Description
Chicken confit is a simple yet rich French dish where chicken is slow-cooked in fat until tender, juicy, and bursting with flavor. Perfect for meal prep or a special dinner, it’s easier to make than you’d think!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 6 garlic cloves, smashed
- 4–5 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2–3 cups olive oil or vegetable oil (enough to cover the chicken)
Instructions
- Prep the Chicken: Season the chicken thighs generously with salt, add garlic, thyme, bay leaves, and peppercorns. Cover and refrigerate for 12-24 hours.
- Rinse and Dry: Remove excess salt by rinsing the chicken under cold water. Pat dry with paper towels.
- Cook in Fat: Arrange chicken in a baking dish, skin-side down. Cover completely with oil. Bake at 225°F for 2.5-3 hours until tender.
- Optional Crisping: Before serving, heat a skillet over medium-high and sear the chicken skin until crispy and golden.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow-cooking
- Cuisine: French