Okay, let’s talk about something rich, savory, and oh-so-satisfying: Confit Chicken Legs. If you’ve never had chicken confit before, you’re in for a serious treat. We’re talking melt-in-your-mouth tender chicken, slowly cooked in its own fat (or a good-quality oil), infused with herbs and garlic, and then crisped up to golden perfection. It’s the kind of dish that makes your kitchen smell like a cozy French bistro—and tastes even better than it smells. It feels luxurious, but it’s actually super easy once you know the steps. Trust me, this one’s going to have you feeling like a total kitchen rockstar.
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Why You’ll Love Confit Chicken Legs
- Versatile: Whether you’re planning a fancy dinner party or just treating yourself on a chill Sunday night, confit chicken fits the bill. It’s the kind of dish that elevates any meal without requiring a culinary degree.
- Budget-Friendly: Chicken legs are one of the most affordable cuts, and yet this method turns them into something restaurant-worthy.
- Quick and Easy (After the Prep): While confit sounds fancy, most of the cooking time is hands-off. The slow cook does all the magic for you.
- Customizable: Add your favorite herbs and aromatics—thyme, rosemary, garlic, even lemon zest. You can easily make it your own.
- Crowd-Pleasing: Crispy skin, juicy meat, and loads of flavor? Say less. This dish is a universal favorite, even for picky eaters.
Ingredients in Confit Chicken Legs
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Chicken Legs: The star of the show. Dark meat becomes impossibly tender during the slow confit process, with skin that crisps up like magic.
Salt: Essential for seasoning and drawing out moisture during the curing step. It helps deepen the flavor of the meat.
Garlic Cloves: These mellow and sweeten as they cook in the fat, adding rich, savory depth.
Fresh Herbs: Think thyme, rosemary, bay leaves—whatever you’ve got on hand. They infuse the chicken with their aromatic oils.
Duck Fat or Olive Oil: This is the cooking medium. Duck fat is traditional and adds incredible flavor, but a good-quality olive oil works beautifully too.
Instructions for Confit Chicken Legs
Here’s how to make this French bistro favorite right in your own kitchen:
1. Season the Chicken:
Pat the chicken legs dry and generously season them with salt. Tuck them into a shallow dish with crushed garlic cloves and your herbs of choice. Cover and refrigerate overnight. This dry-brining step deepens the flavor and draws out excess moisture for better texture.
2. Rinse and Dry:
The next day, rinse off the excess salt and herbs from the chicken, then pat them completely dry. This helps keep the final dish from being overly salty and ensures a better crisp later.
3. Slow Cook in Fat:
Preheat your oven to a low temperature—around 250°F (120°C). Arrange the chicken in a baking dish or Dutch oven, making sure they’re fully submerged in duck fat or olive oil. Add the garlic and herbs. Cover and cook slowly for 2–3 hours, until the meat is incredibly tender and nearly falling off the bone.
4. Chill (Optional for Make-Ahead):
Once the chicken is cooked, you can let it cool and refrigerate it in the fat for up to a week. This actually improves the flavor and makes it easy to prep ahead.
5. Crisp to Finish:
When ready to serve, remove the legs from the fat and gently wipe off excess oil. Pan-sear or roast them at high heat until the skin turns golden and crispy.
6. Serve and Enjoy:
Serve hot, and don’t be surprised when it disappears fast. This dish pairs beautifully with almost anything—more on that below.
How to Serve Confit Chicken Legs
Let’s talk pairings—because this dish deserves a great supporting cast:
- Fresh Salads: A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
- Mashed Potatoes or Polenta: These creamy sides soak up all those glorious juices and balance the crispy chicken.
- Crusty Bread: For sopping up the garlicky oil. Honestly, it should be mandatory.
- Roasted Veggies: Think carrots, brussels sprouts, or even parsnips for an earthy contrast.
- As a Standalone: Serve the leg on a bed of greens or lentils for a rustic, comforting plate.
Additional Tips
- Make It Ahead: Confit chicken can be made several days in advance and stored in the fat until ready to crisp and serve.
- Use the Leftover Fat: Don’t toss it! That herby, garlicky oil is liquid gold. Use it to roast potatoes or drizzle over veggies.
