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Nutrition Facts
Serving Size 170 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 160 mg 7%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 33 g
Vitamin A 0% Iron 8%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Confit Chicken Thighs with Orange and Thyme

Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 Lb boneless skinless chicken thighs
1 large navel orange, thinly sliced, approximately 8 ounces
8 sprigs of fresh thyme, plus more as needed
3 cup(s) Rustico di Casa Asaro Olio Nuovo Extra Virgin Olive Oil, as needed for covering chicken
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Instructions

1
Preheat oven to 325˚F.
2
Season chicken thighs liberally with salt and pepper or your favorite Rub.
3
Place chicken thighs into an oven safe pot with tight fitting lid. Arrange sliced oranges evenly over chicken and add fresh thyme.
4
Add enough olive oil to just cover chicken approximately 2 to 3 cups. Cover pot with lid and place in oven.
5
Cook for 45 to 60 minutes or until chicken is fully cooked and is fall apart tender.
6
Remove chicken from olive oil, discard oranges and thyme. Serve chicken over rice or pasta and garnish with fresh herbs.
7
Chef's Note: Reserve a little leftover oil and use for adding to rice or pasta for extra flavor.