POULET FRITES recipe served on a plate, by Pekin the Chef
Jul 27 2026
Restaurants›Gemma›Poulet Frites Recipe

Poulet Frites Recipe

Inspired by Gemma
Time2h 30m
Serves4

windy meadows confit chicken thighs, roasted chicken jus

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Chicken

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.

2

Confit 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.

3

Prepare the Fries

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.

4

Make the Jus

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.

5

Serve

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.