Houstonian chef Geoff Hundtrecipe slow-cooked recipe uses an aromatic bath of canola oil, herbs and spices.
– 8 bone-in chicken thighs – 5 teaspoons kosher salt – 2½ teaspoons ground black pepper – ½ teaspoon dried ground chile flakes – 1¼ teaspoons garlic powder – 1¼ teaspoons onion powder – 1 bay leaf – 5 grams (about 2 tablespoons) whole fresh thyme leaves – Canola oil, for confit
Toss the chicken with all of the remaining ingredients to marinade. Cover and chill overnight. The next day, when ready to cook, preheat the oven to 300º F. Transfer the chicken into a baking dish, and add enough canola oil to cover completely (the exact amount will depend on the size of your baking dish). Cover with plastic wrap followed by foil. Braise the chicken for three hours.
– 1 pound red bell peppers, seeds removed, medium dice – 1 pound green bell peppers, seeds removed, medium dice – ⅔ pound red onion, small dice – 2 tablespoons + 2 teaspoons minced garlic – ⅓ ounce fresh thyme, tied with string – 1 bay leaf – 2 tablespoons + 2 teaspoons yellow mustard seeds – ⅓ cup tomato paste – ⅓ cup red wine vinegar – 2 tablespoons + 2 teaspoons granulated sugar – 2 tablespoons + 2 teaspoons olive oil
Heat the oil in a medium saucepot over medium-high heat. Add the onions and garlic, and cook until caramelized. Add the bell peppers, thyme, mustard seeds and bay leaf. Cook until the peppers are soft. Add the tomato paste and cook until caramelized. Add the rest of the ingredients and continue to cook for five more minutes. Check for salt and pepper, and set aside until ready to use.
– 2 teaspoons onion powder – 2 teaspoons garlic powder – ½ bay leaf – ½ teaspoon celery salt – 2½ tablespoons kosher salt – 1 thyme sprig – 2 pounds red potatoes
Combine all of the ingredients in a large stock pot, and add enough water to cover. Bring to a boil, then immediately cut the heat. Set aside until ready to use.