Give us anything “confit” and we’re likely to eat it. Very quickly. And ask for seconds. This Sous Vide Chicken Confit is no exception. A more traditional confit would be prepared using chicken fat and would involve at least a day of seasoning in the refrigerator. But because we like flavorful, healthy, and time-saving recipes, we use extra-virgin olive oil instead of chicken fat, remove the refrigeration step, and cut the time by more than half by using the Anova Sous Vide Precision Cooker. Searing the skin at the end adds much needed textural contrast. That, and crispy chicken skin is just really, really delicious. After eight hours in the sous vide, you’ll be saying “tradition schmadition,” or something like that. NOTE: If you’re not planning to serve the chicken immediately, you can leave the chicken sealed and refrigerate for up to three days. When ready to serve, remove from the bag, pat dry, season, and sear it then.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.