Chicken Thigh Confit

Name: Chicken Thigh Confit
Prep time: 24 h 15 min
Cook time: 4 h 15 min
Yield: 4
Ingredients: Chicken:; x 4.00 skin-on, bone-in chicken thighs; 1.00 tsp kosher salt; 2.00 cloves Drôme white garlic PGI; 0.50 thinly sliced PDO Cévennes sweet onion; 2.00 sprigs fresh thyme; x 1.00 Bay leaf; 2.00 cups PDO Vallée des Baux-de-Provence Olive Oil; Tomatoes:; x 3.00 Roma tomatoes; PDO Vallée des Baux-de-Provence Olive Oil; 1.00 sprig Fresh thyme; 1.00 large Drôme white garlic PGI; Maldon sea salt and freshly ground black pepper

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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Ingredients For

Chicken:
skin-on, bone-in chicken thighs x 4
kosher salt 1 tsp
Fruits & Vegetables

Drôme white garlic PGI

2 cloves •See the article
Fruits & Vegetables

PDO Cévennes sweet onion

0.50 thinly sliced •See the article
fresh thyme 2 sprigs
Bay leaf x 1
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

2 cups •See the article
Tomatoes:
Roma tomatoes x 3
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

•See the article
Fresh thyme 1 sprig
Fruits & Vegetables

Drôme white garlic PGI

1 large •See the article
Maldon sea salt and freshly ground black pepper

Where to find

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

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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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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.