Chicken confit grilled cheese sandwich

• Meat

  • 4 Chicken legs, whole

• Produce

  • 5 Bay leaves, fresh
  • 5 cloves Garlic
  • 1 Scallion
  • 4 sprigs Thyme, fresh

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 5 tbsp Sea salt, coarse
  • 1/2 tsp White pepper, ground

• Oils & Vinegars

  • 1 Enough chicken fat or olive oil to cover

• Bread & Baked Goods

  • 1 Cheeses such as brillat savarin, soft mild
  • 1 slices Sourdough bread

Found on ladyandpups.com

Description

Ingredients

• 4 whole chicken legs (hopefully from good flavorful chickens)
• 5 tbsp (71 grams) coarse sea salt
• 5 fresh bay leaves
• 5 cloves garlic, smashed
• enough chicken fat or olive oil to cover
• 4 sprigs fresh thyme
• 2 tbsp Dijon mustard
• 1/2 tsp ground white pepper
• slices of sourdough bread
• soft/mild cheeses such as brillat savarin, or brie
• finely diced scallion

Directions

• MAKE CHICKEN CONFIT: Place coarse sea salt and fresh bay leaves in a food-processor, and run util evenly ground together into green salt. Rub the salt evenly over the chicken legs, with just enough to generously cover the surface, then let cure for 2 hours.
• Preheat the oven on 285 F/140 C. Rinse the chicken legs to remove the green salt then pat dry with a clean towel. Place them inside a baking container that will fit the legs snuggly and tightly (the less empty space there is, the less oil youll need), then fill with enough chicken fat or olive oil to cover the legs. Scatter the garlics around, cover, then place on a sheet-pan and bake for 3:30 hours. Let cool completely inside the fridge. Can be made a few days ahead.
• To serve, carefully remove the legs from the oil, then place them skin-side down first in a large non-stick skillet. Heat over medium-high heat and cook until the skin-sides are golden browned, then turn and scatter the fresh thyme inside the skillet to infuse the oil, and slightly brown the meat-sides as well. Transfer the legs into a large plate (keep the oil inside the skillet). Remove all the skins and meats, and discard the bones. Toss the meats with Dijon mustard, ground white pepper, and 1 tbsp of the fat. Set aside.
• MAKE SANDWICH: Generously smear both sides of the breads with brillat savarin (or brie), scatter the scallions around, then a good pile of chicken confit. Inside the same skillet, leave enough confit-fat to generously coat both sides of the sandwiches, add the sandwich, and toast over medium-high heat until golden browned and crispy on both sides. Serve immediately.