Directions
- 1Place chicken legs, garlic cloves and cherry tomatoes into a deep oven-safe pot.
- 2Add thyme, bay leaves, salt and pepper.
- 3Pour in oil or fat until everything is fully submerged.
- 4Cook in the oven at 120°C for 2 hours until the chicken is extremely tender.
- 5Remove the chicken legs from the oil.
- 6Place skin-side down in a hot pan.
- 7Sear until the skin is golden and crisp.
- 8Rest briefly, then pull apart.
- 9Spread the soft confit garlic and tomatoes onto toasted bread.
- 10Finish with a pinch of salt and olive oil.
- 11Blend confit garlic into a smooth paste.
- 12Add a pinch of salt to prevent it from freezing solid.
- 13Store in the freezer for future cooking.
- 14Add confit garlic and tomatoes to a pan.
- 15Blend with a stick blender until smooth.
- 16Stir in cream and bring to a gentle simmer.
- 17Toss through cooked pasta.
- 18Finish with chilli flakes and fresh basil.
- 19Strain and reserve the confit oil.
- 20Toss potatoes in the infused oil.
- 21Roast at high heat until deeply golden and crisp.
Ingredients
- Chicken legs
- Whole garlic cloves peeled
- Cherry tomatoes
- enough to fully submerge Neutral oil or duck fat
- Fresh thyme
- Bay leaves
- Black pepper
- Salt
- Crusty bread
- Cream
- Pasta (rigatoni or similar)
- Chilli flakes
- Fresh basil
- Potatoes
Equipment
deep oven-safe potovenhot panstick blender
Tips
- Blend confit garlic with a pinch of salt to prevent it from freezing solid.
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