Name: Chicken Leg Confit Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken legs; 2 tablespoons kosher salt; 1 teaspoon black pepper; 4 garlic cloves, smashed; 4 sprigs fresh thyme; 2 bay leaves; 1 teaspoon crushed red pepper flakes (optional); 2 cups duck fat (or enough to fully submerge the chicken)

Description

Experience the rich, tender flavors of classic French cuisine with this Chicken Leg Confit recipe. Slowly cooked in duck fat at a low temperature, these chicken legs become incredibly moist and flavorful, with a crisp, golden skin achieved by a quick pan-sear. Perfect for an elegant main course, this recipe combines simple ingredients and slow cooking to deliver a melt-in-your-mouth texture every time.

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken legs
2 tablespoons kosher salt
1 teaspoon black pepper
4 garlic cloves, smashed
4 sprigs fresh thyme
2 bay leaves
1 teaspoon crushed red pepper flakes (optional)

For Cooking:

2 cups duck fat (or enough to fully submerge the chicken)

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Instructions

Season and Marinate: Pat the chicken legs dry thoroughly with paper towels. Season all over with kosher salt and black pepper. Place the legs in a dish along with the smashed garlic cloves, fresh thyme sprigs, bay leaves, and crushed red pepper flakes if using. Cover the dish and refrigerate for at least 12 hours or overnight to allow the flavors to infuse and the meat to tenderize.
Preheat Oven and Prepare Chicken: When ready to cook, preheat your oven to 225°F (110°C). Rinse the chicken legs under cold water to remove excess salt, then pat them completely dry again with paper towels.
Submerge and Cook in Fat: Arrange the chicken legs snugly in an oven-safe dish or Dutch oven. Pour in the duck fat, ensuring the chicken is fully submerged. Place the dish uncovered in the oven and cook gently for 2.5 to 3 hours, until the meat is very tender and almost falling off the bone.
Cool in Fat: Remove the dish from the oven and allow the chicken legs to cool in the fat to room temperature. This resting step lets the flavors develop further and the texture unify.
Crisp the Skin: Gently lift the legs out of the fat. To serve, heat a skillet over medium-high heat and pan-sear the chicken legs skin-side down for 5 to 6 minutes, until the skin is beautifully golden brown and crispy. Alternatively, broil skin-side up for 2 to 3 minutes for extra crispiness.

Notes

Traditional duck fat provides the best flavor and texture, but olive oil or chicken fat can be used as substitutes.
The confit can be stored in the fat in the refrigerator for up to one week, which helps preserve the meat and intensify flavor.
For an extra crispy skin, use the broiler method instead of pan-searing as a finishing step.