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Confit-ential Information

Slow-Cooked Lemon-Thyme Chicken Thighs with Garlic-Infused Jus

2 hours 15 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

This French-inspired confit dials up the flavor with lemon and thyme while letting the humble chicken thigh reach new heights of tenderness. You'll master slow-cooking in fat and finish with a garlic-packed reduction sauce that turns any weeknight into a Parisian bistro dinner.

Equipment needed
  • Dutch oven (or oven-safe deep pan with lid)

Ingredients

Yield
4

Instructions

  1. 01
    Pat the chicken thighs dry with paper towels. Season on all sides with kosher salt and black pepper. Place on a plate and let sit at room temperature for 30 minutes to dry-brine.
  2. 02
    Preheat your oven to 250°F. Arrange the chicken thighs skin-side up in a snug single layer in a Dutch oven or oven-safe deep pan.
  3. 03
    Tuck the fresh thyme sprigs, lemon zest, and garlic cloves around and underneath the chicken thighs.
  4. 04
    Pour the olive oil over the chicken until mostly submerged.
  5. 05
    Cover with a lid or foil and cook in the oven for 2 hours, until the chicken is fork-tender but not falling apart.
  6. 06
    Carefully transfer the chicken thighs to a plate and tent loosely with foil. Reserve 2 tablespoons of the confit oil and discard the rest, but keep the garlic and thyme.
  7. 07
    Place the Dutch oven with reserved oil, garlic, and thyme over medium heat on the stovetop. Add unsalted butter and cook, stirring, until the butter foams and the garlic is lightly golden, about 2 minutes.
  8. 08
    Pour in the chicken stock and lemon juice, scraping up any brown bits from the bottom. Simmer until reduced by half, about 5 minutes.
  9. 09
    Return the chicken thighs to the pan, skin-side up, and spoon sauce over the top. Simmer uncovered for 3 minutes to rewarm.
  10. 10
    Serve chicken thighs hot, spooning garlic-thyme jus over each piece and garnishing with reserved confit garlic and a few thyme sprigs.

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