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.
Preparation time
Ingredients For
-
-
x 4
-
1 tsp
-
-
-
2 sprigs
-
x 1
-
-
-
x 3
-
-
1 sprig
-
-
Preparation
1
For the chicken: Rub the chicken with the kosher salt. Transfer to a glass container, cover, and refrigerate for 24 hours.
2
The following day, adjust the oven rack to the center and preheat to 250°F.
3
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.
4
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.
5
Sear chicken skin-side down in a sauté pan over medium heat before serving. Serve with the roasted tomatoes.
Contributor
Chef