Sort ingredients
leahhuggins
QR Code
Listen
Pdf
Place chicken legs, garlic cloves and cherry tomatoes into a deep oven-safe pot
Add thyme, bay leaves, salt and pepper
Pour in oil or fat until everything is fully submerged
Cook in the oven at 248°F (120°C) for 2 hours until the chicken is extremely tender
Remove the chicken legs from the oil and place skin-side down in a hot pan
Sear until the skin is golden and crisp, then rest briefly and pull apart
Spread the soft confit garlic and tomatoes onto toasted bread and finish with salt and olive oil for bruschetta
Blend confit garlic into a smooth paste, add a pinch of salt and store in the freezer
Add confit garlic and tomatoes to a pan and blend with a stick blender until smooth
Stir in cream and bring to a gentle simmer, then toss through cooked pasta and finish with chilli flakes and fresh basil
Strain and reserve the confit oil, toss potatoes in the infused oil and roast at high heat until deeply golden and crisp