An overnight salt cure and then a long, slow cook submerged in olive oil render these chicken thighs utterly tender and moist with a rich, savoury flavor.
How to Make Chicken Leg Confit
To make slow cooked chicken leg confit, start by seasoning 4 chicken legs generously with kosher salt, freshly ground black pepper, and lemon zest. Place the chicken in a bowl or dish with 4–5 smashed garlic cloves, a few sprigs of thyme and rosemary, and 2–3 bay leaves. Cover and refrigerate overnight to allow the flavours to infuse.
When ready to cook, preheat the oven to 120°C and place the chicken legs in a baking dish or Dutch oven. Cover them completely with duck fat or olive oil and add more garlic cloves, thyme, and bay leaves. Slowly cook the chicken for 2–3 hours, ensuring the legs remain fully submerged in fat, until the meat is tender and falling off the bone.
Once cooked, remove the chicken from the fat and transfer it to a baking sheet. Increase the oven temperature to 220°C and roast for 10–15 minutes until the skin is golden brown and crispy. Alternatively, you can sear the chicken skin side down in a skillet over medium heat for the same effect. The result is tender, flavourful meat with irresistibly crispy skin.
What Is the Cooking Method for Chicken Leg Confit?
The cooking process for chicken leg confit involves slow cooking the meat in fat at a low temperature until it becomes tender and flavourful. You begin by seasonnig the chicken legs with salt, pepper and lemon zest and refrigerate overnight. This allows the chicken to absorb all the seasonings.
How to Serve Chicken Leg Confit?
If serving as part of an elegant dinner, plate with a rich mushroom sauce or drizzle with a little lemon juice to balance the flavours. For a lighter option, place the confit over a bed of fresh escarole lettuce or peas, or pair with some fall vegetables. Alternatively, you can accompany chicken confit with a poached egg, some French herbs and a fresh parsley salad. It also goes great with a potato hash or roasted potatoes as a side dish.
Whether served as part of an elegant dinner or a simple lunch, chicken leg confit is a definite crowd-pleaser with its crispy skin and tender interior.
How to Store and Reheat Chicken Leg Confit?
To store leftover chicken leg confit, place the chicken in an airtight container covered with the reserved fat. This will preserve the meat and keep it moist. Store in the fridge for up to 1 month. For longer storage, you can also freeze for up to 3 months.
When ready to reheat, preheat the oven to 175°C. Remove the chicken from the fridge and let it sit at room temperature for about 30 minutes. Place the chicken on a baking sheet, skin side down, and bake until the skin is crisp and the meat is heated through. Or reheat in a skillet over medium heat, turning occasionally for even crisping. Serve hot for the best flavour and texture.
Preparation time
24 h 15 min
Ingredients For
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x 4
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1 tsp
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2 sprigs
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x 1
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x 3
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1 sprig
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Preparation
1
For the chicken: Rub the chicken with the kosher salt. Transfer to a glass container, cover, and refrigerate for 24 hours.
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2
The following day, adjust the oven rack to the center and preheat to 250°F.
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3
Wipe the chicken with a paper towel to remove any unabsorbed salt. Put the chicken, garlic, onions, thyme, bay leaf, and oil in a large ovenproof pot. Cover with a lid or aluminum foil and place on the center rack of the oven. Cook until the meat is very tender, 3 to 3 1/2 hours. After the first hour, check to make sure the thighs are still immersed in the oil. Let the chicken cool to room temperature before removing from the oil.
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4
For the tomatoes: Preheat the oven to 350º F. Toss the tomatoes with oil, thyme, garlic, Maldon salt, and pepper. Roast until browned and softened, about 30 minutes.
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5
Sear chicken skin-side down in a sauté pan over medium heat before serving. Serve with the roasted tomatoes.
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Contributor
Lisa Cash
Chef