- Try Other Meats: This method works wonders with duck legs or even turkey thighs if you’re feeling adventurous.
- Keep It Low and Slow: Resist the urge to raise the oven temp—the long, slow cook is what makes the meat so tender.
FAQ Section
Q1: Do I have to use duck fat for confit?
A1: Not at all! While duck fat adds rich flavor, you can use olive oil or another neutral oil if preferred.
Q2: Can I make this with boneless chicken?
A2: Technically yes, but bone-in legs give better flavor and structure during the long cook.
Q3: How long can I store confit chicken?
A3: If stored in fat in an airtight container, it can last up to a week in the fridge.
Q4: Can I freeze confit chicken?
A4: Yes! Freeze the legs in the fat for up to 2 months. Just thaw overnight in the fridge before crisping.
Q5: How do I get crispy skin after cooking?
A5: Pan-sear or roast at high heat (400°F/200°C) until the skin is golden and crisp—about 10 minutes.
Q6: Is this dish very oily?
A6: Not really! The chicken cooks in fat, but you’re not eating all of it—just enough to keep things moist and flavorful.
Q7: Can I use this method with chicken thighs or wings?
A7: Absolutely. Thighs work particularly well because they have a similar fat content and texture.
Q8: Is confit the same as deep-frying?
A8: Nope! Confit is about slow, gentle cooking in fat, not high-temperature frying.
Q9: What’s the best wine to serve with this?
A9: A crisp white like Chardonnay or a light red like Pinot Noir pairs beautifully.
Q10: Can I reuse the oil/fat?
A10: Yes—strain it and refrigerate for future use. It’s great for roasting or sautéing.
Conclusion
Confit Chicken Legs are pure comfort with a touch of sophistication. They’re easy to make, incredibly flavorful, and just downright satisfying. Whether you’re looking to impress guests or treat yourself to something special, this recipe is a surefire way to elevate your kitchen game. Give it a try—you’ll be hooked after the first bite!
Confit Chicken Legs
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Description
Chicken Leg Confit is a melt-in-your-mouth dish where tender chicken drumsticks are slow-cooked in fragrant olive oil and spices, resulting in crispy skin and juicy meat. This dish is perfect for a comforting meal and pairs wonderfully with roasted potatoes or sautéed vegetables.
Ingredients
- 4 chicken drumsticks
- 1/2 cup olive oil
- 4 garlic cloves, crushed
- 1 teaspoon harissa powder (adjust according to your preference for spiciness)
- 1 teaspoon Italian herbs (a blend of dried basil, oregano, rosemary, thyme, and marjoram)
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon pepper, preferably freshly ground
Instructions
- Preheat your oven to 300°F (150°C).
- In a small bowl, mix together the harissa powder, Italian herbs, Celtic sea salt, and pepper.
- Rub the chicken drumsticks with the spice mixture, ensuring they are well coated on all sides. Let them marinate for about 20 minutes at room temperature.
- In a large ovenproof pot or deep skillet, heat the olive oil over medium heat. Add the crushed garlic cloves and cook for a minute or until fragrant.
- Gently place the seasoned chicken drumsticks in the pot, making sure they are fully submerged in the olive oil. If needed, add more olive oil to ensure they are covered.
- Transfer the pot to the preheated oven and cook for approximately 2 to 2 1/2 hours or until the chicken drumsticks are tender and the meat easily falls off the bone.
- Once cooked, remove the pot from the oven and let the chicken drumsticks cool slightly in the oil.
- If desired, crisp up the skin by transferring the drumsticks to a baking sheet and broiling them for a few minutes until the skin is golden and crispy. Watch closely to avoid burning.
- Serve the chicken leg confit hot, either on its own or with your choice of side dishes like roasted potatoes, sautéed vegetables, or a fresh salad.
Notes
- For a spicier kick, you can adjust the amount of harissa powder based on your heat preference.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors continue to develop as it rests.
- If you prefer a lighter option, you can remove the skin before cooking, but it won’t achieve the signature crispy texture.
Nutrition
- Serving Size: 1 drumstick
- Calories: 320
- Sugar: 0g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 75mg