One-Pot Chicken, Garlic & Tomato Confit (4 Ways)
A French-style low-temperature confit of chicken legs, garlic, and cherry tomatoes cooked submerged in oil/fat, then used for four dishes: crispy seared chicken, confit bruschetta, garlic paste, quick creamy pasta sauce, and infused oil for roast potatoes.
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- •Garlic cloveswhole, peeled
- •Cherry tomatoes
- •Chicken legs
- •Oil or fat of choiceenough to completely submerge contents
- •Aromatics(optional)e.g., herbs (not specified)
- •Bread(optional)for bruschetta serving
- •pinch Salt(optional)to blend with garlic paste to prevent freezing solid
- •Cream(optional)for creamy pasta sauce
- •Pasta(optional)pasta of choice
- •Chili flakes(optional)to serve
- •Basil(optional)to serve
- •Potatoes(optional)for roasting in infused oil
- 1
Add whole peeled garlic cloves, cherry tomatoes, and chicken legs to a pot.
1 min
- 2
Pour in enough oil or fat of choice to completely submerge everything. Add aromatics.
1 min
- 3
Cook in the oven at 120°C for 2 hours.
2h 0m
- 4
Remove the chicken. In a hot pan, sear skin-side down until golden and crisp; the meat should be very tender and fall apart.
5 min
- 5
Option 1 (Bruschetta): Spread the confit garlic and tomatoes onto bread to make confit bruschetta.
2 min
- 6
Option 2 (Garlic paste): Blend the confit garlic into a paste; blend with a pinch of salt to prevent it from freezing solid, then store in the freezer.
3 min
- 7
Option 3 (Creamy pasta): Blend the garlic and tomatoes with a stick blender, add cream, toss through pasta, and serve with chili flakes and basil.
10 min
- 8
Option 4 (Roast potatoes): Strain the remaining oil and use it to roast potatoes at high heat; the oil will be infused with garlic, tomato, herbs, and chicken fat.
30 min
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