Chicken Confit

Chicken Confit

Confit is the act of preserving or slow-cooking meat in fat. Our version uses olive oil for an extremely juicy chicken and a nice crispy skin. 

Ingredients

  • Serves: 4
  • 2 tbsp (30 mL) kosher salt
  • 2 tbsp (30 mL) fresh thyme leaves
  • 1 tbsp (15 mL) cracked pepper
  • 1 tbsp (15 mL) grated lemon zest
  • 4 chicken legs (1 1/4 lb/600 g)
  • 4 cups (1 L) olive oil (approx.)

Salad:

  • 1/4 cup (60 mL) lemon juice
  • 2 tbsp (30 mL) grainy mustard
  • 1/4 tsp (1.25 mL) each salt and pepper
  • 6 cups (1.5 L) assorted bitter lettuces (such as radicchio, endive, escarole, frisée and baby dandelion leaves)

Instructions

  1. Toss together salt, thyme, pepper and lemon zest; sprinkle all over chicken legs in bowl. Cover and refrigerate overnight or up to 24 hours. 

  2. Preheat oven to 300°F (150°C). Arrange chicken in large Dutch oven in single layer. Pour oil over top, adding enough oil to submerge chicken completely. Cover and bake for 2 to 2 1/2 hours or until chicken is very tender but not falling off the bone. Let stand in oil for 30 minutes. Carefully transfer to foil-lined baking pan fitted with metal rack. Broil on centre rack for about 10 minutes or until skin is crisp. Let stand for 5 minutes.  

  3. Salad

    Meanwhile, pour oil through fine-mesh sieve; discard solids. Whisk together 1/3 cup (75 mL) oil, lemon juice, mustard, salt and pepper; toss with bitter lettuces (reserve remaining oil for another use). Serve with chicken. 

Tip: Chicken can be poached and removed from oil up to 2 days in advance, then covered and refrigerated. Bring to room temperature before broiling.

Nutrition Info

  • Per 1 chicken leg serving Amount
  • Calories 430
  • Protein 19 g
  • Fat 38 g
  • Saturated Fat 6 g
  • Carbohydrate 4 g
  • Fibre 2 g
  • Sugar 1 g
  • Cholesterol 90 mg
  • Sodium 720 mg
  • Per 1 chicken leg serving % Daily Value
  • Potassium 15
  • Calcium 4
  • Iron 10
  • Vitamin A 15
  • Vitamin C 20
  • Vitamin B6 20
  • Vitamin B12 10
  • Folate 40
  • Magnesium 15
  • Zinc 25

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