Confit Chicken Legs x 2

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Confit Chicken Legs That’ll Melt Your Taste Buds

Confit chicken legs have been a staple of French cuisine for centuries, and it is no surprise that this slow-cooked dish has been gaining popularity in kitchens around the world. This rustic dish is made by slowly cooking chicken legs in duck fat until they are tender, juicy and infused with flavour.

The process of confit is simple, yet time-consuming, but the end result is well worth the wait. Free range chicken legs rubbed with a blend of garlic and thyme before being slowly cooked in duck fat over low heat. The fat acts as a barrier, keeping the meat tender and juicy, and the cooking process also infuses the chicken with the taste of the herbs and spices.

Served with crusty bread and a simple green salad, confit chicken legs make for a delicious and hearty meal, perfect for a Sunday lunch. They can also be used in a variety of other dishes, from salads to sandwiches, and are a versatile ingredient that can be easily adapted to suit any taste.

Cooking Instructions:

1. Preheat your oven to 190C/gas mark 5.
2. Remove the chicken from its packaging.
3. Place the chicken onto a pre-heated non-stick tray and roast for approximately 20-25 minutes until heated through, then let it rest for a few minutes before serving.

How can I use Confit Chicken Legs?

Confit chicken legs can be used in a variety of dishes, and famous chefs have created numerous recipes to showcase the tender and tasty meat. Here are some suggestions from renowned chefs:

Thomas Keller’s Chicken Confit Hash:

Renowned chef Thomas Keller serves confit chicken leg meat in a hash. He crisps up the chicken skin and combines it with diced potatoes, caramelised onions, and fresh herbs for a delicious and hearty breakfast or brunch option.

Alain Ducasse’s Chicken Confit Sandwich:

Alain Ducasse, a Michelin-starred chef, uses confit chicken leg meat to make a gourmet sandwich. He serves the shredded chicken on a fresh baguette with Dijon mustard, pickles, and lettuce for a sophisticated take on a classic sandwich.

Daniel Boulud’s Chicken Confit Ravioli:

Chef Daniel Boulud creates ravioli stuffed with confit chicken leg meat. The ravioli are served in a rich chicken broth and garnished with fresh herbs and grated Parmesan cheese, making for an elegant and comforting dish.

Jacques Pépin’s Chicken Confit Tacos:

The legendary chef Jacques Pépin takes a casual approach by using confit chicken in tacos. He shreds the chicken, warms it with a bit of the reserved fat, and serves it in soft tortillas with salsa, avocado, and lime wedges for an easy-to-make meal.

Eric Ripert’s Chicken Confit Salad:

Chef Eric Ripert incorporates confit chicken into a salad. He combines shredded chicken with mixed greens, roasted vegetables, and a vinaigrette dressing, creating a light yet satisfying dish that’s perfect for lunch or dinner.

Daniel Humm’s Chicken Confit with Lentils:

Chef Daniel Humm prepares a dish where confit chicken leg is served alongside braised lentils, root vegetables, and a savoury sauce. It’s a comforting and elegant dish that showcases the tender chicken meat.

Gordon Ramsay’s Chicken Confit and Mushroom Risotto:

Celebrity chef Gordon Ramsay uses confit chicken as a topping for creamy mushroom risotto. The rich and tender chicken pairs beautifully with the earthy flavours of the mushrooms and the creamy risotto.

These are just a few examples of how famous chefs have used confit chicken legs in their creations. You can draw inspiration from their recipes to experiment with your own dishes. Confit chicken is incredibly versatile and can be incorporated into various cuisines and culinary styles to suit your preferences.

Here are some delicious accompaniments and sides that complement confit chicken legs:

Mashed Potatoes: Creamy mashed potatoes are a classic and comforting pairing with confit chicken. The velvety texture of the potatoes contrasts beautifully with the tender chicken.

Sautéed Greens: Lightly sautéed or steamed greens such as spinach, kale, or Swiss chard provide a fresh and slightly bitter contrast to the richness of the chicken.

Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and turnips, as well as seasonal vegetables like asparagus or Brussels sprouts, add depth and texture to the dish.

Grilled or Roasted Corn: Fresh corn on the cob, either grilled or roasted, is a delightful side dish that balances the flavours of the chicken with its natural sweetness.

Risotto: Creamy risotto, whether flavoured with mushrooms, Parmesan cheese, or herbs, pairs wonderfully with confit chicken. The creamy texture complements the tender meat.

Polenta: Soft and creamy polenta makes an excellent base for serving confit chicken. The polenta can be flavoured with herbs, cheese, or even roasted garlic for added complexity.

Coleslaw: A light and tangy coleslaw can provide a refreshing contrast to the richness of the chicken. The crunch of the vegetables and the acidity of the dressing are a great match.

Fruit Chutney: A homemade fruit chutney or compote, such as apple, cranberry, or fig, can provide a sweet and slightly tangy element that pairs well with the chicken. Try some of our Rosebud Preserves chutneys.

Grilled Bread or Baguette: Serving confit chicken with grilled bread or a crusty baguette is an excellent way to soak up any juices and fat from the dish.

Mustard or Aioli: A dollop of Dijon mustard or garlic aioli on the side can add a zesty kick to each bite of confit chicken.

Herb Salad: A simple salad of fresh herbs like parsley, basil, and chives with a light vinaigrette can brighten up the dish and provide a contrast in flavours.

Couscous or Quinoa: Serve confit chicken on a bed of fluffy couscous or quinoa for a nutritious and satisfying meal.

Remember that the specific pairings you choose can depend on your personal preferences and the flavours you want to highlight. Confit chicken legs are a versatile canvas for a wide range of side dishes, so feel free to get creative and experiment with different combinations to create a balanced and delicious meal.