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Nutrition Facts
Serving Size 100 g
(Approx. 4 Servings)
Amount Per Serving
Calories 210 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 1200 mg 50%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 27 g
Vitamin A 2% 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.

Chipotle & Lemon Chicken Confit

Prep Time
15 minutes
Cook Time
3 h 20 m
Total Time
3 h 35 m
4  People


Recipe makes 4 Servings

2 Lb bone-in chicken thighs
1 Tbsp lemon pepper seasoning
2 bay leaves
15 garlic cloves, smashed or crushed
3 cup(s) Rustico Extra Virgin Olive Oil
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Preheat oven to 250°F.
Season thighs liberally on both sides with seasoning. Place thighs skin side down in a Dutch oven or any large oven safe pot with a tight fitting lid.
Add bay leaves, garlic and oil to pot. Thighs should be completely submerged in oil, add more oil if necessary.
Place lid on pot and bake 3 hours, or until internal temperature of thighs reaches 175°F.
Remove thighs from oil to a rack to drain.
Rest thighs, then remove any bones and top with a teaspoon of reserved cooking oil to keep moist.
Season with more seasoning as needed and serve on a tostada, taco or in enchiladas.
**Optional instructions: In a non-stick sauté pan set over medium-high heat sear cooked thighs skin side down until skin is nice and crispy. This recipe works great for tostadas.
Chef's Note: Oil can be refrigerated for later use. Oil will last up to 1 week in fridge.


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