Description
Chicken Leg Confit is a luxurious French dish where chicken legs are slowly cooked in their own fat or oil until extremely tender and flavorful. This slow cooking method locks in moisture and enriches the meat with deep, savory notes. Finished with a quick sear for crispy skin, this recipe delivers a perfect balance of tender texture and golden crispness, ideal for a sophisticated dinner or make-ahead meal.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken legs (drumstick and thigh attached)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Herbs and Aromatics
- 4 garlic cloves, smashed
- 4–5 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Cooking Fat
- 2 cups duck fat, olive oil, or a combination (enough to fully submerge the chicken)
Instructions
- Season the Chicken: Pat the chicken legs dry with paper towels to remove any moisture. Season evenly with kosher salt and black pepper on all sides. Place the seasoned chicken in a dish or resealable bag along with smashed garlic cloves, fresh thyme sprigs, rosemary sprigs, and the bay leaf. Cover and refrigerate for at least 12 hours or overnight to allow the flavors to infuse.
- Preheat the Oven: Remove the chicken from the refrigerator 30 minutes before cooking to come to room temperature. Preheat the oven to 275°F (135°C) to prepare for the slow cooking process.
- Prepare for Cooking: Wipe off excess herbs and garlic from the chicken legs—do not rinse the chicken. Arrange the chicken legs in a single layer in a deep, oven-safe pot or baking dish. Pour duck fat or your choice of oil over the chicken until it is completely submerged.
- Cook Low and Slow: Place the uncovered pot or dish in the preheated oven. Cook for 2 1/2 to 3 hours, or until the chicken meat is exceptionally tender and easily pulls away from the bone, ensuring it remains moist and flavorful.
- Cool in Fat: Remove the chicken from the oven and allow it to cool slightly while still submerged in the fat. This resting step helps the chicken retain moisture and deepens the flavor.
- Crisp the Skin: To achieve a perfectly crispy skin, heat a skillet over medium-high heat. Place each chicken leg skin-side down in the hot skillet and sear for 3 to 4 minutes until the skin is golden brown and crisp. Serve immediately while hot.
Notes
- Store leftover chicken submerged in the cooled fat in the refrigerator for up to one week to preserve moisture and flavor.
- Reheat gently in the oven or re-crisp the skin in a hot skillet before serving to restore the crispy texture.
- Duck fat provides the most authentic and rich flavor, but olive oil is a delicious and effective substitute.
