This rich and indulgent dish combines tender confit chicken legs with crispy potato hash, crispy pancetta, and a soft, poached egg.
It's the perfect meal for a cozy evening, and the combination of flavors will leave you wanting more. Here's how to make this delicious recipe from start to finish.
Ingredients You'll Need
For the confit:
• 4 sprigs of thyme (plus 1 tbsp picked thyme leaves)
• 25g sea salt
• Zest of 1 lemon
• 2 chicken legs
• 1 shallot, halved
• 1 garlic bulb, split in half
• 1 sprig of tarragon
• 600ml olive oil
For the potato hash:
• 400g diced potatoes
• 50g streaky pancetta, cut into lardons
• 1 leek, cleaned and sliced
• 1 green chili, chopped
• 50g spinach
• 25g kale, shredded
• ½ small bunch of flat-leaf parsley (some reserved for serving)
• ½ tbsp sherry or vermouth vinegar
• 2 eggs
Confit-Style Chicken Legs Recipe
Video by Original Recipes by Tasting Table
Instructions for Confit Chicken Legs
1. Prepare the Chicken: Mix the thyme leaves with the salt and lemon zest. Rub the mixture over the chicken legs and chill for 1 hour.
2. Cook the Chicken: Preheat the oven to 140°C (120°C fan/gas 1). Pat the chicken dry, place in a small roasting tin, and add the remaining confit ingredients. Roast for 2 to 2 1/2 hours, until tender. Drain the chicken on a wire rack. Save the oil for future use, as it's perfect for roasting vegetables or making more confit.
Making the Potato Hash
1. Cook the Potatoes: Heat 1 tbsp of the infused oil in a heavy-bottomed frying pan. Add the diced potatoes and cook for about 10 minutes until they start to soften.
2. Add Pancetta and Vegetables: Add the pancetta and cook until it's crispy. Then, add the leek, chili, shallot, and garlic (squeezed from its skin). Cook for another 5 minutes until the leeks soften.
3. Final Touches: Season the hash, then add the spinach, kale, and parsley. Stir until the leaves have wilted, then splash with vinegar for a bit of tang.
Poaching the Eggs
To poach the eggs, bring a pan of water to a simmer. Add the eggs and cook for 3 minutes, then drain on kitchen paper.
Quick Tips for This Recipe
• Make it gluten-free: This recipe is naturally gluten-free, so it's suitable for those with dietary restrictions.
• Freezable: You can freeze leftover confit chicken legs and potato hash for an easy meal later.
