This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.
This is a rustic dinner that tastes superb, which just goes to show that simple ingredients, cooked properly, can be sublime! It pays to prepare the chicken the day before and refrigerate it - that way, all you have to do when you're ready to eat is sauté the chicken in a pan until crisp, then heat it through in the oven. Duck or goose fat can be stored in the refrigerator and used over and over.