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Oil-poach garlic to make confit, which yields tender, sweet cloves and infused oil. Add the cloves to pan sauces, use the oil for drizzling, or purée them both into a dressing.
4 servings
active: 20 minutes
total: 40 minutes
Ingredients
20 garlic cloves, peeled
1 cup olive oil
1 pound skinless, boneless chicken breasts or thighs
Kosher salt, freshly ground pepper
2 tablespoons Dijon or whole grain mustard
2 tablespoons red wine vinegar
1/4 cup pitted olives
4 cups (packed) arugula (not baby)
1/4 cup flat-leaf parsley leaves
3 roasted red peppers from a jar, cut into 1/2-inch-wide strips
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1st Keep
 Patrice_Sartor
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 jonica.widener
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