Chicken Confit Sous Vide | Ultimate Flavor Win in 8 Hours

The first time I made chicken confit sous vide, I had no idea it would become a go-to in my home kitchen. I’d grown up in Florida, cooking crispy thighs on the grill and simmering wings in Sunday sauces, but confit? That felt like a restaurant thing—slow-cooked in fat and impossibly tender. Then I read about how sous vide could modernize chicken confit: same juicy tenderness, way less fat, zero babysitting.

So, I gave it a shot. I tossed a couple of chicken legs in a bag with garlic, bay leaves, thyme, and a good glug of olive oil, sealed it up, and let my Anova do the work. Eight hours later, I was pulling buttery-soft chicken from the bag, crisping the skin in a hot skillet, and feeling like a Michelin chef. That first bite—savory, melt-in-your-mouth, infused with herbs and garlic—sealed the deal. This wasn’t just any chicken; it was chicken confit sous vide—a perfect balance of rich and refined.

Now, I keep a batch on hand for salads, sandwiches, or just lazy Sunday dinners. It stores beautifully, and when seared just before serving, it’s pure magic. You don’t need duck fat or French training. Just a sous vide circulator, a bag, and some chicken legs. There’s something about chicken confit sous vide that feels both indulgent and effortless—like you’ve mastered a secret the rest of the world hasn’t caught onto yet.

I’ve even made it a staple in my meal prep. Having chicken confit sous vide ready in the fridge means dinner can be on the table in minutes. Slice it over a warm lentil bowl or layer it into a sandwich with grainy mustard and pickled onions—either way, it’s ridiculously good. It’s also become one of my favorite things to serve guests. It looks impressive, but the real secret is how little hands-on time it takes.

Related recipes like my sous vide duck confit or sous vide garlic chicken follow the same technique—and prove that chicken confit sous vide is anything but a one-hit wonder. In fact, it’s probably the most requested dish when friends come over, which always makes me smile.

Traditional chicken confit involves submerging legs in fat and baking them slowly until tender. It’s rich, flavorful—and messy. Sous vide chicken confit simplifies everything. With precise temperature control and no risk of overcooking, you get the same velvety texture with just a few tablespoons of fat. The bonus? It’s lighter, easier, and honestly more foolproof. Once you try it, you’ll never look back.

Want to serve it with elegance? Pair it with pickled veggies or a rustic lentil salad. Craving comfort? Try it over mashed potatoes or inside a crusty sandwich. This recipe makes you feel like you’ve pulled off a culinary trick—and that’s what makes chicken confit sous vide special.

If you’re skeptical about cooking in fat or wary of traditional confit, this is your gateway recipe. Chicken confit sous vide takes everything great about slow-cooked chicken—flavor, tenderness, richness—and strips away the fuss. Whether you’re cooking for one or feeding a dinner party, this dish has your back.

Print

Chicken Confit Sous Vide Method Explained

Time, Temperature, and the Perfect Texture

When it comes to chicken confit sous vide, the question I hear most is: how long should I cook it? The sweet spot is 8 hours at 165°F (74°C). This temperature renders the connective tissue while keeping the meat incredibly juicy. If you go lower—say, 150°F—you’ll get a silkier texture but less shreddable meat. Higher temps can work, but 165°F is the gold standard for confit-style tenderness and safe cooking.

The beauty of chicken confit sous vide is control. Your chicken won’t dry out or overcook—even if you leave it in an extra hour or two. Thanks to the precision of sous vide cooking, you can walk away knowing your results will be consistent every time. But past 10 hours, the texture starts to go mushy. So while yes, you can sous vide chicken for 3 hours and it’ll be safe to eat, you won’t get that signature fall-apart texture chicken confit sous vide is known for. That deep, rich, shred-with-a-fork tenderness only develops when you commit to the full 8-hour bath at 165°F.

When sealing the bag, use olive oil, duck fat, or chicken fat to surround the meat. It doesn’t need to be fully submerged as with traditional confit—the fat is there for flavor, not immersion. The sous vide method locks in moisture while allowing aromatics to work their magic. In fact, the fat in chicken confit sous vide helps deliver thyme, garlic, and bay leaf essence right into the meat fibers. You get all the intensity of French-style confit without the cleanup or the gallons of rendered fat.

