If you’ve never tasted Chicken Leg Confit, you’re in for a treat that’s both classic and deeply comforting. This French-inspired dish transforms humble chicken legs into something succulent and unforgettable, thanks to a slow, gentle bath in aromatic fat and herbs. The result? Tender, juicy meat that practically falls off the bone and a crispy golden skin that’s utterly irresistible. Whether you’re looking to impress at a dinner party or simply want to elevate your weeknight dinner, Chicken Leg Confit is a recipe that begs to be savored and shared.
Ingredients You’ll Need
The beauty of Chicken Leg Confit lies in its simplicity. Each ingredient plays a unique role, infusing the chicken with flavor and ensuring an amazing texture and color. Don’t skimp on these essentials—they’re the key to confit magic!
- Chicken legs (drumstick and thigh attached): Whole legs give you the perfect ratio of juicy meat and crispy skin.
- Kosher salt: Essential for drawing out moisture and seasoning the chicken for that deep, savory flavor.
- Black pepper: Adds a gentle heat that balances the richness of the confit.
- Dried thyme: Brings earthy, herbal notes that are signature to French cooking.
- Dried rosemary: Lends a fragrant, piney aroma that mingles beautifully with the duck fat or oil.
- Garlic cloves (smashed): Infuses the chicken and fat with savory, mellow undertones.
- Bay leaves: Add subtle depth and a slight floral quality to the dish.
- Duck fat or olive oil: Duck fat is traditional and delivers unbeatable flavor, but olive oil is a great substitute for a lighter touch. Just make sure there’s enough to fully submerge the chicken!
How to Make Chicken Leg Confit
Step 1: Season and Marinate the Chicken
Start by patting the chicken legs dry with paper towels—this helps the skin get beautifully crisp later on. In a small bowl, combine the kosher salt, pepper, thyme, and rosemary. Rub this fragrant mixture all over the chicken legs, making sure every nook and cranny is coated. Nestle the seasoned legs into a shallow dish along with the smashed garlic cloves and bay leaves. Cover tightly and refrigerate for at least 12 hours (overnight is perfect). This marinating time is crucial: it allows the flavors to penetrate deeply and begins the tenderizing process.
Step 2: Prepare for Slow Cooking
When you’re ready to cook, preheat your oven to a gentle 250°F (120°C). Remove the chicken from the fridge, rinse off any excess salt under cold water, and pat the legs dry again. Arrange the chicken legs in a Dutch oven or any heavy, ovenproof dish, and tuck the garlic and bay leaves in with them. Now, pour in enough duck fat or olive oil to completely cover the chicken—this is what creates that signature confit texture.
Step 3: Slow Cook the Chicken
Cover the pot with a lid and slide it into your preheated oven. Let the chicken legs slowly cook for 2 1/2 to 3 hours. This low and slow method is the secret behind Chicken Leg Confit’s melt-in-your-mouth tenderness. The meat will become silky and tender, practically sliding off the bone, and the flavors from the herbs and garlic will infuse every bite.
Step 4: Crisp the Skin
Once the chicken is tender, carefully lift the legs from the fat (save that precious fat for storage or future use!). For that irresistible confit finish, heat a skillet over medium-high heat and sear the chicken legs, skin-side down, for 3 to 4 minutes until the skin is golden and crispy. This final step gives you the best of both worlds: ultra-juicy meat and shatteringly crisp skin.
How to Serve Chicken Leg Confit
Garnishes
A sprinkle of flaky sea salt and a scattering of fresh herbs (think parsley or chives) really bring Chicken Leg Confit to life. A squeeze of lemon or a drizzle of good olive oil can brighten up the richness perfectly. Don’t forget a few extra roasted garlic cloves from the confit pot—they’re little flavor bombs!
Side Dishes
Chicken Leg Confit practically begs for classic French sides. Serve it with crispy roasted potatoes, a tangle of garlicky sautéed greens, or a loaf of crusty bread to soak up the flavorful juices. A simple green salad dressed with a sharp vinaigrette also adds a welcome contrast to the dish’s richness.
Creative Ways to Present
For a stunning dinner party main, plate each chicken leg over a bed of creamy mashed potatoes, then spoon a little of the confit fat over the top. You can also shred the confit chicken and pile it onto toasted baguette slices for a rustic appetizer, or toss it into a warm lentil salad for a French bistro-style lunch. Chicken Leg Confit is endlessly versatile!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Leg Confit is a gift that keeps on giving. Store the cooled chicken legs submerged in the remaining fat in an airtight container in the refrigerator. When kept this way, it will stay delicious and safe to eat for up to two weeks. The fat acts as a natural preservative and keeps the chicken wonderfully moist.
