Entrées CHICKEN CONFIT WITH BLACKBERRY GASTRIQUE Servings 2 Cook Time 8 hrs Total Time 8 hrs Pair this chicken dish with your favorite Ferrari-Carano Pinot Noir. 2019 Ferrari-Carano Sky High Ranch Pinot Noir Mendocino Ridge Shop now No need to wait for blackberry-picking season to make this delicious Chicken Confit! Serve this colorful dish with a side of rice and your favorite green vegetable, like steamed broccoli or roasted asparagus. Ingredients 2 chicken leg quarters1/2 cup lard, chicken fat, duck fat or butter4 cloves garlic2 cloves1 sprig thyme1 sprig rosemary2 cups blackberries2 cups rice wine vinegar1 cup of red wine, like Pinot NoirSalt and pepper to taste Directions Preheat a water bath to 165 degrees F. Season the chicken with salt and pepper, then place in a vacuum or Ziploc bag with the fat, garlic, cloves, thyme, and rosemary. Remove all the air from the bag, and cook in the water bath for at least 8 hours. For the gastrique, combine blackberries, vinegar and wine in a blender and puree until smooth. Pass the mixture through a sieve into a medium saucepan, and place over medium low heat. Cook until mixture is reduced by half, or thick enough to coat the back of a spoon. Preheat a cast iron skillet on medium heat. Remove the chicken from the bag and pat dry. Sear chicken skin side down until the skin is golden brown. To serve, drizzle gastrique over the chicken. Additional selections that pair well with this recipe 2018 Pinot Noir, Anderson Valley 92 Points – Editor's Choice, Wine Enthusiast Retail: $17 Shop Now
