Olive Oil–Confit Chicken Recipe
When it comes to trying out a new chicken recipe, you can, without a doubt, go for the olive oil-confit chicken. Lip-smacking comfort food to enjoy for your Sunday brunch, this recipe is sure to take your taste buds for a treat. It’s easy to prepare, and the slow-roasting technique in the oven makes sure the chicken absorbs all flavours, giving you a heavenly taste of all the ingredients used.
- Cooking time: 2 – 3 hours
- Serves: Four
Ingredients
- Chicken Legs (8 pieces)
- 4 cups (0.95 l) Extra-Virgin Olive Oil (preferably Spanish)
- 4 teaspoons Kosher or Sea salt
- 2 teaspoons Herbes de Provence
- 12 cloves of Garlic
- 2 teaspoons black peppercorns
- 2 bay leaves
- 2 carrots
- 1 lemon, de-seeded and thinly sliced
Method
1) Sprinkle the salt on the chicken legs and coat them thoroughly. Toss them along with the lemon slices and refrigerate them overnight. You can also refrigerate the chicken for 24 hours. Then, leave the chicken uncovered to allow it to dry out.
2) The next day, preheat your oven to 300 degrees Fahrenheit (ca. 149 °C). You can also use a broiler for this recipe.
3) Bring out the chicken and cook it on a pan with a drizzle of olive oil. The skins should turn golden brown within a few minutes. Allow it to cool.
4) While the oven is heating, prepare a large baking dish. Put the shallow-fried chicken legs in the dish and pour all 4 cups of Spanish extra-virgin olive oil into it. Add the Herbes de Provence, whole carrots, bay leaves, peppercorns and garlic cloves. Mix well. Make sure the chicken is completely submerged in the olive oil.
5) Put the baking dish into the preheated oven and bake for about 2 – 3 hours or thoroughly cooked. The chicken should be submerged in oil throughout the baking process. It should turn tender, but the meat should not fall off the bones.
6) At this stage, you can remove the chicken legs from the oil and store them in the fridge for up to a fortnight. Otherwise, you can proceed to serve the oil-confit chicken legs with the next step.
7) Garnish with some sprigs of rosemary, green olives and boiled, mashed potatoes. Serve hot. Enjoy!
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