset ones are pretty costly.
I feel that any cast iron pan that would be useful. I would assume she's using a Le Creuset, which is expensive. I will be using a similar pan for it, like my Lodge Cast Iron or the Lodge version of that pan!
But.... can she dance ? The dish looks scrumptiously delicious ! It's simple and easy to make. So for that reason alone, I will make this. Thanks for the great video !
Originally, I got this video's comment mixed up with another comment for another channel. I write my comments in MS Word so I can spell check them better than in Outlook. Hence the editing.) What I meant to say for this video recipe is... it just does not work at these temperature settings and for the suggested cooking time/s. I'm a retired cook and a writer and in a real confit the food is fully submerged in an animal fat, like duck, goose or chicken as a means of preservation, after it has been well seasoned with salt and pepper. The serving part of a confit recipe requires the food that has been slowly cooked, over a long period, be removed completely from the animal fat, drained and then pan or oven fried (broiled) to achieve a beautiful caramelised, crispy outer skin. This final part can be done with an ordinary, not extra virgin, olive oil but most people prefer to use a little of the confit animal fat for the final stage. The cook in this video tried to combine the two processes and this might have worked if the initial stage had lasted longer and the chicken had been totally submerged in the oil, although, I consider this to be way too oily. At least she could have suggested half and half oil and duck or chicken fat. Many commentators, below, have said this is a bland outcome and it would be if the chicken is not very well seasoned while raw and allowed to sit in the fridge for at least 4 hours, better overnight. So you see, a 'confit' is not and really cannot be a quick, after work meal you whip up on a weeknight. (May 2020) While Covid-19 is about you'd be crazy not to peel, wash and, if necessary, boil any foods that have been handled in a shop by other customers or staff. I grow my own garlic because it's fun and safe. You should know that much of the garlic imported from China, Russia and Mexico have been treated with cocktails of chemicals and even lightly irradiated before it can be imported to certain countries. Cheers, BH
We need more of Alison like seriously just need more dishes to try!!!!
I made this dish.....3/2024..... I used fresh rosemary and dried oregano cuz that's what I had........... OMG, it was fantastic....and I have a lovely jar of chicken fat/olive oil sitting in the frig right now to use on potatoes, eggs and everything else! the best part....... the lemons.... the outside peel got crunchy and sort of soft and chewy....while the middle of the onions still had their sourness.....and they were so addictive!
This is one of go-to meals now on a weekly basis practically Bc it’s so easy and delicious! But I do suggest cooking it at 325 for 60 min and then at 425 for 20-30min. That way you truly get that browned crispy skin! Amazing. I also use thyme instead of oregano Bc I like thyme more.
I would just take out the chicken and give it a quick pan sear. At 425 you’re going to break down the olive oil
@@michaelkonopacki6317 that's a lot of work! Nothing happened to the olive oil..chicken tasted juicy and tender with the perfect crisp to the skin!.
Thanks for the tip!
this was helpful because stores were out of oregano...thanks!
I never follow recipes , but somehow Alisons creations are fright up my street. Simple but delicious soul food. Another banging meal in my armoury
I think you have to be sure to use a low pan -- I made it in a dutch oven with sides about 5 inches tall and did not get much browning at all. Next time I'll make sure to use something more skillet-shaped. The chicken was delicious once it was finished, though, and the fresh oregano was a great flavoring with the lemon and garlic.
Why would the height of the pan’s sides make a difference?
DB , the height of the pan sides impacts the heat’s ability to hit the top of the ingredients. (Tangentially, a higher side keeps in more moisture [less evaporation] which inhibits browning.)
Use a 9x12 ceramic roasting pan.
All that oil must be divine to make some croutons for a side salad. This recipe looks like my next dinner staple. Great video, Alison is such a natural in front of the camera. Can't wait for another recipe.
Or Aglio e Olio. It already got infused with soo much flavor she just need to do half the cooking since the oil is ready.
to use it in salad its it contaminated because raw chicken
@@Adam_K14did you watch the video or did you just missed the part where SHE COOKS EVERYTHING IN THE OVEN?!
