Yesterday, husband and wife chef-owners of Hunger, Brian and Jaime Brooks, introduced new menu items made possible by the restaurant's move to a bigger space and the construction of a larger kitchen. Today, they share a recipe for a dish that was such a hit that when the couple announced that it would be taken off the menu, customers stopped in two or three times a week to order it before it was gone. The positive response prompted Brian and Jaime to keep the dish on the menu, also offering a larger portion of this hearty dish on their Restaurant Week menu.
Photo courtesy of Brian and Jaime Brooks
serves 6 to 8
1/2 cup carrot, diced
1/4 cup celery, diced
1/2 cup onion, diced
1.5 Tbsp garlic, chopped
4 cups cooked white beans (cooked before hand to al dente)
3 cups chicken stock
1 cup crushed tomato
1/2 cup Andouille sausage, sliced
1/4 cup pepper bacon, diced
1/2 cup Chorizo sausage
1 T dried thyme
2 ea Bay leaf
1/4 lb butter, cubed
6 legs of chicken confit
Cook bacon and sausages together until bacon is brown and crispy. Season.
Add carrot, celery, onion and sweat.
Add garlic and beans. Add stock, tomato and herbs. Cook until beans are tender and liquid has reduced and slightly thickened.
Stir in butter. Crisp the chicken confit by either deep frying in oil heated to 350 degrees until golden brown or bake in a 350 degree oven for approximately 10 minutes.
Spoon Fabada into bowls and top with crispy confit. Serve and enjoy.