Our go-to dinner is almost always some sort of take on tacos. However, it’s easy to get into a rut and make them using the same recipe time after time. We love this fresh, exciting new version using homemade chicken confit and brussels sprouts slaw. Though it takes a little extra prep time, the outcome is totally worth it.
Our Austin dream-team is back with chicken tacos by Nova on Rainey, dinnerware by Keith Kreeger, table accessories from Stone Textile, and Kate LeSueur behind the lens. Things are looking delicious AND beautiful. Enjoy:
INGREDIENTS (Makes Four):
4 tortillas (flour or corn)
Brussel sprouts slaw
2 chicken hindquarters (legs & thighs)
1 cup salt
½ cup brown sugar
1 tablespoon black peppercorns
4 sprigs thyme, chopped
4 bay leaves, crushed
1 quart pork lard
Combine salt, sugar, and seasonings in a bowl. Coat chicken legs lightly in mixture and place in a plastic bag, refrigerate overnight.
The next day rinse chicken well. Heat pork fat until just melted.
Place chicken in an oven ready pan and cover completely in the melted pork fat, cover.
Cook in a 275 degree oven until chicken reaches 165 degrees at its thickest point.
Drain fat from chicken, cool chicken & fat separately, shred chicken from bone.
Reheat chicken in hot confit fat just before building tacos, drain well.
BRUSSELS SPROUTS SLAW:
½ pound brussels sprouts
4 tablespoons mayo
3 tablespoons thinly sliced red onions pickled in red wine vinegar
½ lemon, juiced
1.5 tablespoons apple cider vinegar
Salt and pepper to taste
Combine all ingredients in a large mixing bowl. “TASTE, season, TASTE.”
Heat chicken confit and drain well.
Dress brussels sprouts slaw.
Add confit, brussels slaw, and an (optional) sprinkling of queso fresco. Serve with your favorite margarita!