windy meadows confit chicken thighs, roasted chicken jus

Preheat your oven to 300°F (150°C). Season the chicken thighs with salt, black pepper, minced garlic, and fresh thyme. Heat olive oil in a large oven-proof skillet over medium heat, and sear the chicken thighs until golden brown on both sides, about 5 minutes per side.

Prepare the Chicken

Once browned, add the chicken stock to the skillet, cover it with a lid, and transfer it to the preheated oven. Cook for about 1.5 to 2 hours, until the chicken is tender and easily falls off the bone.

Confit the Chicken

While the chicken is cooking, prepare the fries. Toss the cut potatoes in a bowl with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 425°F (220°C) for about 25-30 minutes, flipping halfway through, until golden and crispy.

Prepare the Fries

Once the chicken is done, remove it from the skillet and set aside. Strain the remaining juices in the skillet into a saucepan and bring to a simmer over medium heat. Whisk in butter until melted and combined to create a rich chicken jus.

Make the Jus

Plate the confit chicken thighs with a generous serving of crispy fries. Drizzle the roasted chicken jus over the chicken and garnish with fresh parsley.

poulet frites

Recipe information

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