lol
Chicken thigh fillet is the best with the high amount of fat and connective tissue the end result is a filling that is fuller in flavour and a holding texture after the filling is recooked within or under pastry.
Today at my little joint we have gone for a Tarragon and juniper berry chicken confit with sauteed leeks, peas and French shallot cream sauce replacing the pastry with a 4" ramakin and topping with a parmesan (pide) or turkish bread crumb crust finished with a sprinkle of fine chop of parsley, lemon zest and a little garlic chives. remember boys when yoour cooking this for mum this weekend use a dry white wine in the deglaze stage with a few small fresh bay leafs crushed by hand during its reduction. nb: if you are wanting a white cream look to your sauce reduce pouring cream with a little semi crushed garlic clove and add to your wine reduction when no visable liquid is seen allow to cool slightly then fold through your confit chicken.
To view the best instructions on how to confit chicken, try Neil Perry's 'Food i like to cook at home' or Paul Wilson's ' the Botanical ' (duck recipe) best chef of our time! Simple steamed greens would be best and some thing a little dry in the wine department.
Thanx tux made my day :)
