Chicken Confit

If you’re craving a dish that’s the ultimate comfort food with crispy skin and melt-in-your-mouth meat, you’ve got to try Chicken Confit. This classic French recipe transforms simple ingredients into something truly spectacular by slow-cooking chicken in its own fat until it reaches perfect tenderness. Whether you’re a seasoned cook or just starting out, making Chicken Confit at home is easier than you think, offering rich flavors and a luxurious texture that will impress everyone at your table.

Why You’ll Love This Recipe

• Effortless elegance: Slow cooking makes your chicken incredibly tender with minimal hands-on time.
• Deep flavor infusion: The garlic, herbs, and fat slowly soak into the meat boosting savory richness.
• Crispy golden skin: A quick finish in a hot skillet or oven adds the perfect crunch.
• Versatility at its best: Enjoy it hot, cold, or in salads, sandwiches, and more for diverse meals.
• Impress with tradition: Chicken Confit is a classic dish loved worldwide, perfect for special dinners.

Ingredients You’ll Need

The beauty of Chicken Confit lies in its simple but essential list of ingredients, each contributing to rich flavor and irresistible texture. Every component plays a role — from the salt that seasons deeply, to the fat that cooks the meat gently, creating that signature tenderness and crisp skin.

• Chicken thighs: Prefer dark meat for its fat content and juiciness, ideal for confit.
• Duck fat: The authentic fat choice offering superior flavor and moisture retention.
• Garlic cloves: Adds a gentle aromatic punch that infuses the chicken.
• Fresh thyme: Brings earthy, herbal notes essential to traditional Chicken Confit.
• Bay leaves: Impart subtle layers of flavor and fragrance during cooking.
• Coarse sea salt: Used for dry-brining the chicken to enhance natural juiciness.
• Black peppercorns: Add mild heat and complexity without overpowering.

Variations for Chicken Confit

Feel free to personalize this Chicken Confit recipe to suit your preference or dietary needs. It’s an adaptable recipe that welcomes your creativity, whether you’re adjusting spices or exploring different fats for cooking.

• Use olive oil: Substitute duck fat with good-quality olive oil for a lighter version.
• Herb twists: Experiment with rosemary, sage, or bay leaf combinations to switch up the aroma.
• Spicy kick: Add crushed chili flakes or smoked paprika for a subtle heat layer.
• White meat option: Try chicken breasts but reduce cooking time for tenderness and moisture.
• Vegetarian-friendly: Swap chicken with mushrooms or eggplant and confit in olive oil to capture that texture and flavor essence.

How to Make Chicken Confit

Step 1: Prepare and Season the Chicken

Begin by patting your chicken thighs dry to ensure crispiness later. Generously rub the coarse sea salt and freshly cracked black pepper all over the chicken. Add crushed garlic cloves, sprigs of thyme, and bay leaves, then cover and refrigerate for at least 12 hours, preferably overnight. This dry brining locks in moisture and seasons the meat deeply.

Step 2: Rinse and Dry the Chicken

After brining, rinse the chicken pieces under cold water to remove excess salt, then pat them completely dry. Removing moisture is essential before submerging the chicken in fat to achieve that signature golden skin and tender texture.

Step 3: Slow Cook in Duck Fat

Place the chicken in a deep oven-safe dish or Dutch oven and cover with melted duck fat, ensuring each piece is fully submerged. Gently cook at a low temperature, around 225°F (107°C), for about 2 to 3 hours. The slow cooking gently breaks down connective tissues for tender, juicy meat.

Step 4: Crisp the Skin

Once cooked, carefully remove the chicken from the fat and place it skin-side down in a hot skillet or under the broiler for a few minutes until the skin crisps to a beautiful golden brown. This final step adds irresistible texture and aroma.

Step 5: Serve and Enjoy

Your homemade Chicken Confit is now ready to serve hot with your choice of sides, or cooled and used later in sandwiches or salads for a gourmet touch.

Pro Tips for Making Chicken Confit

• Quality fat matters: Use real duck fat for traditional flavor and texture, avoid substitutes that don’t hold heat well.
• Keep cooking low and slow: Low temperature ensures meat stays tender, while slow renders fat perfectly.
• Salt overnight: Salt the chicken well in advance to deeply season and retain moisture during cooking.
• Don’t skip drying: Thoroughly drying the chicken before cooking guarantees crisp skin after finishing.
• Save the fat: Strain and save the used fat for future use; it adds amazing flavor to roasted veggies or potatoes.

How to Serve Chicken Confit

Garnishes

Fresh herbs like parsley or thyme add a vibrant, fresh touch when garnishing Chicken Confit. A lemon wedge on the side can brighten the rich flavors beautifully.

Side Dishes

Classic pairings include crispy roasted potatoes, buttery green beans, or a light salad with vinaigrette to balance the richness of the chicken.

Creative Ways to Present

Try shredding leftover Chicken Confit into salads, layering it on crusty bread for sandwiches, or folding into buttery puff pastries for flaky, savory treats.

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Confit in an airtight container in the refrigerator for up to 4 days. Keep the chicken submerged in some of the cooking fat to maintain moisture.

Freezing

You can freeze cooked Chicken Confit by packing it with some cooking fat in a freezer-safe container. It will stay flavorful for up to 3 months.

Reheating

For best results, reheat Chicken Confit gently in a skillet or oven to crisp the skin again without drying out the meat. Avoid microwaving, which can make the texture rubbery.

FAQs

What is Chicken Confit?

Chicken Confit is a classic French dish where chicken is slow-cooked in its own fat until tender, then crisped before serving to create juicy meat with crispy skin.

Can I use chicken breasts for Chicken Confit?

Yes, but breasts contain less fat and cook faster, so reduce cooking time to prevent dryness and maintain tenderness.

Is duck fat necessary for authentic Chicken Confit?

Duck fat is traditional and imparts unique flavor, but you can substitute olive oil or other fats if necessary, keeping in mind flavor differences.

How long does Chicken Confit keep?

When stored properly in fat and refrigerated, it will last about 4 days, and up to 3 months if frozen.

Can Chicken Confit be made ahead of time?

Absolutely. It actually benefits from making ahead, as resting in fat deepens flavor and improves texture.

Final Thoughts

Making Chicken Confit at home opens the door to a world of rich flavors and melt-in-your-mouth textures that feel special yet are surprisingly simple. Whether it’s your first time or a comforting repeat, this recipe brings a cozy, gourmet touch to any meal you share with friends or family. Give it a try and savor the magic of perfectly tender chicken with crispy skin done right in your own kitchen.

Related Posts

• Japanese Chicken Yakitori
• Grilled Potatoes
• Parmesan Crusted Butternut Squash Galette

Print