Chicken Leg Confit Recipe
Imagine pulling a golden, irresistibly crispy chicken leg out of a pool of savory, aromatic fat—the kind of glorious moment that happens when you make Chicken Leg Confit. This classic French technique rewards a little patience with unbelievably tender meat, rich flavors, and skin so crackly it actually sings. Whether you’re planning a cozy dinner at home or looking to impress your friends with a bistro-worthy main course, Chicken Leg Confit is your new secret weapon.
Ingredients You’ll Need
For a dish as luxurious as Chicken Leg Confit, you might be surprised to learn how little you actually need. Each ingredient serves a crucial purpose, building the subtle, layered flavors and melting tenderness that make this recipe legendary.
- Chicken leg quarters (4): Using both drumstick and thigh provides maximum juiciness and rich flavor.
- Kosher salt (1 tablespoon): Essential for dry brining and drawing out moisture for perfectly seasoned, tender meat.
- Black pepper (1 teaspoon): Adds a gentle tingle that rounds out the earthy flavors.
- Fresh thyme leaves (1 tablespoon, or 1 teaspoon dried): Gives the dish its signature herbal aroma.
- Garlic (2 cloves, smashed): Brings a deep, mellow savoriness as it slow-cooks with the chicken.
- Bay leaves (2): Welcome earthiness and a subtle backbone to the braising fat.
- Duck fat or olive oil (2 cups): Duck fat is classic and intensely flavorful, but olive oil works beautifully for a lighter and more accessible approach.
- Optional fresh rosemary or sage: A sprig or two can complement thyme and infuse the confit with even more fragrant complexity.
How to Make Chicken Leg Confit
Step 1: Dry Brine the Chicken
Start by patting your chicken legs completely dry—this is key for getting that irresistible crispy finish at the end. Generously season every nook and cranny with kosher salt, black pepper, the fresh (or dried) thyme, and those fragrant smashed garlic cloves. Cover and let the chicken chill in the fridge for at least 12 hours, or overnight if possible. This dry brine infuses each piece with flavor and ensures the meat will stay juicy while becoming incredibly tender.
Step 2: Prepare the Confit Bath
When you’re ready to cook, preheat your oven to 250°F (120°C). Gently wipe off any excess salt or herbs from the chicken, but don’t rinse—you want the brine to do its magic. Nestle the leg quarters snugly in a baking dish or Dutch oven, tucking in bay leaves and any optional rosemary or sage. Pour the duck fat (or olive oil) over the legs, making sure they’re completely submerged. This “bath” keeps things ultra-moist and infuses the meat with flavor.
Step 3: Slow Cook to Perfection
Cover your dish tightly with a lid or foil to seal in moisture. Slide it into the oven and relax—slow cooking is where the Chicken Leg Confit truly transforms. After 2 1/2 to 3 hours, check for doneness: the meat should be effortlessly tender, pulling from the bone with almost no effort.
Step 4: Crisp the Skin
Now for the grand finale! Carefully lift the legs out of the fat (save that infused fat for roasting potatoes or starting your next batch). Let the chicken rest a few minutes, then heat a skillet over medium-high and place the legs in skin-side down. In just 2–3 minutes, you’ll have gorgeous, crackling skin—completely irresistible and the perfect finishing touch to your Chicken Leg Confit.
How to Serve Chicken Leg Confit
Garnishes
Scatter fresh thyme leaves or a few bright herbs over the crisped chicken legs for a pop of color and a hint of freshness. A sprinkle of flaky sea salt just before serving can add extra crunch and elevate flavors. If you’ve cooked with garlic, those sweet, confited cloves are wonderful to serve alongside.
Side Dishes
Chicken Leg Confit shines alongside simple sides that let its richness stand out. Think creamy mashed potatoes, garlicky sautéed greens, or a crisp, tangy salad to cut through the decadent flavors. Even classic French lentils or silky puréed root vegetables make a gorgeous pairing.
