28 h 30分

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.

準備に必要な時間

24 h 15分

材料 For

Chicken:
skin-on, bone-in chicken thighs x 4
kosher salt 1 tsp
IGPドローム産白ニンニク

2 cloves この記事の中に
AOP セヴェンヌ産スウィートオニオン

0.50 thinly sliced この記事の中に
fresh thyme 2 sprigs
Bay leaf x 1
AOP ヴァレ・デ・ボー・ド・プロヴァンスオリーブオイル

2 cups この記事の中に
Tomatoes:
Roma tomatoes x 3
AOP ヴァレ・デ・ボー・ド・プロヴァンスオリーブオイル

この記事の中に
Fresh thyme 1 sprig
IGPドローム産白ニンニク

1 large この記事の中に
Maldon sea salt and freshly ground black pepper

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作り方

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.