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.

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