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November 23, 2012

Chicken Confit

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For Thanksgiving I made chicken drumstick confit in place of the usual turkey. Duck is my favorite fowl to confit but I wanted to try if chicken is worth the trouble, and they are. These are the most delicious chicken dish I had in a while. It takes 2 days to marinate and slow cook in the oven but the result is very tasty and moist chicken. 

Chicken Drumsticks Confit
10 pieces chicken drumsticks
2 tablespoons kosher or sea salt
3 garlic cloves, sliced thin
2 bay leaves, crumbled 
1 teaspoon cracked black peppercorns
4 sprigs fresh thyme
4 sprigs fresh Italian parsley
light olive oil
  • Mix all ingredients except olive oil. Place in a covered container and refrigerate for 24 hours. Rinse, pat dry, and place in a large Dutch oven or casserole. 
  • Add olive oil to cover drumsticks completely. Cook in a 275°F oven for 8 hours. 
  • Remove drumsticks from oil. Place 2 tablespoons of the same oil in a skillet and fry drumsticks confit  over medium high heat until skin is crispy and golden.    
Food Friday

4 comments:

maiylah said...

oh wow...8 hours!
delicious! lovely with the bread and veggies :)

thanks so much for sharing and linking over at Food Friday, Ms. Oggi
happy weekend!

Anne Marie said...

I am glad that they turned out, I really enjoy duck confit.

Elizabeth @Mango_Queen said...

This Chicken Confit is a perfect dish for the holidays! Love it! Thanks for sharing, Oggi!

Juliana said...

Nice meal Oggi...looks delicious!
Have a great week ahead :)

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