Olive Oil U.S. Chicken Confit

Recipe & photo courtesy of Chef Eric Low

Serves 4



2 pcs U.S. Whole Chicken Thighs
Salt and pepper
6 cloves Garlic
2 sprigs Fresh Rosemary or 3g Dried Rosemary
4 pcs Bay leaves
100g Onions, chopped into cubes
500ml Olive oil


50g Sugar
4 tbsp Water
100ml Balsamic vinegar
200g Onions, sliced


1 Tomato, seeded and diced
2 Lebanese or Japanese cucumbers, diced
120g Canned chickpeas, drained
20g Pine nuts, toasted
Salt and pepper
2 tbsp Lemon juice
3 tbsp Extra virgin olive oil


  1. Season the chicken thighs with salt and pepper and place in a braising pan. Add garlic, rosemary, bay leaves and onions. Cover with olive oil. Preheat the oven to 130°C. Cook the chicken thighs in the slow oven for 4 hours.
  2. Combine sugar and water in a saucepan and cook to caramelize. Add the balsamic vinegar and onions. Cook for 10-15 mins till onions are soft and jam-like. May need to add a few tablespoons of water along the way.
  3. Remove chicken thighs from the oil and drain on paper towels. Preheat the oven to 220°C. Place the chicken thighs on a baking tray and into the oven for 10 minutes to crispen the skin.
  4. Place the salad ingredients in a mixing bowl except the lemon juice and olive oil. Season with salt and pepper. Combine the lemon juice and olive oil to make a dressing and drizzle over the salad. Toss up and divide into 4 serving plates.
  5. Place a chicken thigh on each plate and spoon balsamic onions over for serving.