Confit Chicken

500 g very fresh organic chicken breast (2 pieces)
2 teaspoon sugar
1 teaspoon salt
500 mL olive oil
1/2 cup chopped scallions

1. Marinade chicken in sugar and salt for 15 minutes.
2. Rinse off marinate and pat dry with paper towels.
3. Heat oil and scallions to 100 degrees Celsius. Watch for bubbles.
4. Pour over the chicken in a ceramic dish. Cover.
5. Cook in an oven preheated at 60 degrees Celsius for 2-2.5 hours.

Can store in the fridge for 1-2 weeks.