Chicken Confit

They spent 4 hours submerged in 215 degree Italian dressing so it’s not really a confit. Or is it? Close enough. I paired the thighs with glazed carrots and served those over a rustic garlic mashed potato. Potato singular because it was a behemoth. Rustic because I was too lazy to peel it. The brown sugar/butter sauce made an interesting gravy.