Place chicken and spices in a shallow pan.

Pour duck fat (or any fat) over your chicken. (I say to use a quart but depending on the size of your pan you may need a bit more or less. The important thing here is that the chicken is fully submerged.)

Cover with a lid and bake in a 230-degree-Fahrenheit oven for two hours, or until the chicken is fork-tender.

Once finished, pull chicken out and strain all of the solids and aromatics out. Save fat in container and allow to cool in the fridge.

Slice cherry tomatoes and toss together with the rest of the ingredients.

Combine dried blueberries and wine in a pot and bring to a simmer.

Simmer slowly until berries are fully rehydrated and almost all of the wine has evaporated.

To create a garlic paste, roughly chop the garlic clove, sprinkle over a little kosher salt, and press down the edge of your knife and drag it along the garlic pieces a couple of times. (See the video to follow along.)

Add in your chicken broth or essence from the confit, garlic paste and a sprig of thyme. (The better quality stock you use, the more flavor and better mouthfeel you will get. Try to find a chicken bone broth with lots of natural gelatin.)

Reduce your sauce by half. At this point you should taste and season with salt and pepper if needed.