chicken confit with roasted tomato and 7-bean ragu
Recipe courtesy of Nick Barrington, CEC, ACE, Executive Chef, East Lake Golf Club (Atlanta)
Ingredients
- Arctic Gardens 7 Bean Blend - 1/2 lb.
- extra virgin olive oil - 1/4 cup
- yellow onions - 1 1/2 cups, chopped, from about one large or two small onions
- garlic - 3 large cloves, minced
- cherry or grape tomatoes - 1 pint, halved
- low-sodium chicken or vegetable broth - 1 1/2 cups
- tomato paste - 1 1/2 tsp.
- balsamic vinegar - 1 1/2 tsp.
- salt - to taste
- pepper - to taste
- basil - 2 Tbsp., fresh, chopped
- mint - 2 Tbsp., fresh, chopped
- chicken confit - 1.5 lb.
Instructions
- Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook for one minute more.
- Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (Chef's note: I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.)
- Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. (Chef's note: The sauce may have a strong vinegar flavor at first, but it will mellow out.)
- Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
- Place ragu in bowl and top with chicken confit.