Description

This chicken gets its name from the French style of preserving food with salt and then cooking it for a long time in fat. But this one is more of a slow braise in olive oil with garlic and thyme, which gives the chicken its wonderful flavor.

Ingredients

• 2 chicken legs, thigh and drumstick together
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 c. extra virgin olive oil
• 4 sprigs fresh thyme
• 4 cloves garlic
• 5 - 6 baby Yukon Gold potatoes, halved

Steps

1. Chicken confit:
2. Preheat oven to 250 degrees. Season chicken with salt and pepper; place in a pan just large enough to fit chicken comfortably. Add oil, thyme and garlic; place on stovetop over medium heat; cook until oil just begins to bubble.
3. Transfer uncovered pan to hot oven. Cook 1 1/2 - 2 hours, until meat is easily pierced with a sharp knife. (Adjust oven temperature up or down to make sure oil is just bubbling.) Cool; remove chicken from oil; place on a plate. Transfer to refrigerator until ready to cook.