Just made this, had to cook it a little longer. Came out great! I love that I made a fancy dinner with a few ingredients. Alison is changing how I cook for the better!
awh this comment made me smile
Me too!! Her dishes are fresh, simple uncomplicated yet so delicious. I love her personality and cooking🤗
i just love the way u lighten up every thing by ur bubbling energy & totally unsophisticated ways... ❤
Simple and incredibly tasty...ran to the store and made this right after seeing the video. A huge hit with my guys...though I did have to cook it a bit longer than she indicated. Trust me: she is right about the garlic. Just chop it in half and toss it in the mix!
She's one of the best investments The Times has ever made.
They fired her. Watch her TH-cam channel
@@millsykooksy4863 Uh... Yeah. I know.
@@colmkirk8657 I adore her. We can support her by subscribing and watching her TH-cam channel and buying her cookbooks. GO ALISON!!!!!! xoxo
she got canceled
I looooove how Alison refers to basically everything as "she". "She's ready, she's taking a nap, she's spicy." What a delightful person, being her friend must be fabulous :)
I've got that pan and it is our most used. I can't tell you how cool I feel knowing we have this in common.
Stephanie Auker what pan is this?
@@glendaly22 it's a cast iron braiser and I'm pretty sure that one is a Le Creuset one. If you get the LC brand it is an investment but if you love to really cook nothing can beat it. We got ours at an outlet when they were running a sale on certain colors and it was $140. We use ours to make everything and it still looks brand new after 2 years.
Stephanie Auker oh nice i was actually looking at that pan, i just bought the 5 quart dutch oven for mothers day gift to myself hahaha! Been wanting a LC for ages and finally got it. They have a 20% off right now. Thank you so much the braiser might be next
@@glendaly22 oooooo!! What a great present! Honestly if you have a dutch oven and a braiser you could probably cook 70% of your meals between the two. My husband even makes homemade spaghetti sauce in our braiser lol
Made this again last night. So good! Next morning a little spooned over leftover rice with balsamic vinegar is fantastic.
Another winner. I always learn something from Alison's "everyone should be eating this well because its really not that hard people!" approach. Used what I had around and was pleased with the results. Had chicken breasts from farmers market, eggplant, red jalapeno, small yellow onion and lots of garlic, lemons, oregano and olive oil. Simple and oh so satisfying. I will try it the recommended way next time and look forward to keeping this one on the menu rotation.
How does this not have more views? Alison is a wonderful host for this, and the dish looks DO delish!! 💕
So does Allison!!!
When do we get more Alison videos?? She’s fantastic at this!
@@Marcel_Audubon Hey bud, calm down yeah, your schizo is showing.
Sharing my ideas after making this dish as I liked reading everyone else's interpretations!
I used thyme instead of oregano, definitely would add rosemary as well next time! I served it with a side of rice but will probably make again with potatoes rather than carrots and serve a nice, bright salad on the side. The chicken was definitely cooked after an hour at 325/350 and I liked the idea of finishing the chicken in a hotter oven/under the broiler... Just be wary of turning your oil bitter! Other than that, it was delicious :)
Your cooking is so creative!
"I prefer the dishtowel"... Nothing like a damp dishtowel and a super hot pan from the oven....
Looks like great recipe - haven't made a confit, due to the duck-fat requirement, but this looks much easier, and you get some yummy flavoured oil at the end... Will try it soon.
You are my favorite babe chef...love the videos. Keep em coming!
there won't be more. NYT fired her booo
Yes, but she has her own channel now!!
Where is my favorite recipe gal? NYT, she's done her time! Free Alison! (with respect to other celebs involved)
no one asked you
@@rjd97 bitch no one asked you
@@Marcel_Audubon with respect, . . . narcissism at the NYT? I'm a subscriber myself -- trying to keep my eyes open -- Happy Solstice, Marcel . . . the days are getting longer, now.
yeah, i miss her too.
Very nice Alison. Like someone said, you are the new Jamie Oliver. Will try this very easy, but delicious recipe.
The pan is a Le Creuset cast iron braiser in the color meringue. I can’t tell if it’s the 2qt or 3qt.
Thank you so much! I'm going to get that one. Been wanting a pan that can take alot of heat.
Go to small dinner party dish, it’s impressive, a family style focal point or easy plating, affordable, seasonally adjustable, works with what ever bottle of wine you’re friends bring, pairs with any salad or bread, easy, delicious and makes people think you’re way cooler than you are
Her reaction and reasoning to the oven mitt question was SO me!
