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Chicken Leg Confit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 34 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Description

This classic Chicken Leg Confit recipe delivers tender, flavorful chicken legs slow-cooked in rich duck or chicken fat. Infused with garlic, fresh thyme, rosemary, and bay leaf, the chicken becomes melt-in-your-mouth delicious. Finished with an optional sear for crispy skin, this dish is perfect served alongside roasted vegetables, mashed potatoes, or a fresh salad for an elegant and comforting meal.

Ingredients

Scale

Chicken

  • 4 chicken legs (drumsticks or thighs)

Fat and Aromatics

  • 2 cups duck fat or chicken fat
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Preheat the oven: Preheat your oven to 275°F (135°C) to prepare for slow cooking the chicken confit gently.
  2. Arrange chicken in pot: Place the chicken legs in a single layer inside a large oven-safe pot or Dutch oven, ensuring even cooking.
  3. Add fat and aromatics: Pour the duck fat or chicken fat over the chicken legs until fully submerged. Add the smashed garlic, fresh thyme, rosemary sprigs, and bay leaf into the pot for flavor infusion.
  4. Season: Season the chicken generously with salt and freshly ground pepper to enhance the taste.
  5. Cook slowly: Cover the pot with a lid and place it in the preheated oven. Cook the chicken for 2.5 to 3 hours until it becomes tender and easily pulls away from the bone.
  6. Remove and crisp (optional): Carefully remove the chicken legs from the fat. For crispy skin, sear the legs in a hot skillet with a little oil for 2 to 3 minutes on each side until golden and crisp.
  7. Serve: Serve the chicken leg confit warm with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • Duck fat adds a richer flavor but chicken fat can be used as a convenient alternative.
  • Fully submerging the chicken in fat is essential for proper confit cooking.
  • You can strain and save the fat after cooking for future use as it will be infused with herbs and chicken flavor.
  • The low and slow cooking ensures extremely tender meat, but do not exceed 3 hours to avoid dryness.
  • Optional searing gives a lovely crispy skin but is not necessary if you prefer softer texture.

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Find it online: https://flavorfuldailymeals.com/chicken-leg-confit-recipe/