By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 22
165 cal · 480 min
Chicken Thighs Confit
Recipe GLPRbd3741817cc015
Succulent bone-in chicken thighs slow-cooked in a blend of olive and canola oils with aromatic herbs, garlic, and bay leaves until the meat is incredibly tender and the skin is golden. A classic Mediterranean preparation that yields fall-apart-tender poultry infused with subtle flavors.
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Ingredients
6 to 8 bone-in, skin-on chicken thighs (about 2.5 to 3 pounds total)
2 tablespoons Kosher salt
1 teaspoon Freshly ground black pepper
3 sprigs Fresh thyme sprigs
2 Bay leaves
4 cloves Garlic cloves, peeled and smashed
½ Yellow onion, thinly sliced
2 cups Extra-virgin olive oil
2 cups Canola oil
Directions
Pat the chicken thighs dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
Arrange the seasoned chicken thighs skin-side up in a large, heavy-bottomed pot or Dutch oven. Scatter the smashed garlic cloves, sliced onion, thyme sprigs, and bay leaves around and over the chicken.
Pour the extra-virgin olive oil and canola oil over the chicken, ensuring the thighs are fully submerged. The oil should cover the chicken by at least 1 inch; add more oil if needed, maintaining a 1:1 ratio of olive to canola oil.
Cover the pot and transfer to a preheated 225°F oven. Cook for 6 to 8 hours, until the chicken meat is extremely tender and pulls away easily from the bone when probed with a fork.
Carefully remove the pot from the oven. Using a slotted spoon, gently transfer the cooked chicken thighs to a serving platter or storage container, being careful not to tear the skin.
Strain the cooking oil through a fine-mesh sieve into a clean bowl, discarding the solids (garlic, onion, herbs, and bay leaves). Allow the oil to cool to room temperature.
Pour the strained oil back over the cooled chicken thighs if storing, or pour a small amount directly over each thigh on a serving plate. The chicken can be served warm immediately, or cooled and stored in the oil for up to 3 weeks in the refrigerator. To reheat, gently warm the chicken and oil together in a 300°F oven for 20 to 30 minutes until heated through to at least 165°F internal temperature.
Comments
This is an honest recipe about a genuinely long process: confit takes 8 hours, and the stated 480 minutes (8 hours) is accurate and transparent about what you're signing up for. All ingredients are readily available at any Charlotte chain—chicken thighs, salt, pepper, herbs, garlic, onion, and oil are standard stock—so there's no special trip required. The cost per serving is excellent; chicken thighs are among the cheapest proteins, and olive and canola oil are the only other real ingredient costs spread across 22 servings. The one real drawback is that this is a passive recipe that requires advance planning and a full day's commitment, making it awkward for weeknight cooking, though the payoff is tender, deeply flavorful chicken that reheats beautifully in its own fat.
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