Description
Chicken Leg Confit is a classic French dish where chicken drumsticks are slow-cooked in olive oil infused with aromatic spices and herbs until tender and flavorful. This recipe uses harissa powder for a subtle spicy kick and Italian herbs for a fragrant blend. Cooking the chicken slowly in olive oil ensures moist, succulent meat that falls off the bone, with an optional step to crisp the skin under a broiler for added texture.
Ingredients
Scale
Chicken
- 4 chicken drumsticks
Spices and Herbs
- 1 teaspoon harissa powder (adjust according to your preference for spiciness)
- 1 teaspoon Italian herbs (a blend of dried basil, oregano, rosemary, thyme, and marjoram)
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon freshly ground pepper
Other Ingredients
- 1/2 cup olive oil
- 4 garlic cloves, crushed
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for the slow cooking process that will gently cook the chicken in olive oil.
- Mix Spices: In a small bowl, combine harissa powder, Italian herbs, Celtic sea salt, and freshly ground pepper. This spice blend will add layers of flavor to the chicken.
- Marinate Chicken: Rub the chicken drumsticks thoroughly with the spice mixture, making sure every side is coated. Allow them to marinate at room temperature for about 20 minutes for the flavors to penetrate.
- Prepare Oil and Garlic: In a large ovenproof pot or deep skillet, heat the olive oil over medium heat and add the crushed garlic cloves. Cook for about a minute until the garlic releases its fragrance, infusing the oil with flavor.
- Submerge Chicken: Place the seasoned drumsticks carefully into the pot, ensuring they are fully submerged in the olive oil. Add more oil if needed so that the chicken is completely covered, which is key for the confit method.
- Slow Cook: Transfer the pot to the preheated oven and cook for 2 to 2 1/2 hours until the chicken is tender and the meat easily pulls away from the bone, indicating perfect doneness.
- Cool in Oil: Remove the pot from the oven and allow the chicken to cool slightly while still in the oil. This resting helps retain moisture and flavor.
- Crisp Skin (Optional): For crispy skin, transfer the drumsticks to a baking sheet and broil in the oven for a few minutes until the skin is golden brown and crispy. Watch closely to prevent burning.
- Serve: Serve the chicken leg confit hot, pairing it with sides such as roasted potatoes, sautéed vegetables, or a fresh salad for a complete meal.
Notes
- Adjust harissa powder quantity according to your spice tolerance; start smaller if unsure.
- Ensure chicken is fully submerged in oil to cook evenly and safely in the confit process.
- Use a heavy ovenproof pot or deep skillet with a lid for best results.
- The slow cooking temperature is low to gently break down the meat fibers, yielding tender chicken.
- Leftover confit chicken can be stored in the oil in the fridge for up to 3 days; reheat gently.
- The optional broiling step adds a crispy texture to the skin, balancing the tender interior.
