Chicken Thigh Confit
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.
- x 4
- 1 tsp
Fruits & VegetablesDrôme white garlic PGI2 cloves See the article
Fruits & VegetablesPDO Cévennes sweet onion0.50 thinly sliced See the article
- 2 sprigs
- x 1
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil2 cups See the article
- x 3
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil
- 1 sprig
Fruits & VegetablesDrôme white garlic PGI1 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.
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.
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.