Allspice Berries, Bay Leaf, Black Pepper, Brown Sugar, Brussel Sprouts, Canola/Rapeseed Oil, Chicken, Cinnamon, Dinner, Fall, Fennel Seed, Mustard Seed, Olive Oil, Salt, Spring, Sugar, Summer, Thyme, Winter

Chicken Confit

I had never tasted chicken confit until a birthday dinner date at a little French bistro in Northeast Portland. Needless to say, my brain melted. I immediately began lobbying for an internship in that same kitchen. That summer, I got my foot in the door, and I came away with another notebook of wonderful recipes and a new appreciation for all things deliciously bitter. This recipe, however, is all about the slow-cooked, fatty goodness that generally comes to mind when one thinks of French cuisine.

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