Confit chicken legs with potato hash and poached egg

• thyme sprigs↗4

  plus 1 tbsp of gathered thyme leaves

• sea salt↗25g g
• lemon↗zest 1

  zest of 1

• chicken↗2

  thighs

• shallot↗1
• garlic head↗1

  split in half

• tarragon↗1

  sprig

• olive oil↗600ml ml
• potatoes↗400g g

  diced

• streaky bacon↗50g g

  cut into lardons

• leek↗1

  cleaned and sliced

• green chili↗1

  chopped

• spinach↗50g g
• kale↗25g g

  sliced into strips

• flat parsley↗½ small

  handful, kept for serving

• шері↗½ tbsp

  або вермутовий оцет

• яйця↗2

Step-by-step instructions

1. 1

   Mix the thyme leaves with sea salt and lemon zest. Rub this mixture onto the chicken thighs, then refrigerate for 1 hour. Preheat the oven to 140 °C/120 °C with convection/gas 1.

2. 2

   Pat the chicken dry with paper towels. Place it in a small baking dish together with the remaining confit ingredients. Bake in the oven for 2–2½ hours until tender, then remove from the oil and drain on a rack. Save and strain the oil—it’s excellent for roasting vegetables or making more confit. Keep the shallot and garlic.

3. 3

   For the hash, heat 1 tbsp of the infused oil in a heavy skillet. Add the potatoes and cook for about 10 minutes until they begin to soften. Add the bacon and cook, stirring, until crisp. Add the leek, chili, confit shallot and garlic (squeezed from their skins). Cook another 5 minutes until the leek is soft and the potatoes are done. Season, then add spinach, kale and parsley. Stir until the greens wilt. Add a splash of vinegar.

4. 4

   Poach the eggs in almost boiling water for 3 minutes, then drain onto a paper towel. Serve the chicken with the hash, eggs, and a parsley garnish.