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Confit-Style Chicken Thighs with Garlic Mustard Greens and Almond-Parsley Gremolata

4 servings · 4.1 g net carbs

4.1g Net carbs 147.5g Fat 41.7g Protein 1516.1 kcal

4.1g Net carbs · 147.5g Fat · 41.7g Protein · 1516.1 kcal

Confit-Style Chicken Thighs with Garlic Mustard Greens and Almond-Parsley Gremolata

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 25 min  ·  cook 2 hr 30 min  ·  total 2 hr 55 min  ·  difficulty hard

Slow-roasted (confit-style) chicken thighs are cooked submerged in tallow with garlic and salt until the meat becomes fork-tender. The thighs are finished skin-side down in a hot skillet to crisp the exterior, and the pan juices flavor a quick sauté of mustard greens and lemon. A chopped gremolata of parsley, toasted almonds and lemon zest adds bright, nutty contrast to the rich meat. The slow roast renders enough fat that the skin releases easily and the finished plate combines a succulent, crispy thigh with vibrant greens and crunchy gremolata.

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Ingredients

  • chicken thighsChicken, Thigh, boneless, skinless, raw
    800 g
  • tallowFat, Beef tallow
    500 g
  • garlicGarlic, Raw
    20 g
  • saltSalt, Table
    10 g
  • black pepperSpices, Pepper, black
    2 g
  • mustard greensMustard greens, Raw
    400 g
  • olive oil
    15 ml
  • lemonLemon, Raw
    30 g
  • parsley
    20 g
  • almondsAlmonds, Unsalted
    20 g

Equipment

  • ovenproof pot
  • 12-inch skillet
  • wire rack

Method

  1. Preheat the oven to 150°C (302°F).
  2. Season the chicken thighs evenly with salt and black pepper and scatter the garlic around them in an ovenproof pot.
  3. Pour enough tallow into the pot to come up around the thighs so the pieces are mostly submerged, cover the pot, and transfer to the oven. Roast at 150°C (302°F) until the meat is fork-tender, about 2 hours 30 minutes.
  4. Carefully remove the pot from the oven and lift the thighs from the fat onto a wire rack set over a tray; reserve the fat for other uses. Let the thighs cool slightly so they can be handled.
  5. Heat a 12-inch skillet until hot and sear the thighs skin-side down until the skin is deeply browned and crisp; turn briefly to warm the underside. Transfer thighs to plates and tent if needed.
  6. While the thighs roast or after searing, warm the olive oil in a skillet, add some of the garlic, then add the mustard greens and sauté until wilted and tender; finish with a squeeze of lemon and adjust seasoning with salt and black pepper.
  7. Toast the almonds in a dry skillet until fragrant and golden, then chop finely. Chop the parsley and grate the lemon zest from the lemon, then combine parsley, chopped almonds and lemon zest to make the gremolata.
  8. Serve each crispy thigh alongside a portion of mustard greens and spoon the almond-parsley gremolata over the meat for a bright, crunchy finish.
Preheat the oven to 150°C (302°F).

Tips

Pro tip

  • If tallow is unavailable, lard is a suitable substitute with a slightly different flavour profile.
  • Toast the almonds until just golden for maximum aroma before chopping for the gremolata.
  • Pat chicken skin thoroughly dry before searing to achieve the best crisping; work in batches if the skillet is crowded.

Frequently asked questions

Can I use lard instead of tallow for the confit?
Yes. Lard will produce a similar confit texture and protect the meat during the slow roast, though its flavour is marginally different; use the same technique and cooking time when swapping these fats.
Why didn't the chicken thighs become tender after the slow roast?
They need more low-temperature time; return the sealed pot to the oven and continue cooking until the meat is fork-tender. Also ensure the thighs stayed submerged in fat during the slow roast so heat and moisture penetrate evenly.
Why won't the skin crisp when I finish the thighs in the skillet?
Excess surface moisture prevents browning; pat the skin dry and remove accumulated loose fat before searing. Heat the skillet well and press the thighs skin-side down until the skin renders and crisps; avoid overcrowding the pan so each piece has direct contact with the skillet.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.1g Net carbs 2% 76% 22%
Net carbs Fat Protein
4.1 gNet carbs
41.7 gProtein
147.5 gFat
4.4 gFiber
1516.1Calories

Electrolytes

Na1118 mgSodium
K1027 mgPotassium
Mg94 mgMagnesium

Minerals

Calcium
160 mg
Iron
3.54 mg
Magnesium
94 mg
Phosphorus
450 mg
Potassium
1027 mg
Zinc
3.23 mg
Copper
0.336 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

453.9 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.