I honestly never would have thought to confit chicken legs. My great friend Teri (@NoCrumbsLeft) has done a great amount of confit items on her blog and her Instagram which I’ve always been in awe at (and made a few myself) so I knew that cooking anything in a LOT of oil was going to be great. So when I stumbled upon Alison Roman’s recipe for chicken legs in her book Dining In, I knew I had to give it a shot. As with most recipes I like, I made this a few times and made some changes to make this more my own. But I always like to give credit where it is due and make sure I showcase where I found my inspiration.
4 Chicken Legs (Bone In, Skin On)
2 Cups Olive Oil
5 Stems of Thyme
1 Pint (16 oz) Cherry Tomatoes
1 Head of Garlic
- Preheat your oven to 325F (once it hits this heat, make sure you leave it for a while and ensure you have even heat)
- In a deep dish, place your chicken, thyme, tomatoes and garlic and season the chicken with salt and pepper. Pour over the oil and leave the dish uncovered. Bake in your preheated oven until the garlic is golden brown, the chicken falls apart at the touch, and the oil has taken on a slightly more golden, darker colour.
- In a large skillet or cast iron pan, take 2-3Tbsp of the oil from the dish and heat it up. Remove the chicken legs carefully and place them skin side down in the heated oil. Let them crisp at medium high heat for about 7-10 minutes depending on your preferences.
- Remove the chicken and let rest.
- Strain oil, tomatoes, garlic, thyme into a glass container (you can keep the strained oil and fat mix for about a week in the fridge to cook things like AMAZING scrambled eggs) and place the tomatoes, thyme and garlic with your chicken and serve.
I love when you try your hands at what I’ve put together! Feel free to share your comments, suggestions, and what you did below, and if you made it, tag me on Instagram at @JackDHarding