Chicken Confit with a Mustard Cream Sauce (GF)

Two chicken leg quarters slow cooked in olive oil infused with garlic, shallots, and  thyme until fall off the bone tender.  To reheat you just need to transfer the chicken to a sheet pan and roast in the oven until the skin is crispy and the meat is warmed through.  A dijon mustard cream sauce is provided on the side. Serves 2.

Dietary Restrictions: Gluten Free