Chicken Thigh Confit
RECIPE
28 h 30 min

Chicken Thigh Confit

Lisa Cash By Lisa Cash, Chef

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, savory flavor.

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Average: 3 (7 votes)

Ingredients For

  • x 4
  • 1 tsp
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    2 cloves See the article
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes sweet onion
    0.50 thinly sliced See the article
  • 2 sprigs
  • x 1
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 cups See the article
  • x 3
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
  • 1 sprig
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1 large See the article

For the chicken: Rub the chicken with the kosher salt. Transfer to a glass container, cover, and refrigerate for 24 hours.

Step 1
  • ©Brake Through Media

    The following day, adjust the oven rack to the center and preheat to 250°F.

    Step 2
  • ©Brake Through Media

    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.

    Step 4
  • ©Brake Through Media

    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.

    Step 4
  • ©Brake Through Media

    Sear chicken skin-side down in a sauté pan over medium heat before serving. Serve with the roasted tomatoes.

    Step 5
  • ©Brake Through Media

    Sesame seeds
    Sesame seeds
    PGI Landes Free-Range Duck Breast Fillet
    PGI Landes Free-Range Duck Breast Fillet
    See Recipe