Creative Ways to Present
For a rustic French bistro vibe, serve the Chicken Leg Confit atop a platter of golden roasted vegetables or braised beans. For a modern twist, shred the confit chicken and pile it high on toasted sourdough or inside a warm pita with pickles and herbs. Portions can also be plated with colorful roasted baby carrots or pearl onions for an elegant dinner party.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the chicken legs submerged in the cooled cooking fat and store them in the refrigerator. This protects the meat from air, preserving that just-cooked taste and the signature Chicken Leg Confit tenderness for up to one week.
Freezing
You can freeze cooked Chicken Leg Confit in the fat for even longer storage. Just transfer the legs and enough fat to cover into a freezer-safe container. When you’re ready, thaw overnight in the fridge and they’ll taste as fresh as the day they were made.
Reheating
To reheat, gently warm the legs in the fat either in a low oven or on the stovetop until heated through. For that all-important crispy skin, don’t forget to finish them in a hot skillet—just a few minutes does the trick to restore crunch.
FAQs
Is duck fat really necessary for Chicken Leg Confit?
Duck fat is the traditional choice, delivering unmatched flavor and that unmistakable French je ne sais quoi. That said, olive oil is a delicious and wallet-friendly stand-in, still producing lush, tender confit chicken.
Can I use just chicken thighs or drumsticks?
Absolutely! If you prefer just thighs or drumsticks for your Chicken Leg Confit, you can adjust the recipe with no trouble. Keep the total weight similar for best results—you’ll still get deeply flavorful, melt-in-your-mouth meat.
Do I have to dry brine overnight?
While an overnight brine gives the best flavor and texture, in a pinch you can get good results with a shorter brine. Aim for at least 6–8 hours if possible; anything longer is a bonus for superior seasoning.
Can I reuse the confit fat?
Yes! Strain the cooled fat through a fine mesh sieve to remove solids, then store it in the fridge. It’s fantastic for roasting potatoes, sautéing veggies, or even starting your next batch of Chicken Leg Confit!
How can I make my Chicken Leg Confit even crispier?
For ultra-crispy skin, make sure the chicken has rested out of the fat before searing, and pat the skin dry with paper towels. Don’t crowd the skillet—work in batches if needed for the best, crackling results.
Final Thoughts
If you’ve never tried making Chicken Leg Confit at home, the time is now—there’s truly nothing like the golden, fork-tender meat and those French-inspired flavors. Pour a glass of wine, gather your favorite people, and let this showstopping dish work its magic. You’re going to fall in love with every bite!
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Chicken Leg Confit Recipe
- Total Time: 3 hours 15 minutes (plus brining)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich, melt-in-your-mouth goodness of Chicken Leg Confit, a classic French dish where chicken is slow-cooked in flavorful fat until tender and succulent. This recipe yields perfectly tender chicken with crispy skin, making it a delightful main course option.
Ingredients
Chicken Leg Confit:
- 4 chicken leg quarters (drumstick and thigh)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 cloves garlic (smashed)
- 2 bay leaves
- 2 cups duck fat or olive oil (enough to fully submerge the chicken)
- optional: fresh rosemary or sage for added aroma
Instructions
- Prepare the Chicken: Pat the chicken legs dry and season with salt, pepper, thyme, and garlic. Refrigerate for at least 12 hours.
- Cooking: Preheat oven to 250°F. Place chicken in a dish, add bay leaves and herbs, pour in fat/oil, cover, and bake for 2.5-3 hours.
- Crisp and Serve: Remove chicken from fat, rest, then crisp the skin in a skillet. Serve hot.
Notes
- Duck fat provides authentic flavor, but olive oil is a budget-friendly alternative.
- Store cooked chicken in fat in the fridge for up to a week; reheat and crisp before serving.
- Prep Time: 15 minutes (plus overnight brining)
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking, Confit
- Cuisine: French
Nutrition
- Serving Size: 1 leg quarter
- Calories: 520
- Sugar: 0g
- Sodium: 600mg
- Fat: 42g
- Saturated Fat: 14g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 145mg