For extra depth, I like to add whole peppercorns and sometimes a sprig of rosemary to the bag. These simple additions take chicken confit sous vide from delicious to unforgettable. And if you’re new to sous vide cooking times, check out my sous vide time and temp guide for a breakdown across meats.

What Goes in the Bag: Ingredients That Matter

Here’s where the magic begins: simple ingredients, cooked slowly with precision. For this version of chicken confit sous vide, I use two whole chicken legs (bone-in, skin-on), kosher salt, cracked black peppercorns, and a mix of herbs and garlic. This isn’t the place to overcomplicate. You can easily swap olive oil for duck fat or lard if you’re feeling traditional, but the results are still stunning with pantry basics.

I’ve tested variations using smoked salt, lemon peel, even juniper berries—all of which gave chicken confit sous vide a different edge. But nothing beats the classic herb-garlic combo for a rich, comforting result. Just seal, cook, and finish in a hot pan for crispy skin and a soul-satisfying bite.

Another great thing? You can scale this recipe easily. Cooking for a crowd? Double the chicken and use a rack to stack bags in your bath. Hosting date night? Keep it to two legs and serve with wine and roasted vegetables. No matter the occasion, chicken confit sous vide fits.

Whether you’re new to sous vide or looking for something that feels gourmet without the stress, chicken confit sous vide nails it. It’s the kind of dish that invites experimentation but shines even in its simplest form. Keep the ingredients honest, the temperature steady, and the timing patient—and you’ll have a dish that wins every single time.

Ingredient	Purpose
Chicken legs (2)	Rich dark meat, ideal for confit texture
Olive oil or duck fat	Fat for slow cooking and flavor infusion
Garlic, thyme, bay leaves	Aromatics for depth and complexity
Kosher salt & black pepper	Seasoning to penetrate the meat

Want to tweak the flavor? Try adding lemon peel or a pinch of smoked paprika. Or keep it classic and let the chicken shine like in this easy sous vide chicken leg recipe.

From Bag to Plate — Finishing and Serving Chicken Confit Sous Vide

The Finishing Touch: Crisp, Golden Skin

Once your chicken confit sous vide is done cooking, don’t skip the final step—it transforms the dish from tender to unforgettable. After removing the legs from the bag, pat them dry thoroughly with paper towels. Moisture is the enemy of crisp skin, and with chicken confit sous vide, that final sear is where magic happens.

To get that perfect, golden finish, heat a non-stick or stainless steel skillet over medium-high heat. You can add a touch of oil—or even better—sear the chicken in its own rendered fat from the sous vide bag. Skin side down, give it 2–3 minutes until you hear the crackle and see that deep, golden crispness form. Flip briefly if you’d like a little browning on the other side. This extra touch elevates the silky tenderness of the meat and delivers a restaurant-quality bite at home.

This isn’t just about looks—it’s texture, flavor, and mouthfeel working together. One of the best things about chicken confit sous vide is how that crispy skin creates contrast against the rich, fall-apart interior. It’s what makes this dish feel so indulgent, even though it’s surprisingly simple to prepare.

Need visual guidance? You can see how I finish crispy sous vide duck confit the same way, and the principle applies perfectly to chicken confit sous vide.

What’s great is how forgiving the searing process is. Even if you leave it a bit long, the interior stays protected thanks to the moisture-locking power of sous vide. Just don’t overcrowd the pan—work in batches if needed.

Want to dress it up? Finish with a sprinkle of flaky salt, a drizzle of infused oil, or serve over lentils and greens. Whether it’s a weeknight dinner or a special occasion, the crisp finish brings out the best of chicken confit sous vide.

I’ve even experimented with finishing it under the broiler for a blistered, oven-roasted style. That works too—but nothing beats the skillet for instant results. For brunch, shred the meat and crisp it into hash. For dinner, serve whole legs with roasted carrots and mustard sauce. The options are endless once you’ve mastered the basics of chicken confit sous vide.

If there’s one rule I follow, it’s this: never skip the sear. That final sizzle is what transforms your chicken confit sous vide from a great recipe into a signature dish your guests will rave about.

