Chicken Confit with 40 Cloves of Garlic

This recipe draws inspiration from the classic French technique for preserving food by slowly cooking it in fat. A fragrant dry brine of thyme, coriander, and preserved lemon not only seasons the chicken but also draws out moisture, resulting in a firmer, more succulent texture. A long, gentle bath in olive oil transforms the chicken thighs into a dish that is deeply tender and richly flavored. The result is as versatile as it is luxurious: crisp the skin for a golden finish, shred the meat into salads or pastas, or serve it simply with the tender garlic cloves and plenty of crusty bread.

Recipe courtesy of Justin Chapple 

2 tablespoons kosher salt

1 tablespoon minced thyme, plus 12 thyme sprigs

1 tablespoon crushed coriander seeds

1 tablespoon minced preserved lemon rind or finely grated fresh lemon zest

12 (5-ounce) bone-in, skin-on chicken thighs, patted dry

3 ½ to 4 cups extra-virgin olive oil

40 garlic cloves (1 cup)

9 bay leaves

In a small bowl, mix the salt with the minced thyme, coriander, and preserved lemon. Rub the mixture all over the chicken and arrange it skin side up on a large baking sheet. Refrigerate uncovered for 24 hours.

Preheat the oven to 225°F. Scatter one-third of the garlic, thyme sprigs, and bay leaves in the bottom of a Dutch oven. Arrange half the chicken skin side up in the Dutch oven, then scatter one-third of the garlic, thyme sprigs, and bay leaves on top. Add enough oil to submerge the chicken. Arrange the remaining chicken, garlic, thyme sprigs, and bay leaves on top. Gradually add enough oil to cover the chicken, gently pressing it down to ensure the chicken is submerged.

Cover the Dutch oven and transfer to the preheated oven. Cook for 4-6 hours, until the chicken is very tender but not falling off the bone. Remove from the oven and, if not using right away, allow the chicken to cool in the oil. Transfer the chicken and garlic to an airtight container. Gradually strain the oil through a fine sieve until the chicken is fully submerged. The chicken can be refrigerated up to 2 to 4 weeks.

When ready to use, remove the chicken and garlic from the oil; ensure the remaining chicken is fully covered by the oil. You can reheat the chicken and garlic in the oven, sear it in a skillet, or reheat it in the microwave.