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.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary test

15 mins
3 hrs 15 mins
Serves 9 (serving size: about 4 1/2 ounces)


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

121 calories; fat 3.3g; saturated fat 0.9g; mono fat 1g; poly fat 0.8g; protein 20g; carbohydrates 2g; cholesterol 69mg; iron 1mg; sodium 249mg; calcium 16mg.