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
Scale
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.
