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Ingredients

• 1 tablespoon olive oil
• 1 cup minced onions
• Salt
• Freshly ground black pepper
• 1 tablespoon chopped garlic
• 1 pound julienne chicken confit, recipe follows

• 1 pounds fresh asparagus, trimmed, blanched and cut into 2 inch pieces
• 1/2 pound fresh pasta sheets
• 1/2 pound Smoked Mozzarella, small diced
• Drizzle of white truffle oil
• 1 tablespoon chopped parsley

• 4 chicken leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)
• 1 tablespoon plus 1/8 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 garlic cloves
• 4 bay leaves

• 4 sprigs fresh thyme
• 1 1/2 teaspoons black peppercorns
• 1/2 teaspoon table salt
• 4 cups olive oil

Description

Cooking Channel Serves Up This Asparagus And Chicken Confit Ragu Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel