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I love this time of year. The hustle and bustle of the holidays is over, and the only pressing thing to-do on Sunday is to watch the playoffs and cook, if that’s your thing. A few months ago I saw a recipe for chicken confit and thought I would give it a try(duck confit has to be one of my favorite thing ever). So this Sunday I thought I would make Quesadillas, they are quick and easy also the go well with football. This recipe is really simple and fast, the only thing that takes time is the chicken and it is best made ahead. Give this a try I am sure you will enjoy. ~ GC
Chicken Quesadilla Recipe
Ingredients -
4 chicken thighs (recipe below)
1 cup shredded Manchego and Asadero cheese
1 Avocado cut in slices
2 Roma tomato’s
2 spring onions
8 flour tortillas
1 tablespoon vegetable oil
Method: 
Take the chicken, shred it and put it to one side.
Place 4 tortillas down top with cheese, chicken, avocado and tomato.
Top with remaining tortillas’
Fry them, 1 or 2 at a time, in a pan with a bit oil.
They will turn golden brown in a minute or two.
Garnish the quesadillas with the shredded lettuce and tomato’s
(Serves 4)
Chicken Confit
4 chicken leg quarters
4 cups canola oil*, more as needed
Salt and pepper to taste
1 sprigs fresh thyme
head garlic, cut in half
Method
1. Heat oven to 300 degrees. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Add remaining ingredients. Place on stovetop over medium-high heat, and cook only until bubbles come up.
2. Transfer pan to oven, uncovered. Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a thin-bladed knife. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using.
*I have seen several recipes that call for virgin olive oil, but I prefer a neutral oil that does not overpower the chicken.