I made this tonight and followed your recipe and it turned out great. Except, maybe next time.... I’ll used less oil.
Delicious! And such a fun video! The confit oil is a great substitute for butter. Wonderful on popcorn, for example.
Love her and definitely making this
I had a covered cast iron skillet like that- I believe its called a "braisier"- that I inherited from my great grandmother, but I knocked it off the counter one day and a big piece broke out of the side. I can find one, from le Creuset, but I haven't seen one from one of the cheaper manufacturers like Lodge or Quisineart. The le Creuset one made me literally laugh out loud, and not in a "haha" way, like in a "Jesus, God that's two car payments!" way.
Dinka Boutit lodge has a version of this. Check amazon, or even amazonbasics has a version.
I find that you can find hardly used lecreuset on ebay where I live. Hope that helps ☺️
Yes...! I will agree that Le Cruset is a TAD OVERPRICED..!!! To the point of being obscene.
That apron is top shelf. It "fits" better than most of my clothes
I LOVE really greasy food. Can't wait to try this recipe, but I'll be sure to dry cure the chicken and then season the chicken even more. Looks SOOOO good.
i) While the rustic half-carrots look good, cutting them into smaller coins or sections would enable more placement flexibility, such as in the spaces between the chicken, thus less oil to get the chicken submerged to half height.
ii) I would juice the lemons, keep the juice aside for that final post-plating dash, and then slice the juiceless rinds into rings for the cooked dish. Slicing unjuiced lemons into slices means most of the juice is just lost to the cutting board, and the valuable Vitamin C and citrate (that prevents kidney stones) is lost to the heat.
iii) It seems one more vegetable would be useful. Zucchini (cut into thin coins), parsnip, or fennel bulb would be good candidates. A small bit of celery could help too.
iv) The unused oil is also good to stir into some basmati rice or pasta, to eat alongside this.
I loved this chicken, but I would have to second what everyone is saying about cook times. I did it for about 90 min at 350 and later 400 and it was cooked but never browned. Lovely accompanied by a rustic loaf or a cranberry walnut bread.
I just love...💘💖💓 your creativie and yummy dishes. God Bless💃💃💃
I’d add some rice and oh yeah even thinking about it makes me hungry 😋
Look to the cookie!
When are you going to have her back on TH-cam? I’m so tired of cancel culture and seeing her in exile for some stupid but not horrific comments. Why is Alison not allowed to come back and demonstrate change? She has brought you so many views and online subscribers. She deserves better.
Really like these because they are done in a small space with simple tools.
I would like to comment on the goldish flatwear, but.... petty?
I love this presentation, and I will leave it at that....
Alison Roman has some strong opinions on salad, so I don't know how she'll feel about this... but I'm looking at the oil, which is already 1) flavorful and 2) still hot, and that's got me thinking about a spinach salad.
Could you suggest ways to valuably use this aromatic olive oil after it's been cooked? (Other than reusing it for a next chicken confit preparation of course)
Use it in any application that calls for regular olive oil! Eggs, pasta, vegetables, etc. the sky is your limit! Strain it and store it in a jar in the fridge to be safe and it’ll last forever
I love to use lemon thyme in slow roasted chicken. Yum 🍗🥕
It looks good. The only thing I would add with the dish is potatoes or rice.
Sssssooooo.....have made this recipe 3x.....at 325 F, this will NOT cook in 55-65 minutes....closer to 120-150 mins.....sorry y'all! I used a separate oven thermometer which has been calibrated, so I know my oven is consistent at the right temp...... You just do not get the level of browning you see in the video at 55-65 minutes
Thanks
Sooooo, the NYT LIES about cooking as well????
I'm not sure why I have been able to achieve the browning in 55 mins. I do preheat my oven for 20 mins before I put this and use a thin copper pan, so perhaps that accelerates cooking?
People say that on the NYT cooking site as well.
Agree. I went 150 mins. at 325. Also browned skin side first. Crisped up nicely in oven.
Nice bottle of Radikon in the background!
Bryan liquid gold!
BTW That type of "cooking vessel" is called a brassier. I bought one from Le Creuset that I use often.
