Chicken Confit Sous Vide
Slow-cooked chicken legs with garlic, thyme, and olive oil for a tender, flavorful twist on classic French confit—made sous vide for foolproof results.
- Prep Time: 5 mins
- Cook Time: 8 hours
- Total Time: 8 hours 5 mins
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: French
Ingredients
2 chicken legs
¼ cup extra-virgin olive oil (or chicken fat, duck fat, or lard)
4 cloves garlic, crushed
2 dried bay leaves
3 sprigs of fresh thyme
1 tablespoon kosher salt
1 tablespoon whole black peppercorns
2 tablespoons unsalted butter
Instructions
1. Set the sous vide to 165°F (74°C).
2. Place all ingredients in a vacuum-seal or zipper-lock bag.
3. Seal the bag and cook sous vide for 8 hours.
4. Remove chicken, pat dry, and season with extra salt if needed.
5. Heat a non-stick skillet over medium heat.
6. Sear chicken skin side down until crispy (about 3 minutes).
7. Serve immediately with salad or pickled vegetables.
Notes
If not serving right away, store sealed in the fridge for up to 3 days. Reheat sous vide at 140°F before searing.
Nutrition
- Serving Size: 1 leg
- Calories: 450
- Sugar: 0g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg
Find it online: https://sousviderecipe.com/chicken-confit-sous-vide/