Confit chicken legs with potato hash & poached egg

Confit chicken legs with potato hash & poached egg

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(3 ratings)

Prep: 15 mins Cook: 3 hrs plus 1 hr brining

More effort

Serves 2

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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal958
  • fat61g
  • saturates15g
  • carbs40g
  • sugars4g
  • fibre8g
  • protein58g
  • salt2.7g
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    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 fruits…

    • 2 chicken legs



      Chicken's many plus points - its versatility, as well as the ease and speed with which it…

    • 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
      olive oil

      Olive oil

      ol-iv oyl

      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…


    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.

    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.

    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.

    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.

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    Comments, questions and tips

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    12th Mar, 2016
    There's a bit of a formatting mess on step 2 about the oven timing. If you change it to "2-2½ hrs" that should be clearer.
    Georgina Kiely
    15th Mar, 2016
    Many thanks for flagging this with our team, we've altered the text in the method so that it appears in a clearer format. 
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    15th Mar, 2016
    Really tasty chicken, first time I've tried confit and enjoyed it. I think the potato in the hash is unnecessary- next time I will make it without the potato. Also don't think the recipe is written very well- doesn't explain what to do with the shallot, and my chicken was not as crispy as it appears in the photo