Red Flannel Hash with Chicken Confit
Pair with La Crema Pinot Noir

Red Flannel Hash is a traditional New England specialty made from beets, potato, onions and bacon. In this recipe we have substituted chicken confit for the bacon. The sweet earthiness of the beets compliments the black tea aromas and dark cherry flavors of our Pinot Noir.

Serves 8 people

Ingredients:
3 medium Yukon gold potato, peeled and cut into 1/4 inch dice
2 medium red beets
1 large yellow onion, peeled and cut into 1/4 inch dice
2 Tb thyme, minced
6 oz chicken confit, shredded (see recipe below)
1/4 cup olive oil
to taste kosher salt
to taste ground black pepper
2 Tb Sherry vinegar
2 Tb parsley, minced
2 Tb chives, minced

Preparation:

1. Preheat oven to 350°F. Wrap beets in aluminum foil and roast until tender. Peel and cut into 1/4 inch dice.
2. In a sauté pan heat oil and sauté potatoes until golden brown. Season with salt and pepper. Remove from pan and reserve.
3. Sauté onion, and thyme until they are soft and translucent.
4. Add chicken confit, beets and potatoes. Heat through and add vinegar. Check for seasoning, add remaining herbs and serve immediately.

1. Place chicken legs into a non-reactive perforated container. Evenly distribute and coat chicken legs with salt and other ingredients, except chicken fat. Place pan with chicken into refrigerator overnight.
2. Rinse chicken with water and pat dry with paper towels. Place chicken into ovenproof pan and cover with chicken fat. Cover pan with foil and place into oven at 275 deg F. Cook until chicken is tender and falling off of the bone, about 4 hours.
3. Remove pan from oven and let cool. When cool enough to handle, pick meat off of bones and shred. Discard any bones, fat, skin or gristle.