SLOW COOKED CHICKEN CONFIT

Confit is a very fancy word and sounds stuffy and complicated. It can be both of those things, but it also can be neither.

If you’re unsure what it means, it’s simply something that is slow cooked in fat. In the classic duck confit, the duck is cooked in its own fat, but since duck isn’t something you may eat on a weeknight, I decided to make some confit chicken.

This is the perfect kind of recipe for a slow cooker — you’ll add your chicken thighs, cover them with your fat, in this case Ava Jane’s Kitchen Avocado Oil. You’ll then cook the chicken low and slow for about 6 hours. The result is chicken rich and tender like you’ve never had before. It literally falls off the bone.

Once you’re done cooking the chicken, you can serve it on a salad or add it to pasta. Or you can take the step of searing the chicken in more oil to crisp up the skin and enjoy as a meal with some vegetables and maybe mashed potatoes. Or rice or whatever you like.

SLOW COOKED CHICKEN CONFIT

SLOW COOKED CHICKEN CONFIT

Amy Hunter

Servings

2

Prep Time

5 minutes

Cook Time

6 hours

Category

Main Course

Ingredients

  • 4 bone in, skin on chicken thighs
  • 3 cloves garlic smashed
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 8.4 ounces Ava Jane’s Kitchen Avocado Oil 1 bottle
  • Colima Sea Salt and fresh ground pepper

Directions

  1. Season the chicken liberally with salt and pepper.

  2. Put in a slow cooker with the garlic, thyme, rosemary, and bay leaf.
  3. Pour the avocado oil over the chicken. You want to make sure you use enough to fully cover it.
  4. Cover and set the cooker to low. Cook for 4 hours. Continue cooking on high heat for 2 more hours.
  5. When the chicken is done, remove it from the oil. You can shred the chicken at this point and use it or you can sear it.
  6. To sear, heat a heavy skillet over medium high heat.
  7. Sear the chicken skin side down until skin is golden brown — it should crisp up nicely.
Back to blog