Chicken Leg Confit

Imagine sinking your teeth into a crispy, golden chicken leg with tender, juicy meat that falls off the bone with the slightest touch. That’s exactly what you get with this Chicken Leg Confit. The slow cooking process makes the chicken legs unbelievably tender, while the long, gentle simmer in fragrant herbs and rich fat ensures every bite is bursting with flavor. It’s a dish that’s surprisingly easy to make and perfect for impressing guests or indulging in on a cozy night in.

Why You’ll Love This Chicken Leg Confit

• Unbeatable Flavor: The slow-cooking process infuses the chicken with rich flavors from the herbs and fat, creating a deliciously savory experience with each bite.
• Tender & Juicy: The long, low-temperature cooking ensures the meat becomes melt-in-your-mouth tender and impossibly juicy.
• Crispy Skin: When you finish it off with a quick sear, the skin turns perfectly crispy, creating that satisfying crunch you love.
• Impressive Yet Easy: It sounds fancy, but confit is actually really easy to make. It’s a great way to elevate a simple chicken leg into a gourmet meal.
• Versatile: Whether served with mashed potatoes, a fresh salad, or even on its own, this chicken leg confit is a showstopper for any meal.

Ingredients

Chicken Legs

The main event! Bone-in, skin-on chicken legs are the best choice for this recipe, as the fat in the skin is key to the confit process.

Duck Fat (or Olive Oil)

This is what makes the confit so luxurious. Duck fat is traditional, but olive oil will work as a substitute if needed.

Garlic

Garlic cloves, smashed, add that savory, aromatic depth to the cooking fat.

Fresh Thyme

A few sprigs of thyme lend a fragrant, earthy touch that perfectly complements the chicken.

Fresh Rosemary

A little rosemary goes a long way in bringing a piney, herby note to the dish.

Salt & Pepper

For seasoning the chicken and enhancing all those beautiful flavors.

Lemon Zest (optional)

For a little pop of freshness and brightness at the end!

Instructions

1. Preheat Your Oven

Start by preheating your oven to 300°F (150°C). Low and slow is the name of the game with this recipe.

2. Season the Chicken

Generously season the chicken legs with salt and pepper on all sides. Don’t be shy—this seasoning is essential to building flavor.

3. Prepare the Fat

In a large, oven-safe pot (like a Dutch oven), pour enough duck fat (or olive oil) to cover the chicken legs completely. Add the smashed garlic, thyme, and rosemary to the fat. Bring it to a low simmer on the stovetop for about 5 minutes to infuse the oil with all those lovely herb flavors.

4. Add the Chicken Legs

Carefully add the chicken legs to the pot, making sure they’re fully submerged in the fat. If needed, you can top them off with a bit more duck fat or oil. Don’t worry if they’re a little snug in the pot—it’s all about the slow, tender cooking.

5. Cook Low and Slow

Cover the pot with a lid and transfer it to the preheated oven. Let the chicken cook for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

6. Crisp the Skin

Once the chicken is cooked, remove the legs from the fat and set them on a plate. Heat a large skillet over medium-high heat. Place the chicken legs, skin-side down, in the hot skillet and cook for 2-3 minutes until the skin is crispy and golden brown. This step adds that beautiful, irresistible crunch!

7. Serve and Enjoy

Serve the chicken legs hot, with a drizzle of the delicious cooking fat over the top. You can garnish with a little fresh lemon zest if you want to add a fresh, citrusy pop to balance the richness.

Nutrition Facts (per serving, based on 4 servings)

• Calories: 440
• Fat: 33g
• Saturated Fat: 10g
• Carbohydrates: 1g
• Sugar: 0g
• Fiber: 0g
• Protein: 39g
• Sodium: 850mg
• Cholesterol: 150mg

How to Serve It

• Mashed Potatoes: The rich, buttery texture of mashed potatoes pairs perfectly with the tender, flavorful chicken.
• Fresh Salad: A light, tangy salad helps balance the richness of the confit and adds some refreshing crunch.
• Roasted Vegetables: Caramelized carrots, parsnips, or Brussels sprouts make a wonderful side that complements the chicken’s flavors.

Variations

• Herb Variations: Experiment with different herbs like sage, oregano, or tarragon for a unique twist on the flavor profile.
• Spicy: Add a pinch of chili flakes or a dash of smoked paprika to the cooking fat for a little kick.
• Citrus Twist: Add lemon or orange zest to the fat before cooking for a bright, citrusy note.

Storage & Reheating

• Fridge: Store leftover chicken leg confit in an airtight container in the fridge for up to 3 days.
• Freezer: This dish freezes wonderfully. Store the cooked chicken legs in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat Tip: Reheat in the oven at 300°F (150°C) for 15-20 minutes until warmed through. You can also reheat in a hot skillet for a few minutes to crisp up the skin again.

FAQs

Q1: Can I use chicken thighs instead of legs?
A1: Yes! Chicken thighs work wonderfully for confit as they’re just as flavorful and tender when cooked low and slow.

Q2: Can I use vegetable oil instead of duck fat?
A2: Absolutely. Duck fat is traditional, but vegetable oil or olive oil will also give you delicious results.

Q3: Do I have to use fresh herbs?
A3: Fresh herbs are ideal for the best flavor, but if you only have dried herbs on hand, they’ll work just fine. Just use about 1/3 the amount of dried herbs as fresh.

Q4: How can I make the skin even crispier?
A4: After crisping the skin in a skillet, you can also pop the chicken under the broiler for an extra minute or two to get it even crispier!

Q5: Can I make this recipe ahead of time?
A5: Yes! You can cook the chicken in advance, then reheat it in the oven to get the skin crispy just before serving.

Q6: Can I use this recipe for other cuts of chicken?
A6: You can definitely use this recipe for other cuts, like chicken thighs or even whole chicken, though cooking times may vary.

Q7: What’s the best way to serve confit chicken?
A7: You can serve it with mashed potatoes, rice, or a light salad. The crispy skin and tender meat make it a perfect main course.

Q8: How long does it take to cook the chicken?
A8: The chicken takes about 2.5 to 3 hours to cook at 300°F (150°C), but the exact time may vary depending on the size of the chicken legs.

Q9: Can I add vegetables to the pot while cooking the chicken?
A9: Absolutely! You can add vegetables like carrots, onions, or potatoes around the chicken as it cooks for a one-pot meal.

Q10: Can I cook this on the stovetop instead of the oven?
A10: Yes, you can cook the chicken legs on low heat on the stovetop, but be sure to keep the temperature very low to prevent burning the fat. It will take about 2.5 to 3 hours as well.

Conclusion

This Chicken Leg Confit is a true treat—easy, impressive, and packed with flavor. Whether you’re cooking for yourself or hosting a special dinner, this dish is guaranteed to impress. The tender, juicy meat and crispy skin will have everyone asking for more. Plus, it’s a simple process that will make you feel like a gourmet chef. Enjoy every bite!

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