4 bone-in, skin-on chicken thighs
3 tablespoons kosher salt
3 sprigs fresh rosemary
4 cloves garlic, peeled and smashed
2 bay leaves
8 cups vegetable oil
3 cups baby arugula
1/2 cup halved grape tomatoes
1/2 cup sliced English cucumber
1/4 cup crumbled feta cheese
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
To make the chicken confit: In a large bowl, coat the chicken with the salt and lightly cover with plastic wrap. Refrigerate for 8 to 12 hours.
Rinse off the salt and pat dry with paper towels.
Heat the oven to 250 degrees.
Place chicken skin side-up in a large Dutch oven or large, deep cast iron skillet. Add the rosemary, garlic and bay leaves, then cover the chicken with the oil. The oil should reach between 1/2 inch and 1 inch over the top of the chicken; add more if necessary. Cover the pot with aluminum foil and transfer to the oven. Bake until the meat just pulls away from the bone, about 2 hours.
To make the salad: In a large bowl, toss together the arugula, tomatoes, cucumber and feta. Add the olive oil and lemon juice and toss to coat.
Divide salad between two plates. While the chicken is still warm, use a fork to shred the meat into large pieces, discarding the skin and bones. Top each salad with warm chicken and serve immediately.