If you have the cash to buy Le Creuset you should devote some of your budget to buying some quality cookbooks. This girl may be kind of cute and she has a basic grasp of method but her technique and commentary are so hopeless as to be almost comedic. She reminds me of a less self aware version of SNL's target lady. Poaching chicken in olive oil is simply ridiculous. It"s a huge waste.
@@dcr9233 First: Allison is Cute. Second: She states that the oil can be used again as a flavored oil.
@@sullivanspapa1505 ok. Thank you. I think it's just that I'm jealous of her Creuset and this sparked my cruel critique. Thank you for pointing out my catty pettiness. I am a little bit ashamed of myself!
She is indeed cute and she brings joy and delight to peoples lives.This is much more important than her method.
Salut
what is this thread 😳
Lovely.
I have to make this. 2021 I have to cook more, looks gorgeous.
OK I'm making that tomorrow for sure!!!
Allison your chicken Confit was outrageously delicious👍🍷
OMGoodness! Yummmmy!
👏🏽👏🏽👏🏽 Here’s to another one!
I'm still learning the language (I live in Siberia), but I guessed your accent and mannerisms from a Zappa song called "Valley Girl". "Gag me with a spoon", ha-ha
Love this girl
Schmaltz and oil... yum
It would be interesting to try this with a good buttermilk and salt brine before the confit. And possibly on the low end and then cooling it overnight in the fridge and breading it for a quick deep fry. I used to work at a farm to table place where we got excellent farm chickens that were a little smaller and chef would make us fried chicken confit for comida every now and then and it was off the hook good food.
I did a modified version using a Dutch oven in the camp fire....... Nom nom nom!!! Thanks for the inspiration :-)
Are we getting a new cookbook from Alison?
She is fantastic!
This looks delicious. Do you think it would work to use bacon fat from the drippings jar in place of half the olive oil? Would change the taste a bit, but bacon isn’t a bad flavor.
Very late here but yes, you can. The key is any type of fat/oil or even a fat and oil mix. I know some people use duck fat, veggie oil, a mix, etc.
I’m a vegetarian but here I am watching this video bc I love Alison that much
(& hope to learn something regardless!)
I think I’m in love
I cannot wait to make this
She reminds me so much of Mellisa Joan Hart
how long does the oil keep in the fridge?
The schmaltzy olive oil can be strained and stored in an airtight container, and refrigerated for up to 1 month. Use it to fry eggs, roast vegetables, cook more chicken, smear on toast or make bread crumbs
I always strain all cooking oil and save & reuse. Mine lasts refrigerated for three month without degrading! Just don't store it on the fridge door as that is the least coldest spot of all. My milk stopped going bad so quickly when I discovered this. Appliance company shared that tip.
Love this video! What size braiser do you recommend??
Ohhhh this dish looks amazing! And all in one pot together! I am imagining how beautifully the flavors must meld together! I could have this for my breakfast this morning. Oh and I LOVE putting in the whole garlic bulb. I can never have enough garlic and when they are so tender they are creamy and delicious! Food porn!
I am obsessed with Alison Roman but when I tried to make this last night, it turned out to be straight up diarrhea chicken. And my oven is pretty accurate (have a thermometer!) Definitely going to extend the time next time and maybe not for a weeknight. But the oil is truly delish!
What exactly is diarrhea chicken? Just too soggy, or was't fully cooked and, you know? Thinking of making this for company around the holidays and would really prefer NOT to serve them diarrhea chicken, whatever you mean. If you've made again what time and temp did you use?
What does diarrhea chicken even mean? 🙄
Where's Alison? Please come back...we NEED you!
this looks amazingg
love the overalls!
jbrunnez Then you’ll love her video where she gives a tour of her home kitchen. 🙂
I‘m only subscribed to this channel because of Alison Roman.
Lol, I use dish towels as well. Oven mitts are awkward and I don't feel like I have control of the vessel.
Will I still get a tender chicken if i put a lot less olive oil than that? I have a health issue so I need to limit my intake of oil.
