Confit Chicken Legs Recipe

Prepare the Chicken

Season the chicken legs with salt and black pepper. Place them in a large, heavy-bottomed pot.

Add Ingredients

Pour in enough olive oil to completely submerge the chicken legs. Add garlic cloves and thyme sprigs.

Cook the Chicken

Heat the pot over low heat and gently simmer for about 2 hours, until the chicken is tender and cooked through.

Cool and Store

Remove the chicken from the oil and let it cool. Store it in the refrigerator in the oil until ready to use.

Mix Ingredients

In a bowl, combine Havarti cheese, cream cheese, chives, salt, and pepper.

Blend Smooth

Mix until smooth and well combined. Set aside for serving.

Cook the Carrots

In a medium pot, boil the carrots in salted water until tender, about 10 minutes.

Glaze the Carrots

Drain the carrots and return them to the pot. Add honey, butter, salt, and pepper. Cook over medium heat, stirring until glazed, about 5 minutes.

Combine Ingredients

In a bowl, whisk together buttermilk, mayonnaise, Dijon mustard, fresh herbs, salt, and pepper until smooth.

Chill and Serve

Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Mix Aioli Ingredients

In a bowl, mix mayonnaise, Calabrian chili paste, minced garlic, lemon juice, and salt until well combined.

Adjust Seasoning

Taste and adjust seasoning with additional salt if needed.

Plate the Dish

On a serving platter, arrange the confit chicken legs, honey glazed carrots, and dollops of cream cheese spread.

Add Garnishes

Top with arugula, peashoots, everything spice, balsamic reduction, Duroc ham slices, and pickle spears.

Serve

Serve immediately and enjoy your Confited Chicken Legs dish!