Confit chicken legs with garlic and thyme recipe
A delicious recipe for tender and juicy chicken legs. The chicken slowly simmers in olive oil, with garlic and thyme, and then is flash roasted in a high heat oven to create a delicately crispy skin.
See method- Serves 4
- 30 mins to prepare, plus 12 hrs marinating time and 6 hrs to cook
- 731 calories / serving
Ingredients
- 4 chicken legs
- 2 tbsp salt
- 6 garlic cloves, crushed
- 2 bay leaves
- ½ tsp ground black pepper
- 1 tsp fennel seeds
- 5 sprigs thyme
- 750ml – 1000ml olive oil
- potatoes, to serve
- vegetables, to serve
Each serving contains
- Energy
- 3025kJ 731.0kcal
- Fat
- 64g
- Saturates
- 13g
- Salt
- 1.4g
- Sugars
- 0g
of the Reference intake
Carbohydrate 1.2gProtein 37.2gFibre 0.9g
Method
- Cover the chicken legs with the salt, garlic, peppercorns, bay leaves, pepper, fennel seeds and thyme. Massage into the chicken legs so they are well covered. Then put the meat in a large, sealable food bag. Leave to marinate in the fridge for 12 hours.
- Preheat oven to gas 1/2, 130°C, fan 110°C. Take the chicken out of the marinade and wipe off as much of it as possible. Place the chicken in a tight fitting, deep baking tray. Cover completely with the olive oil and cover with foil. Bake in the oven for 6 hours.
- Once cooked, lift the chicken out of the oil and shake off any excess. Fry or grill the chicken pieces until golden and the skin is crisp. Serve with potatoes and vegetables.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