How to Serve Chicken Confit Sous Vide

You’ve cooked your chicken confit sous vide to perfection—now what? One of the best things about this dish is its versatility. You can serve it whole, directly on the bone with a side salad or tangy pickled vegetables. Or, for something rustic, shred the meat and serve it over mashed potatoes, polenta, or garlicky lentils.

Hosting brunch? Debone and toss the chicken into a warm grain bowl or layer it into a savory sandwich with Dijon and arugula. The texture holds up beautifully across a variety of dishes.

Planning ahead? Keep the chicken in its sealed bag and refrigerate for up to 3 days. When ready to serve, simply reheat sous vide (or in warm water), pat dry, and sear again. Just like my sous vide meal prep chicken thighs, it’s a great make-ahead protein.

This is slow food without the stress—ready when you are, and always impressive on the plate.

Safe Storage and Smart Sous Vide FAQs

Why Chicken Confit Sous Vide Lasts So Long

One of the traditional appeals of chicken confit is its shelf life. Slow-cooking in fat, sealing, and chilling creates a low-oxygen environment—ideal for storage. With sous vide, the sealed bag creates a similar effect.

After cooking at 165°F for 8 hours, chicken confit is pasteurized. Keep it sealed and store in the fridge for up to 3 days—or freeze it for several weeks. Just like with my sous vide chicken for meal prep, you can reheat and crisp it on demand.

If frozen, reheat sous vide at 140°F for 45 minutes, then finish in a skillet for that golden skin. That’s the beauty of this method: safety, flexibility, and flavor all in one.

Troubleshooting: Can You Sous Vide Chicken Too Long?

It’s nearly impossible to overcook chicken confit sous vide in the traditional sense. The water bath stays constant, and the meat never goes above the target temp. That said, beyond 10 hours, the texture can break down and get stringy or mushy.

The ideal window for chicken confit sous vide is 8 to 10 hours at 165°F. Going past that won’t harm food safety—but it might not be as enjoyable. And no, 3 hours isn’t enough for confit texture. You’ll get cooked chicken, but not that fall-apart result.

As for food safety, sous vide makes it easy. You’re cooking at a temp that kills bacteria while keeping flavor locked in. Just be sure your bag stays sealed and submerged. A rack or weights can help prevent floating.

Still wondering how this compares to traditional confit? Think of it as the same soul, less grease, and way more control. For other safety-conscious recipes, check out my sous vide chicken thighs at 165°F that follow the same principles.

Conclusion

Chicken confit sous vide is the kind of dish that surprises you—in the best way. It transforms everyday chicken into something elegant, deeply flavorful, and practically foolproof. Whether you’re prepping ahead for the week, planning a dinner party, or just looking for a new sous vide favorite, this recipe delivers.

It’s got everything: rich garlic-thyme aroma, crisp golden skin, and juicy, tender meat that stores beautifully. And the best part? You don’t need duck fat or fancy skills. Just a bag, a circulator, and a little patience. Once you try this method, you’ll wonder how you ever made confit any other way.

For more recipes that follow this same effortless, flavor-first style, explore sous vide chicken legs, sous vide duck confit, and sous vide garlic chicken.

Join us on Facebook and Pinterest for even more delicious recipe ideas!

FAQs

How long to sous vide chicken confit?
8 hours at 165°F (74°C) is the ideal time and temperature for tender, shreddable confit texture.

Can you use a sous vide to confit?
Absolutely. Sous vide mimics the slow-fat-cooking of confit with greater precision and less mess.

What temperature to cook chicken confit?
165°F (74°C) provides a juicy interior and safe, fully pasteurized result.

What does chicken confit mean?
“Confit” refers to slow-cooking in fat. Traditionally French, this method preserves and flavors meat.

Can I sous vide chicken for 3 hours?
Yes, but for confit-style tenderness, longer cook times like 8 hours are essential.

Why does chicken confit last so long?
Low-oxygen storage, high cooking temps, and sealing prevent spoilage and extend shelf life.

What happens if I sous vide chicken too long?
The chicken won’t dry out, but over 10 hours may cause the texture to become overly soft or mushy.