Alison Roman's Chicken Confit | NYT Cooking

Get the recipe: http://nyti.ms/2WjQOwq


Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Alison Roman is back at it again with a new recipe. Be sure to save the olive oil that the chicken is cooked in to use for other dishes. That's the good stuff.


------------------------------------------

VISIT NYT COOKING: https://cooking.nytimes.com/

SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb

A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.

SUBSCRIBE: https://bit.ly/2MrEFxh


INSTAGRAM: http://bit.ly/2DqJMuD

FACEBOOK: http://bit.ly/2MrTjEC

TWITTER: http://bit.ly/2RZB6ng

PINTEREST: http://bit.ly/2W44xng


About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).