Description
Chicken Confit is a classic French preparation where chicken legs are slowly cooked in olive oil along with aromatic herbs and garlic, resulting in tender, moist meat with irresistibly crispy skin. This traditional technique enhances the natural flavors while preserving the succulent texture of the chicken.
Ingredients
Scale
For the Chicken Confit
- 2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
- Kosher salt and black pepper, to taste
- 1 bunch small, thin carrots, preferably with their green tops
- 10-12 garlic cloves, skins removed, 2 cloves sliced
- 1 lemon, thinly sliced, seeds removed
- 1 lemon, seeded (do not use this lemon to slice to avoid bitterness from the pith)
- 2 medium shallots, sliced
- Bunch of thyme
- ½ bunch oregano, plus additional leaves for garnish
- 1 cup olive oil
Instructions
- Season the Chicken: Generously season the chicken legs with kosher salt and black pepper, making sure to cover all sides. This step is essential for flavor and to help draw out moisture for crispier skin.
- Prepare the Aromatics: Peel and slice the garlic cloves, slice the shallots, and thinly slice one lemon, removing all seeds. Keep the second lemon seeded but whole. Gather fresh thyme and half a bunch of oregano.
- Arrange in the Cooking Vessel: In a heavy-bottomed pan or oven-safe dish, arrange the chicken legs skin-side down. Add the small carrots with their green tops, garlic cloves (including sliced ones), lemon slices, whole seeded lemon, shallots, thyme, and oregano evenly around and on top of the chicken.
- Add Olive Oil: Pour the cup of olive oil over the chicken and aromatics, ensuring the chicken is partially submerged. The oil will gently cook the chicken and infuse it with flavor.
- Slow Cook the Chicken: Place the pan in an oven preheated to a low temperature (around 250°F/120°C). Slow cook the chicken covered with foil for approximately 1 hour and 5 minutes, or until the chicken is cooked through, tender, and the skin is golden and crispy. Check occasionally to ensure the chicken does not dry out, adding more olive oil if needed.
- Finish and Serve: Remove from the oven and allow the chicken to rest in the oil for a few minutes, then transfer to a serving platter. Garnish with additional fresh oregano leaves. Serve warm with the cooked carrots and a drizzle of the flavored olive oil.
Notes
- Chicken Confit or olive oil roasted chicken delivers a tender, moist interior with perfectly crisped skin.
- Slow cooking at low heat in olive oil is key to achieving the classic texture and flavor.
- Do not discard the cooking oil—it can be strained and reused for flavoring other dishes.
- Ensure to seed the lemon properly to prevent bitterness from the pith.
- This recipe requires advance preparation and patience due to the long cooking time for perfect results.
Nutrition
- Serving Size: 1 chicken leg with carrots and oil
- Calories: 450
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
