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Chicken Thigh Confit Po’Boy Recipe


Chicken Confit Po'Boy

At Café Adelaide and the Swizzle Stick Bar, Chef Chris Lusk stuffs a French baguette with a roast chicken thigh confit, tomatoes, and pickles to create his interpretation of this classic Louisiana-style sub sandwich. 


For the confit:

  • 6 boneless skinless chicken thighs
  • 3 teaspoons salt
  • 2 strips bacon
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 4 cloves garlic
  • ¼ pound butter
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 cups canola oil

For the aioli:

  • 1 egg
  • 2 ounces cider vinegar
  • 1 clove garlic, minced
  • 1 ounce agave nectar
  • 2 cups canola oil
  • Salt, to taste

For the sandwich:

  • 1 stalk celery, finely diced
  • 1 red onion, finely diced
  • Salt and freshly ground pepper, to taste
  • 1 loaf French bread, cut into 4 pieces
  • 12 pickle slices
  • 2 tomatoes, sliced


For the confit:

Preheat oven to 200 degrees.

Season chicken thighs with salt and place them in the refrigerator for 30 minutes. 

In a roasting pan, combine the chicken, bacon, onion, carrot, celery, garlic, butter, bay leaves, thyme, and cover with the oil. Place in the oven and cook covered with foil for 4 hours. Remove from oven and allow the mixture to cool in the refrigerator overnight, still immersed in the oil mixture.

For the aioli:

Combine the egg, vinegar, garlic, and agave in a food processor. Turn the food processor on low speed and slowly drizzle oil into egg mixture until emulsified. Season aioli with salt to taste.

For the sandwich:

Remove the chicken from the oil the next day and dice into small cubes. Combine with 1-1 ½ cups aioli, celery, and red onion. Season the mixture with salt and pepper, to taste. Spread the mixture on warm French bread with pickles and tomatoes.