Week 22, Recipes 2 & 3: Olive Oil Chicken Confit with Anchovy-Parmesan Dressing & Garlicky Baked Butternut Squash

Chicken & Dressing recipe courtesy of the New York Times

1 1/2 pounds boneless, skinless chicken cutlets (I used chicken quarters)
Kosher salt to taste
Freshly ground black pepper to taste
3 cups extra virgin olive oil, more if needed
4 garlic cloves, coarsely chopped
2 shallots, thinly sliced
3 rosemary sprigs
1/2 bunch thyme
1/4 teaspoon crushed red pepper flakes
5 anchovy fillets (I used 3 sardines)
3 tablespoons grated parmesan cheese
2 tablespoons fresh lemon juice, more to taste
Salad greens, for serving (I used spinach)

1. Season chicken well with salt and pepper. In a very large skillet or stock pot with a lid, heat oil over medium heat with half the garlic and all the shallots, rosemary, thyme and crushed red pepper flakes until oil reaches 175 degrees. There will be small bubbles on surface and around garlic.
2. When oil comes up to temperature, carefully slip in the chicken cutlets, making sure they are submerged in oil (add more oil if necessary and heat until it comes up to 175 degrees). Cover skillet or pot and turn heat off.
3. Let chicken rest for 10 minutes. Make a small cut into middle of a cutlet. If chicken is not done, turn heat back on and let temperature rise to 175 degrees. Turn heat off, cover pot and let rest for another minute or so until meat is cooked through. Drain chicken on paper towels; remove cooked garlic, shallots, herbs and red pepper flakes from oil and discard.
4. Prepare dressing by mincing anchovies and remaining garlic and mixing them together with a large pinch of salt until you get a rough paste. Put paste in bowl and whisk in the parmesan, lemon juice and another pinch of salt and pepper. Slowly drizzle in 7 tablespoons olive oil from pan. Taste and add more lemon juice or salt, or both, if needed.
5. Serve chicken over a bed of greens drizzled with anchovy dressing.
Yields: 4 servings.

Results: SO GOOD!!  It was one of my first times making dressing and I was DELIGHTED!  So yummy! But very ugly... lol.

Butternut Squash Recipe from Allrecipes.com
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/3 cup grated Parmesan cheese
  1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
  2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. 
Results: I skipped the parsley & really could've skipped the parm.  Question... have you guys ever cooked with butternut squash?  OMG!!  TOUGHEST THING I'VE EVER CHOPPED!!!  I've cut bone that was more willing to do what I wanted.  Outrageous.  I saw something that said you don't have to peel it so I didn't.  It was just a little more crunchy in some spots.  This was my first time cooking this but not my last.  Very delicious.  The whole meal impressed me.  Don't you love it when you're cooking and you impress yourself?  Lolol.