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Chicken Confit with Blackberry Gastrique

Main Courses

Serves 2

No need to wait for blackberry-picking season to make this delicious Chicken Confit! Serve this colorful dish with a side of rice and your favorite green vegetable, like steamed broccoli or roasted asparagus, and your favorite Ferrari-Carano Pinot Noir.

Ingredients

  • 2 chicken leg quarters
  • 1/2 cup lard, chicken fat, duck fat or butter
  • 4 cloves garlic
  • 2 cloves
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 cups blackberries
  • 2 cups rice wine vinegar
  • 1 cup of red wine, like Pinot Noir
  • Salt and pepper to taste


Preheat a water bath to 165 degrees F. Season the chicken with salt and pepper, then place in a vacuum or Ziploc bag with the fat, garlic, cloves, thyme, and rosemary. Remove all the air from the bag, and cook in the water bath for at least 8 hours.

For the gastrique, combine blackberries, vinegar and wine in a blender and puree until smooth. Pass the mixture through a sieve into a medium saucepan, and place over medium low heat. Cook until mixture is reduced by half, or thick enough to coat the back of a spoon.

Preheat a cast iron skillet on medium heat. Remove the chicken from the bag and pat dry. Sear chicken skin side down until the skin is golden brown.

To serve, drizzle gastrique over the chicken.