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Chicken Thigh Confit Po’Boy Recipe

Staff Writer

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. 

Deliver Ingredients


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.

Chicken Thigh Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Chicken Thigh Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Chicken Thigh Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.