Ingredients
- 6 pcs chicken thighs, bone in, skin on
- 2 heads maitake mushrooms
- 1 head cauliflower
- 4 oz pea shoots
- 2 cups kosher salt
- 3 whole cloves
- 2 bay leafs
- 1 Tbsp. granulated sugar
- 1 ½ to 2 qts. olive oil blend
- 1 bunch thyme
- ¼ cup golden balsamic vinegar
Method
- Place salt, sugar, cloves and bay leaf in spice grinder, pulse until herbs and spices are incorporated into mixture.
- Dredge chicken thighs in salt mixture on both sides. Refrigerate for 2 hours.
- Rinse thighs under cold running water and wipe off any excess salt. Pat dry.
- In a non stick saute pan, render chicken skin side down to get skin crisp and golden brown.
- Place thighs in oven proof dish and pour olive oil blend over thighs to cover.
- Slowly cook chicken in 180 degree oven for approximately 2 to 2 ½ hours, until thighs are cooked though. Make sure oil does not go above 180 degrees as any higher, the oil will get too hot and fry the chicken and dry out.
- Check for doneness and once cooked, remove from oil. Reserve confit oil.
- Clean and cut maitake mushrooms. Saute in olive oil until caramelized. Season with salt, pepper and thyme leaves. Reserve.
- Clean and cut cauliflower into small florets. Saute in olive oil until golden brown, season with salt and peppr. Reserve.
- In a bowl, mix the warm maitakes, cauliflower and pea shoots. Season with some of the confit oil and the vinegar as needed. Place on plate.
- Chicken thighs can either be served bone in or out. If preferred boneless, remove thigh bone before reheating. Serve atop salad.