This recipe is an homage to duck confit--a technique in which the duck is cooked slowly in its own fat. It accomplishes many of the culinary aims of confit while sparing calories, expense, and the need to hunt for a bucket of duck fat. While this is really just a long, slow oven simmer, the three-hour cook time does a great job of dissolving the collagen in the chicken legs, giving you glistening meat and wonderful mouthfeel. Make a double-batch of this, and use it for salads, quesadillas, pastas, chicken-salad sandwiches, and snacking. Or serve these legs right from the oven with Pan-Charred Green Beans with Tarragon.
1 teaspoon sugar
1/2 teaspoon kosher salt
6 skinless chicken leg quarters
4 cups unsalted chicken stock
1/4 cup sliced shallots, (about 1 shallot)
2 teaspoons minced fresh thyme
3 garlic cloves, sliced
1-inch strips lemon zest cut from 1 lemon
How to Make It
Combine the sugar and salt.
Place the chicken legs in a roasting pan, sprinkle with salt and sugar mixture, and cure, covered, overnight in the refrigerator.
Preheat the oven to 300°.
In a Dutch oven, combine the stock, the shallots, the thyme, the garlic, and the lemon zest.
Layer in the cured chicken legs.
Cover the Dutch oven and place it in the oven.
Cook for 3 hours, until the chicken legs are very tender.
If storing, pull the meat from the bones, return the meat to the "confit" liquid in the Dutch oven, and toss to combine. Otherwise, serve and enjoy hot.
Cooking Light Mad Delicious
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