Yes, tenderness depends on the cooking time and Temperatur, not on the amount of oil
the oil helps to disperse the flavour better so less oil would effect that result. however this recipe doesnt call for you to consume the oil youre cooking it in so even if you use as the recipe says, you would be fine
The fact I hate the fork when she first put it in her mouth but nice recipe. I must try. 🥰
Can I use a glass baking dish?
how long does the oil keep?
I subscribed for Alison
If we happen to have chicken fat (we are weird), could I do the same but just with that?
That sounds even better! Using animal fat is the traditional way of confitting actually
@@tpn1110 I did it with olive oil and it was all a bit bitter... although that was probably the lemon peel (I picked up all the pips)
Would rosemary be good instead of oregano? Not the biggest oregano fan.
totes macgotes
yes!
Oh I agree - rosemary is essential for me with chicken and I am not a big oregano fan either!
Absolutely! I make something identical using rosemary. Delicious!
thyme would be nice as well
Looks soooo damn good 😋
I’ve seen people saying cook it longer but does anyone cook it covered and then uncovered?
This looks incredible! What pan is that?
Looks like a Le Creuset shallow cast iron casserole pan. You can get different versions of this pan in many stores as the Le Creuset ones are pretty costly.
I feel that any cast iron pan that would be useful. I would assume she's using a Le Creuset, which is expensive. I will be using a similar pan for it, like my Lodge Cast Iron or the Lodge version of that pan!
Le Crueset brasier. I use mine all of the time. So versatile.
Chrissy Teigen could never!
Could I also add some onion or would that clash with the lemon?
id go with shallot instead of onion
Anthony ooooo, yes, nice choice.
This is DELICIOUS cooked it for waaayyyyyy longer than she says tho, 90 minutes plus
Love this recipe and can't wait to make this winter!
Anyone know the background music?
Doesn't the oil burn and create carcinogens?
Carrots goes well with today’s nail polish too. So sweeet. The carrots I mean... Naaaah, OK , the whole combination is OK. Lovely, really.
I think you just introduced me to my new hero...and it's not the chicken. but i will definitely make the chicken, looks yumz
But.... can she dance ? The dish looks scrumptiously delicious ! It's simple and easy to make. So for that reason alone, I will make this. Thanks for the great video !
Really Nice!
"These little miracles"
Allison, couldn’t you brown the chicken first and then bake it per your recipe?
What if i have no oven?
Don't try to substitute limes, it was bitter and horrible. I LOVE THIS RECIPE THO. The lemons are so good. The smell in the house.
OMG yum!!!!!!!!!!!!
All my meals are cooked in gallons of olive oil.
Same
Originally, I got this video's comment mixed up with another comment for another channel. I write my comments in MS Word so I can spell check them better than in Outlook. Hence the editing.) What I meant to say for this video recipe is... it just does not work at these temperature settings and for the suggested cooking time/s. I'm a retired cook and a writer and in a real confit the food is fully submerged in an animal fat, like duck, goose or chicken as a means of preservation, after it has been well seasoned with salt and pepper. The serving part of a confit recipe requires the food that has been slowly cooked, over a long period, be removed completely from the animal fat, drained and then pan or oven fried (broiled) to achieve a beautiful caramelised, crispy outer skin. This final part can be done with an ordinary, not extra virgin, olive oil but most people prefer to use a little of the confit animal fat for the final stage.
The cook in this video tried to combine the two processes and this might have worked if the initial stage had lasted longer and the chicken had been totally submerged in the oil, although, I consider this to be way too oily. At least she could have suggested half and half oil and duck or chicken fat. Many commentators, below, have said this is a bland outcome and it would be if the chicken is not very well seasoned while raw and allowed to sit in the fridge for at least 4 hours, better overnight. So you see, a 'confit' is not and really cannot be a quick, after work meal you whip up on a weeknight.
(May 2020) While Covid-19 is about you'd be crazy not to peel, wash and, if necessary, boil any foods that have been handled in a shop by other customers or staff. I grow my own garlic because it's fun and safe. You should know that much of the garlic imported from China, Russia and Mexico have been treated with cocktails of chemicals and even lightly irradiated before it can be imported to certain countries. Cheers, BH
Bill Halliwell I’m liking your comment because you took time to write it
I love your bubbly personality with a hint of Oaky chard. But honey, there's nothing 'Confit' about this cooking.
Ally, girl, we stan you but... a mock turtleneck?