If you’re looking for a dish that effortlessly combines rich, succulent chicken with the vibrant, tangy sweetness of tomatoes, this Tomato Chicken Confit Recipe is your new best friend in the kitchen. It’s slow-cooked to tender perfection, allowing the flavors of garlic, rosemary, and thyme to deeply infuse every bite. The result is a comforting, aromatic meal that feels luxurious yet surprisingly simple to prepare, making it an irresistible crowd-pleaser for any occasion.
Ingredients You’ll Need
The magic of this Tomato Chicken Confit Recipe lies in its simple but essential ingredients. Each one plays a crucial role in layering flavors and adding texture — from the briny depth of salt to the bright, juicy burst of cherry tomatoes.
- 6 whole chicken legs (drumstick and thigh together): The perfect cut to stay juicy and tender during slow cooking.
- 3 tbsp salt: Essential for dry brining, which locks in moisture and amplifies flavor.
- Black pepper: Adds subtle heat and enhances the overall taste.
- 5-10 garlic cloves: Roasted slowly, garlic becomes mellow and sweet, enriching the dish.
- 3 rosemary sprigs: Give a piney, fragrant aroma that pairs beautifully with chicken.
- 5 thyme sprigs: These add an earthy note that balances out the tomato’s acidity.
- 2 bay leaves: Infuse the oil and chicken with a subtle, herbal complexity.
- 8 oz cherry tomatoes (or grape tomatoes): Provide a burst of juicy sweetness and vibrant color.
- 4 cups olive oil: The key to confit cooking — gently poaching the chicken and infusing it with flavor.
How to Make Tomato Chicken Confit Recipe
Step 1: Prepare the Chicken in Advance
Begin by layering the chicken legs in a baking dish and seasoning them generously with 2 tablespoons of salt, along with rosemary sprigs, bay leaves, and whole garlic cloves. Cover this with plastic wrap and pop it into the fridge for 12 to 24 hours. This dry brining step is absolutely essential; it tenderizes the meat and deeply enhances the flavor, making sure every bite is juicy and full-bodied.
Step 2: Cook the Chicken Low and Slow
When you’re ready to cook, preheat your oven to 300°F. Nestle the cherry tomatoes between the chicken legs in the baking dish, then pour the olive oil over everything, making sure the chicken is mostly submerged. Slowly cook it for about 2 hours — this gentle process renders the fat and infuses the chicken with garlicky, herbal richness while allowing the tomatoes to soften and release their sweet juices. You’ll end up with chicken that practically melts in your mouth.
Step 3: Serve the Tomato Chicken Confit Recipe
Once cooked, carefully transfer the chicken legs to a serving platter and scatter the tender tomatoes and roasted garlic around them. Don’t forget to drizzle some of the fragrant olive oil from the pan over the top — it’s packed with all the savory notes you’ve lovingly developed during cooking. The presentation is rustic yet elegant, making this dish as satisfying to look at as it is to eat.
How to Serve Tomato Chicken Confit Recipe
Garnishes
Fresh herbs like chopped parsley or a few extra sprigs of thyme can add a pop of green and elevate the aroma right before serving. A light sprinkle of flaky sea salt and freshly cracked black pepper will brighten each bite. You might also add a squeeze of lemon juice to cut through the richness if you want a slightly zesty contrast.
Side Dishes
This recipe pairs perfectly with creamy mashed potatoes or a bed of buttery polenta to soak up the luscious juices. For a lighter option, try serving with a crisp green salad dressed simply with lemon and olive oil, or some roasted seasonal vegetables to keep the meal balanced and colorful.
Creative Ways to Present
Think outside the platter by serving individual portions in shallow bowls to showcase the tomatoes and garlic alongside the chicken. You might also tear some crusty bread to serve alongside for dipping into that incredible confit oil. Arranging vibrant microgreens or edible flowers around the plate makes for an eye-catching centerpiece on your dining table.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftover chicken and tomatoes in an airtight container in the refrigerator. The flavors actually deepen overnight, so leftovers can taste even better the next day. Just be sure to keep the chicken submerged in the oil to preserve its tenderness and moisture.
Freezing
If you want to keep your Tomato Chicken Confit Recipe on hand for longer, freezing is a great option. Transfer the chicken, tomatoes, and oil into a freezer-safe container, leaving some space for expansion. When ready to enjoy again, thaw it gently in the refrigerator overnight for best results.
