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

1. Place salt, sugar, cloves and bay leaf in spice grinder, pulse until herbs and spices are incorporated into mixture.
2. Dredge chicken thighs in salt mixture on both sides. Refrigerate for 2 hours.
3. Rinse thighs under cold running water and wipe off any excess salt. Pat dry.
4. In a non stick saute pan, render chicken skin side down to get skin crisp and golden brown.
5. Place thighs in oven proof dish and pour olive oil blend over thighs to cover.
6. 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.
7. Check for doneness and once cooked, remove from oil. Reserve confit oil.
8. Clean and cut maitake mushrooms. Saute in olive oil until caramelized. Season with salt, pepper and thyme leaves. Reserve.
9. Clean and cut cauliflower into small florets. Saute in olive oil until golden brown, season with salt and peppr. Reserve.
10. 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.
11. Chicken thighs can either be served bone in or out. If preferred boneless, remove thigh bone before reheating. Serve atop salad.