We pride ourselves on our people

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