28 h 30 min

Chicken Thigh Confit

Name: Chicken Thigh Confit
Prep time: 24 h 15 min
Cook time: 4 h 15 min
Yield: 4
Ingredients: Chicken:; x 4.00 skin-on, bone-in chicken thighs; 1.00 tsp kosher salt; 2.00 cloves Drôme White Garlic PGI; 0.50 thinly sliced Cévennes Sweet Onion PDO; 2.00 sprigs fresh thyme; x 1.00 Bay leaf; 2.00 cups Vallée des Baux-de-Provence Olive Oil PDO; Tomatoes:; x 3.00 Roma tomatoes; Vallée des Baux-de-Provence Olive Oil PDO; 1.00 sprig Fresh thyme; 1.00 large Drôme White Garlic PGI; Maldon sea salt and freshly ground black pepper

Von Lisa Cash, Chef

An overnight salt cure and then a long, slow cook submerged in olive oil render these chicken thighs utterly tender and moist with a rich, savory flavor.

Zubereitungszeit

24 h 15 min

Zutaten Für

Chicken:
skin-on, bone-in chicken thighs x 4
kosher salt 1 tsp
Weißer Knoblauch aus der Drôme (IGP)

2 cloves Zum Produkt
Milde Zwiebel aus den Cevennen

0.50 thinly sliced Zum Produkt
fresh thyme 2 sprigs
Bay leaf x 1
Olivenöl „Vallée des Baux-de-Provence“ (AOP)

2 cups Zum Produkt
Tomatoes:
Roma tomatoes x 3
Olivenöl „Vallée des Baux-de-Provence“ (AOP)

Zum Produkt
Fresh thyme 1 sprig
Weißer Knoblauch aus der Drôme (IGP)

1 large Zum Produkt
Maldon sea salt and freshly ground black pepper

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Zubereitung

For the chicken: Rub the chicken with the kosher salt. Transfer to a glass container, cover, and refrigerate for 24 hours.

The following day, adjust the oven rack to the center and preheat to 250°F.

Wipe the chicken with a paper towel to remove any unabsorbed salt. Put the chicken, garlic, onions, thyme, bay leaf, and oil in a large ovenproof pot. Cover with a lid or aluminum foil and place on the center rack of the oven. Cook until the meat is very tender, 3 to 3 1/2 hours. After the first hour, check to make sure the thighs are still immersed in the oil. Let the chicken cool to room temperature before removing from the oil.

For the tomatoes: Preheat the oven to 350º F. Toss the tomatoes with oil, thyme, garlic, Maldon salt, and pepper. Roast until browned and softened, about 30 minutes.