Do I have to use chicken thighs?

Not necessarily, but dark meat works best because it’s fattier and stays juicy. If you use breasts, keep an eye on them—they cook faster.

How long does chicken confit last?

If stored properly in the fat, chicken confit can last up to a week in the fridge. Some folks even stretch it to two weeks, but always use your best judgment.

Absolutely! Just make sure the chicken is fully submerged in fat before freezing. It’ll last up to three months.

Do I need a Dutch oven?

Nope! Any deep, oven-safe dish will work. Just make sure the chicken is fully covered in fat.

Chicken Confit Recipe: Tender, Juicy, and Easy to Make

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