If you’re bored of your chicken dishes, try making chicken confit. I love making this chicken with this French cooking technique because it elevates the humble chicken thigh with not too many ingredients. Dry brining the chicken a day ahead with the aromatics will make sure it’s well seasoned and juicy. Slow cooking them gently in olive oil will help retain its delicate texture. This recipe also gives you tomato confit and garlic confit as a bonus! If you're looking for something more elvated for a special occasion, check out this duck confit recipe.
Why I like making this for dinner parties
Yes, I know it may take longer to make than other chicken dishes—it’s definitely not a 30-minute meal. But what I love about this dish is that you can make it ahead and heat it up the day of. Plus, you’ll make your guests think they’re in a fancy restaurant because the chicken will be oh-so-tender.
If you're looking for more summer tomato recipes, take a look at this Tomates Farcies (French Stuffed Tomatoes) and this Tomato Confit Caprese Pasta Salad.
Notes on Ingredients and substitutions
- Salt: Essential for the dry brine, enhancing the flavor and tenderness of the chicken. I like using kosher salt here.
- Cherry Tomatoes and Garlic: Provide great flavor to the chicken, and you get cherry tomato confit and garlic confit as a result! You could also add different vegetables such as carrots, potatoes, mushrooms, etc.
- Fresh herbs: I’m using rresh theyme, rosemary, and bay leaves. You could also use fresh basil if you have any.
- Olive Oil: Make sure to use an olive oil you like the flavor of because it will flavor your entire dish. But no need to use your most expensive bottle here either, as you’ll be using a good amount! Alternatively, you could also use duck fat or chicken fat.
How to Make Tomato Chicken Confit
- Prepare the chicken a day ahead: In baking dish, layer the chicken legs and season with 2 tablespoons salt, rosemary, bay leaves , and garlic. Cover with plastic wrap and refrigerate for 12-24 hours. This will dry brine the chicken making it so flavorful and tender.
2. Cook the chicken: When ready to cook the chicken, preheat oven to 300F. Add the cherry tomatoes to the baking dish, nestled in between the chicken legs. Pour the olive oil over the chicken, making sure that most of the chicken is submerged. Cook in the oven for about 2 hours until the chicken is tender.
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3. Serve: Transfer the chicken legs to a serving platter, add the tomatoes and garlic and pour over some of the oil.
Some Helpful Tips
- Optional step for crispy skin: if you want crispy skin, heat up a pan on medium high heat and with tongs, carefully place the cooked chicken skin side down, about 5 minutes until brown. Then flip your chicken to heat the other side.
- Save the reserved fat: strain the oil with a fine-mesh sieve and keep in the refrigerator. It’s liquid gold. You can use it to cook vegetables, eggs, make an aioli, anything really! Your food will be infused with the delicious flavors of the chicken, herbs, and tomatoes.
Storage and Reheating
- Chicken confit can be stored in its cooking oil in an airtight container in the refrigerator for up to one week. If you have enough oil to submerge everything, it can keep for longer.
- To reheat, gently warm the chicken in a 350°F (175°C) oven or in a pan over medium heat, or microwave until warm.
- These make great leftovers, but you can get creative and have this in a salad, make a chicken sandwich, etc.
What to serve this with:
- Serving this with rice is my favorite way to eat this (not just because I’m Filipino and I eat rice with everything)! The rice will soak up all the juices of the chicken, tomato, and olive oil.
- Crusty bread like sourdough works well too!
- An acid-forward salad as a side dish such as this radicchio endive salad or this citrus fennel salad.
If you have any questions or need further clarification about this Tomato Chicken Confit, don’t hesitate to drop a comment below or send me an email at isabelle@neweltastingtable.com 📝
I'm here to help!🌟
Tomato Chicken Confit
Equipment
- baking dish
Ingredients
- 6 whole chicken legs drumstick and thigh together
- 3 tablespoon salt
- black pepper
- 5-10 garlic cloves
- 3 rosemary sprigs
- 5 thyme sprigs
- 2 bay leaves
- 8 oz cherry tomatoes or grape tomatoes
- 4 cups olive oil
Instructions
- Prepare the chicken a day ahead: In baking dish, layer the chicken legs and season with 2 tablespoons salt, rosemary, bay leaves , and garlic. Cover with plastic wrap and refrigerate for 12-24 hours. This will dry brine the chicken making it so flavorful and tender.
- Cook the chicken: When ready to cook the chicken, preheat oven to 300F. Add the cherry tomatoes to the baking dish, nestled in between the chicken legs. Pour the olive oil over the chicken, making sure that most of the chicken is submerged. Cook in the oven for about 2 hours until the chicken is tender.
- Serve: Transfer the chicken legs to a serving platter, add the tomatoes and garlic and pour over some of the oil.
Notes
- Optional step for crispy skin: if you want crispy skin, heat up a pan on medium high heat and with tongs, carefully place chicken skin side down, about 5 minutes until brown. Then flip your chicken to heat the other side.
- Save the reserved oil: strain the oil and keep in the refrigerator. It’s liquid gold. You can use it to cook vegetables, eggs, make an aioli, anything really! Your food will be infused with the delicious flavors of the chicken, herbs, and tomatoes.
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