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.


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