Freezing
If you want to save Chicken Leg Confit for a later date, it freezes beautifully. Just wrap each leg tightly in plastic wrap, place them in a freezer-safe bag or container, and cover with some of the strained fat. Label with the date and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken legs in a low oven (around 300°F/150°C) until heated through. For extra crispy skin, finish under the broiler or in a hot skillet, skin-side down, for a few minutes. Avoid microwaving, as it can make the skin soggy and the texture less luxurious.
FAQs
Can I make Chicken Leg Confit with chicken breasts instead of legs?
While you can technically confit chicken breasts, legs (with thigh and drumstick attached) are much better suited for this method. They stay juicy during the long, slow cooking, whereas breasts can dry out more easily. Stick with legs for the most classic and delicious result.
Is duck fat really necessary for Chicken Leg Confit, or can I use olive oil?
Duck fat is traditional and imparts an incredible richness and flavor that’s hard to beat, but high-quality olive oil is a perfectly acceptable (and more accessible) substitute. The end result will be slightly lighter but still absolutely delicious.
How do I know when the chicken is cooked perfectly?
You’ll know your Chicken Leg Confit is ready when the meat is extremely tender and pulls away from the bone with little effort. The skin should be golden after crisping, and the juices should run clear. The low temperature ensures you won’t overcook the meat.
Can I reuse the cooking fat?
Absolutely! Strain the fat through a fine-mesh sieve to remove any solids, then store it in the fridge. It can be used for another batch of confit, roasting potatoes, or adding flavor to sautéed vegetables. Just don’t let it go to waste.
What’s the best way to serve Chicken Leg Confit for a crowd?
Chicken Leg Confit is perfect for a make-ahead main course. After crisping the skin, arrange the legs on a platter and drizzle with a little warm confit fat. Serve with plenty of crusty bread and a big green salad for a French-inspired feast everyone will remember!
Final Thoughts
Chicken Leg Confit is one of those rare recipes that feels both special and comforting every single time you make it. If you’ve never tried it at home, now’s your chance—this is a dish that’s meant to be shared, savored, and celebrated. Gather your ingredients, take your time, and enjoy every incredibly tender, flavorful bite!
Print
Chicken Leg Confit Recipe
- Prep Time: 15 minutes (plus 12 hours marinating)
- Cook Time: 3 hours
- Total Time: 15 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven-Braising, Confit
- Cuisine: French
- Diet: Non-Vegetarian
Description
Chicken Leg Confit is a classic French dish featuring tender, slow-cooked chicken legs preserved and cooked in fat for incredible flavor and moist texture. This recipe uses a blend of herbs and garlic for aromatic seasoning, with duck fat or olive oil to perfectly braise the chicken until it falls off the bone. Finish with a quick sear for crispy skin and serve with your favorite sides for a delicious main course.
Ingredients
Main Ingredients
- 4 chicken legs (drumstick and thigh attached)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cloves garlic, smashed
- 2 bay leaves
- 2 cups duck fat or olive oil (enough to fully submerge chicken)
Instructions
- Prepare the Chicken: Pat the chicken legs dry with paper towels to remove any moisture. This helps the seasoning stick and ensures better texture.
- Season and Marinate: In a small bowl, combine kosher salt, black pepper, dried thyme, and dried rosemary. Rub this mixture evenly over the chicken legs. Place the seasoned chicken in a dish along with smashed garlic cloves and bay leaves. Cover and refrigerate for at least 12 hours or overnight to allow flavors to infuse.
- Preheat the Oven: When ready to cook, preheat your oven to 250°F (120°C), a low temperature ideal for slow cooking and tenderizing the chicken.
- Rinse and Dry: Lightly rinse the chicken to remove excess salt from marinating, then pat dry thoroughly with paper towels to ensure proper cooking.
- Submerge in Fat: Place the chicken legs in a Dutch oven or heavy ovenproof dish with garlic and bay leaves. Pour in enough duck fat or olive oil to fully submerge the chicken, ensuring even, slow cooking.
- Braise Slowly: Cover the dish with a lid and cook in the oven for 2 1/2 to 3 hours. The low heat gently renders the fat and makes the meat incredibly tender, easily pulling away from the bone.
- Remove and Crisp: Take the chicken legs out of the fat. For perfectly crispy skin, sear the legs skin-side down in a hot skillet over medium-high heat for 3 to 4 minutes just before serving.
Notes
- Store leftover chicken submerged in the cooled fat in the refrigerator for up to 2 weeks to preserve flavor and moisture.
- Duck fat offers the most authentic and rich flavor, but olive oil is a suitable substitute if unavailable.
- Serve chicken leg confit with roasted potatoes, sautéed greens, or crusty French bread for a complete meal.
Nutrition
- Serving Size: 1 chicken leg
- Calories: 460
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 135 mg
