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.