INGREDIENTS
4
Chicken thighs, boneless
1
Confit potatoes
6 oz
Pancetta
1 lb
Fingerling potatoes
8 cloves
Garlic
1/2 tsp
Oregano, dried
2
sprigs Rosemary
2 tbsp
Sage, leaves
2
Shallots
2
sprigs Thyme, fresh
4
Eggs
2 cups
All-purpose flour
5
Kosher salt and freshly ground black pepper
1/4 tsp
Paprika
1
Olive oil, Extra-virgin
2 cups
Vegetable oil
2 cups
Panko
3 cups
Heavy cream