We pride ourselves on our people

When you do business with Mountaire®, you get more than high-quality fresh chicken. You get a team of people who care at every step—from our hatcheries to farmers and growers, from the packaging to the plate.

A lot has changed in foodservice since Mountaire Farms was founded in 1914, but we’ve remained faithful to our values, our commitments, and our customers.

At Mountaire^®, every one of our 10,000 employees works hard every day so that you can count on two things: People who care and supply that delivers.

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Tuscan Chicken Confit

Try a taste of the Italian countryside featuring Mountaire^® Blue Label™ Chicken Leg Quarters. Tender chicken confit prepared in olive oil with garlic, orange zest, and fresh herbs. Finished in the broiler and served with angel hair aglio e olio.

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Ingredients

4 Mountaire® Blue Label™ Chicken Leg Quarters (15621)
2 tablespoons Kosher salt
1 tablespoon Black peppercorns, ground
¼ cup Garlic cloves, peeled and thinly sliced
¼ cup Orange zest, chiffonade
5 sprigs Thyme, fresh
3 sprigs Rosemary, fresh
3 sprigs Sage, fresh
2 quarts Olive oil, warmed
1½ tablespoons Flaked sea salt
2 tablespoons Parsley, minced
16 oz. Angel hair pasta
2 tablespoons Lemon Juice

Instructions

Evenly season chicken leg quarters with kosher salt and black pepper.
Confit the chicken: Preheat oven to 225°F, low fan. In a 4" hotel pan, place seasoned chicken leg quarters in a single layer. Top with sliced garlic, orange peel, thyme, rosemary, and sage. Drizzle olive oil over chicken, until chicken is fully submerged in oil. Cover and bake chicken for 5 hours, until chicken is fork tender and has an internal temperature of 165°F. Remove chicken from pan and hold chilled until service. Strain out solids from confit oil and reserve oil for pasta.
Make the aglio e olio pasta: Cook angel hair pasta al dente in salted water. Toss the cooked pasta with chicken confit oil and a little lemon juice.
Broil confit chicken until skin becomes crispy, 3-5 minutes. Garnish with flaked sea salt and minced parsley
Serve chicken over aglio e olio pasta.

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Are you headed to San Diego in August? Look for us at sampling events on Sunday and Monday, where you can meet our chefs and enter to win a curated knife set handpicked by our culinary team. We hope to see you there!

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