CONFIT CHICKEN LEGS WITH POTATO HASH & POACHED EGG
A tasty chicken dish complemented perfectly by pan-fried potato, bacon and kale, then indulgently topped with a runny egg
Provided by Rosie Birkett
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 958 calories, Fat 61 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 2.7 milligram of sodium
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