Chicken Wing Confit with Green Olive Puree Spanish Recipe

Chicken Wing Confit With Green Olive Puree Spanish Recipe

Ingredients

• 4½ cups plus 2 tablespoons spanish extra-virgin olive oil
• 7 garlic cloves, 3 cloves peeled and minced
• 8 fresh thyme sprigs
• ½ teaspoon sweet pimenton (spanish smoked paprika)
• 1½ pounds chicken winglets (upper joint only), about 12 pieces
• sea salt to taste
• ¼ cup tightly packed fresh flat-leaf parsley leaves
• ½ cup pitted green olives
• ¼ cup flat mineral or filtered water
• 3 fresh rosemary sprigs
• 1 bay leaf
• 2 cups dry breadcrumbs

Method

1. Combine 2 tablespoons of the olive oil, the minced garlic, 5 sprigs of thyme, and the pimenton in a large mixing bowl
2. Add the chicken winglets, toss to coat, and season with salt
3. Cover the bowl with plastic wrap and refrigerate overnight
4. In a blender, combine the parsley, olives, ¼ cup of the olive oil, and the mineral water and blend until smooth
5. Heat 4 cups of the olive oil in a large, wide pot over low heat until it measures 200°F on a candy thermometer
6. Add the remaining 4 garlic cloves, 2 rosemary sprigs, 2 thyme sprigs, and the bay leaf to the oil
7. Add the winglets, spreading them out in the pot so they cook evenly
8. Cook for 20 minutes or until the meat starts to separate from the bones
9. Transfer the winglets to a paper towel-lined plate and drain
10. When cool enough to handle, carefully de-bone the winglets with your fingers, trying to keep their shape
11. Remove the leaves from the remaining rosemary and thyme sprigs and chop finely
12. Combine the herbs with the breadcrumbs in a large mixing bowl
13. Add the winglets and pat them with the breadcrumbs, making sure to coat them well
14. Heat the remaining ¼ cup olive oil in a large saute pan (the oil should cover the bottom of the pan) over medium heat
15. Working in batches, carefully add the breaded winglets to the pan and cook until golden brown on both sides, about 4 minutes total
16. Transfer the breaded winglets to a paper towel-lined plate to drain
17. Top winglets with the olive puree and season with salt

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