Meanwhile salt and pepper the chicken and place a sauté pan on the heat with a drizzle of Extra Virgin Olive Oil from Spain, brown the chicken and set it on the deep baking dish and cover it with Extra Virgin Olive Oil from Spain add the bay leaf, rosemary, whole black pepper, garlic, carrots, and orange peel. Cook for 3 hours to confit it properly.
Source: Daniel Olivella
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1 ea. Chicken, whole, cut in 8 pieces (or 8 each drumstick)
Extra Virgin Olive Oil from Spain as needed
1-2 ea. Bay leaf leaves
1 spring Rosemary
Whole black pepper as needed
12ea. garlic cloves
2 ea. Carrots, peeled, cut on bias
½ ea. The peel of orange
Salt as needed
Ground black pepper as needed
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Delicious recipes made with olive oils from Spain.