Our Confit Chicken Legs are the perfect partner to roasted vegetables. A simple dinner that is packed with flavour, the chicken is perfectly tender after being slow-cooked by our Somerset Chefs. Great served with the caramelised flavour of roasted vegetables and a little bit of luxury from oozing egg yolks.
Time
1 hour
Serves
2
Difficulty
Easy
Ingredients
• 561g Field & Flower Confit Chicken Legs
• 2 medium potatoes, sliced into rounds
• 2 garlic cloves, sliced
• 1/2 a roasted red pepper from a jar, sliced
• 1/4 red onion, chopped
• 2 tbsp olive oil
• Rocket leaves to serve
• 2 medium eggs
• 1 tsp white wine vinegar
• Seasoning to taste
Instructions
1. Preheat the oven to 180C.
2. Place the sliced potatoes and garlic into a roasting tray, season to taste and drizzle with 2 tbsp olive oil. Mix well to coat everything and then roast for 45 minutes, shaking occasionally. In the last 5 minutes of cooking time, add the chopped red onion and red peppers.
3. Meanwhile, prepare your confit chicken legs according to packet instructions and cook your poached eggs.
4. To cook the eggs, bring a medium saucepan to a gentle simmer. Add 1 tsp of white wine vinegar to the saucepan, then stir the water in a gentle circular motion as you carefully crack the eggs into the water. Leave to gently simmer for 3 minutes for a soft yolk, then remove the eggs from the water using a slotted spoon and dry on a kitchen towel.
5. Serve your cooked chicken together with the roasted vegetables, poached eggs and fresh rocket leaves.
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