Name: Confit chicken legs with potato hash & poached egg
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 2
Cuisine: French
Ingredients: 4 thyme sprigs plus 1 tbsp picked thyme leaves; 25g sea salt; zest 1 lemon; 2 chicken legs; 1 shallot; 1 garlic bulb split in half; 1 tarragon sprig; 600ml olive oil; 400g potatoes diced; 50g streaky bacon cut into lardons; 1 leek cleaned and sliced; 1 green chilli chopped; 50g spinach; 25g kale shredded; ½ small flat-leaf parsley a handful reserved to serve; ½ tbsp sherry or vermouth vinegar; 2 eggs

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Confit chicken legs with potato hash & poached egg

Confit chicken legs with potato hash & poached egg

Rosie Birkett

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Serves 2

More effort

Prep: 15 mins

Cook: 3 hrs

plus 1 hr brining

A star rating of 4.7 out of 5.7 ratingsRate

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A tasty chicken dish complemented perfectly by pan-fried potato, bacon and kale, then indulgently topped with a runny egg

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

For the confit

4 thyme sprigs

plus 1 tbsp picked thyme leaves
25g sea salt
zest 1 lemon
2 chicken

legs
1 shallot
1 garlic bulb

split in half
1 tarragon

sprig
600ml olive oil

For the potato hash

400g potatoes

diced
50g streaky bacon

cut into lardons
1 leek

cleaned and sliced
1 green chilli

chopped
50g spinach
25g kale

shredded
½ small flat-leaf parsley

a handful reserved to serve
½ tbsp sherry

or vermouth vinegar
2 eggs

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Nutrition: per serving

kcal958
fat61g
saturates15g
carbs40g
sugars4g
fibre8g
protein58g
salt2.7g

Method

step 1

Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120C fan/gas 1.
step 2

Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining confit ingredients. Bake in the oven for 2-2 1/2 hrs until tender, then remove from the oil and drain on a wire rack. Reserve and strain the oil – this is great for roasting veg or making more confit. Reserve the shallot and garlic.
step 3

To make the hash, heat 1 tbsp of the infused oil in a heavy-bottomed frying pan. Add the potatoes and cook for about 10 mins until they start to soften. Add the bacon and cook, stirring, until it’s crisping. Add the leeks, chilli, confit shallot and garlic (squeezed out of its skin). Cook for another 5 mins until the leeks have softened and the potatoes are cooked through. Season, then add the spinach, kale and parsley. Stir until the leaves have wilted. Add a splash of vinegar.
step 4

Poach the eggs in barely simmering water for 3 mins, then drain on kitchen paper. Serve the chicken with the hash, eggs and a sprinkling of parsley.

Recipe from Good Food magazine, March 2016

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A star rating of 4.7 out of 5.7 ratings

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