With chicken at a substantially cheaper price than duck it is evident that you can curb your fancy pocket draining addiction to succulent duck confit with a simple, rustic, fall-apart confit chicken. The chicken will fall off the bone after 4 hours of cooking on a low (135deg C) heat in the oven with olive oil, it’s own fat, garlic, thyme, bay leaves, salt & pepper.

 

 

 

 

 

 

The chicken is rich and succulent therefore a fresh simple ricotta filled ravioli is a beautiful accompaniment. A tasty tomato passata and peppery rocket tops of  the dish with optional Parmesan garnish.

Ricotta Ravioli with Chicken Confit
Serves 2
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CONFIT CHICKEN
  1. 500g chicken pieces (maryland, thigh or similar) skin on
  2. 400g olive oil
  3. 2 bay leaves
  4. 10 sprigs thyme
  5. 4 cloves garlic, crushed
  6. salt & pepper
RAVIOLI
  1. 400g flour
  2. 4 eggs
  3. 1/4 tsp salt
RAVIOLI FILLING
  1. 300g ricotta
  2. 1 egg whisked
  3. 1 tbspn finely grated parmesan cheese
  4. salt & pepper (to taste)
GARNISH
  1. 1 cup tomato passata
  2. fresh rocket
  3. shaved parmesan
FOR THE CONFIT CHICKEN
  1. season chicken with salt & pepper
  2. Place in a baking dish and add in garlic, bay leaves, thyme and then fill with oil until chicken is submerged
  3. Cover with foil and cook in 135 deg C oven for 4 hours
  4. Set for 1 hour outside oven and then carefully remove chicken pieces from the bone
  5. Dab with a paper towel to remove any excess oil
FOR THE RAVIOLI
  1. Stir all filling recipes together and set aside
  2. For the dough place flour & salt in a large mixing bowl
  3. whisk eggs in a separate bowl and then pour into flour
  4. Stir with a wooden spoon for a few minutes until the mixture comes together
  5. Tip onto a floured work bench or board and knead for at least 15 minutes (add more flour if too sticky) or wet your hands with a little water from time to time if too dry
  6. Roll into a ball, cover with cling wrap and refrigerate for 1/2 hour
  7. remove from wrap and cut into 4 equal pieces
  8. Quickly knead each piece and flatten into long rectangles
  9. Run each piece through a pasta machine on the largest setting twice
  10. Run each piece through on a smaller setting twice each
  11. Finish by running each piece through a medium size setting twice
TO MAKE THE RAVIOLI
  1. scoop approx 1 tbspn of ricotta filling onto a sheet of pasta
  2. Scoop additional 1 tbspn evenly spaced from the first and continue until the sheet is full
  3. Place a second sheet of pasta on top of the base piece and carefully press around the sides of each ricotta filling
  4. Using a ravioli press cut out square (or circle) ravioli
  5. Set each piece aside
  6. Continue until all pasta is used up
TO PREPARE DISH
  1. Prepare a large pot of water and bring to the boil
  2. In batches cook ravioli approx 5 minutes or until each piece rises to the top
  3. Drain
  4. Place ravioli pieces in a bowl
  5. Scatter with warm chicken confit, pour over a little heated tomato passata (if desired) and scatter with fresh rocket and shaved parmesan
Mandarin Pie http://www.mandarinpie.com/