Reheating
To reheat, warm the chicken slowly in a low oven (around 275°F) covered with foil to prevent drying out. You can also reheat gently on the stovetop in a pan with a splash of the confit oil, turning occasionally until heated through. This keeps the meat juicy and maintains that signature silky texture.
FAQs
What makes this a “confit” recipe?
Confit is a cooking method where meat is slowly cooked in fat at a low temperature. In this Tomato Chicken Confit Recipe, the chicken cooks gently submerged in olive oil, which renders it incredibly tender and flavorful.
Can I use chicken breasts instead of legs?
Chicken legs are preferred because their higher fat content stays moist during the slow cooking process. Chicken breasts may dry out, but if you prefer white meat, cook them carefully and consider reducing cooking time.
Why do I need to dry brine the chicken?
Dry brining with salt ahead of time helps the chicken retain moisture and develop a more concentrated flavor. It’s a simple step that transforms the texture and taste of the meat remarkably.
Is it necessary to use cherry tomatoes?
Cherry or grape tomatoes are ideal because they hold their shape while softening to create a delicious, juicy burst. You can try other small tomatoes, but larger varieties may break down too much or alter the texture.
Can I make this recipe without olive oil?
Olive oil is essential here since it’s the medium that cooks the chicken slowly and flavors it deeply. For authentic texture and taste, don’t skip or substitute it with other fats.
Final Thoughts
This Tomato Chicken Confit Recipe is one of those dishes you’ll want to make again and again, whether for a cozy family dinner or an impressive gathering with friends. The process is forgiving and hands-off, rewarding you with tender, flavorful chicken paired beautifully with sweet tomatoes and savory herbs. Trust me, once you try it, it’ll become a beloved staple in your cooking rotation!
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Tomato Chicken Confit Recipe
- Prep Time: 12-24 hours (for dry brining)
- Cook Time: 2 hours
- Total Time: 14-26 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Tomato Chicken Confit is a luxurious slow-cooked dish where chicken legs are dry-brined and then gently cooked in olive oil with aromatic herbs and cherry tomatoes. This method produces incredibly tender, flavorful chicken infused with garlicky, herbal notes, perfect for an elegant meal.
Ingredients
Chicken and Seasoning
- 6 whole chicken legs (drumstick and thigh together)
- 3 tbsp salt (divided: 2 tbsp for brining, 1 tbsp for seasoning)
- Black pepper, to taste
- 5–10 garlic cloves, peeled
- 3 rosemary sprigs
- 5 thyme sprigs
- 2 bay leaves
Vegetables
- 8 oz cherry tomatoes (or grape tomatoes)
Oil
- 4 cups olive oil
Instructions
- Dry Brine the Chicken: In a baking dish, arrange the chicken legs in a single layer. Sprinkle 2 tablespoons of salt evenly over the chicken, then add the rosemary sprigs, bay leaves, and peeled garlic cloves. Cover the dish tightly with plastic wrap and refrigerate for 12 to 24 hours. This dry brining process enhances flavor and makes the chicken tender.
- Preheat the Oven and Prepare for Cooking: When ready to cook, preheat your oven to 300°F (150°C). Remove the chicken from the refrigerator, add the cherry tomatoes around and between the chicken legs in the baking dish, ensuring they are well distributed for flavor infusion.
- Submerge Chicken in Olive Oil and Cook: Pour 4 cups of olive oil over the chicken legs and tomatoes until most of the chicken is submerged. Place the dish in the oven and cook gently for about 2 hours until the chicken is very tender and infused with the garlic and herbs.
- Serve the Chicken Confit: Carefully transfer the chicken legs to a serving platter, adding the cooked cherry tomatoes and garlic cloves alongside. Spoon some of the flavorful cooking oil over the chicken to serve as a delicious finishing touch.
Notes
- Dry brining the chicken beforehand is essential for deep flavor and tender texture.
- Ensure the chicken is mostly submerged in olive oil for even cooking during confit.
- Use low and slow oven temperature to mimic traditional confit technique.
- Reserve the leftover flavored olive oil for roasting vegetables or as a dipping oil.
- Cherry tomatoes can be substituted with grape tomatoes or halved plum tomatoes.
