Give us anything “confit” and we’re likely to eat it. Very quickly. And ask for seconds. This Sous Vide Chicken Confit is no exception.
A more traditional confit would be prepared using chicken fat and would involve at least a day of seasoning in the refrigerator. But because we like flavorful, healthy, and time-saving recipes, we use extra-virgin olive oil instead of chicken fat, remove the refrigeration step, and cut the time by more than half by using the Anova Sous Vide Precision Cooker.
Searing the skin at the end adds much needed textural contrast. That, and crispy chicken skin is just really, really delicious.
After eight hours in the sous vide, you’ll be saying “tradition schmadition,” or something like that.
Read on for a simple recipe for Sous Vide Chicken Confit.
Sous Vide Chicken Confit
For crispy skin, pan sear in olive oil over medium-high heat.
- 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
Set the Anova Sous Vide Precision Cooker to 165°F (74°C). Place all ingredients in a bag, seal, and cook for 8 hours.
Remove the chicken from the bag, pat dry, season with salt and pepper, and brown the skin in a medium-hot non-stick saute pan (with or without oil), about three minutes.
Serve on the bone with a salad or pickled vegetables.
NOTE: If you're not planning to serve the chicken immediately, you can leave the chicken sealed and refrigerate for up to three days. When ready to serve, remove from the bag, pat dry, season, and sear it then.