Bucatini With Chicken Confit Recipe
Recipe By Tasting Table
Chef kevin adey of michelin-starred faro in brooklyn shares his recipe for bucatini tossed with chicken confit, chile, basil and plenty of cheese.
4.8
18 Rating -
Rate
Non Vegdiet
3hr 3minstotal
20minsPrep
2hr 42minsCook
3hr 3m.total
20m.Prep
2hr 42m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Bucatini With Chicken Confit Recipe
- As required For the chicken confit
- 3/4 pound One chicken, quartered
- 1/2 tablespoon Kosher salt
- 0.13 tablespoon Thyme leaves
- 1/4 teaspoon Freshly ground black pepper
- 1 cup Duck fat, melted
- As required For the bucatini
- As required Kosher salt, to taste
- 1/4 pound Dried bucatini
- 0.06 cup Olive oil, plus more for garnish
- 2 Garlic cloves, thinly sliced
- 1/2 Medium shallots, thinly sliced
- 1/4 teaspoon Red pepper flakes
- 1/4 cup White wine
- 1.38 cup Chicken stock
- 1.38 cup Grated pecorino romano cheese, plus more for garnish
- 0.06 cup Basil leaves, thinly sliced
Nutrition
value
value
2040
calories per serving
134 g Fat168 g Protein33 g Carbs3 g FiberOther
Current Totals
- Fat134g
- Protein168g
- Carbs33g
- Fiber3g
MacroNutrients
- Carbs33g
- Protein168g
- Fiber3g
Fats
- Fat134g
Vitamins & Minerals
- Calcium1204mg
- Iron17mg
- Vitamin A49mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B335mg
- Vitamin B63mg
- Vitamin B9298mcg
- Vitamin B120mcg
- Vitamin C5mg
- Vitamin E7mg
- Copper3mcg
- Magnesium251mg
- Manganese4mg
- Phosphorus2070mg
- Selenium186mcg
- Zinc18mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tasting Table