GIN CHICKEN CONFIT ON SQUASH-POTATO MASH & BALSAMIC DRIZZLED GREEN PEA PUREE

1. Combine all marinade ingredients in a bowl and marinate chicken in the chiller for 24 hours.
2. In a sauce pan, simmer balsamic vinegar until reduced in half. Set aside.
3. In a heavy bottom pan, submerge chicken and garlic heads in olive oil. Cover and cook in a preheated oven at 140°C for 2.5 hours. Rest chicken for 30 minutes. When ready to assemble, in a small pan, heat oil from confit and fry chicken for 2 minutes per side or until golden brown and crispy.
4. Boil squash and potatoes in water for 10-12 minutes or until tender. Drain and then transfer back to pan. Mash and then add butter, salt, pepper, and nutmeg. Heat for 2 minutes, occasionally stirring. Set aside.
5. In a pan, melt butter and sauté peas and garlic. Add gin, stock, salt, and pepper. Transfer to a food processor/blender and then pulse/blend until smooth. Set aside.
6. Scoop mashed squash-potato on a plate and top with chicken. Add green pea puree on the side and drizzle with some balsamic reduction.

Makes 8 servings.

(Yield: 8 pc chicken, 1-1/2 cups squash-potato mash, and 1 cup green pea puree/1 pc chicken with 1/4 cup squash-potato, 2 tbsp green pea puree & drizzle of balsamic reduction per serving)