28 h 30 mín

Chicken Thigh Confit

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.

Tiempo de preparación

24 h 15 mín

Ingredientes Para

Chicken:
skin-on, bone-in chicken thighs x 4
kosher salt 1 tsp
Ajo blanco de Drôme IGP

2 cloves Ver la ficha
Cebolla dulce de las Cevenas DOP

0.50 thinly sliced Ver la ficha
fresh thyme 2 sprigs
Bay leaf x 1
Aceite de oliva DOP Vallée des Baux-de-Provence

2 cups Ver la ficha
Tomatoes:
Roma tomatoes x 3
Aceite de oliva DOP Vallée des Baux-de-Provence

Ver la ficha
Fresh thyme 1 sprig
Ajo blanco de Drôme IGP

1 large Ver la ficha
Maldon sea salt and freshly ground black pepper

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Preparación

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.