For the confit
- 4 thyme sprigs, plus 1 tbsp picked thyme leaves
- 25g sea salt
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 chicken legs
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 1 shallot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 garlic bulb, split in half
- 1 tarragon sprig
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 600ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the potato hash
- 400g potatoes, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 50g streaky bacon, cut into lardons
- 1 leek, cleaned and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 green chilli, chopped
- 50g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 25g kale, shredded
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- ½ small flat-leaf parsley, a handful reserved to serve
- ½ tbsp sherry or vermouth vinegar
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
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.