Chicken

Chicken

Confit of chicken with a French bean, garlic and caper salad

Confit of chicken with a French bean, garlic and caper salad

Cooking the chicken this way takes a little planning although it is a great item to keep in your fridge as a bit of a stand by. Use duck legs if you fancy a change! If you are able to, cut the legs away from a whole chicken yourself then use the breasts and carcass for another time!

Serves 4

Preparation time 30 minutes

Cooking time 4 hours

Ingredients

4 chicken legs from Wyndham House Poultry

25g good sea salt

12 peppercorns from Spice Mountain

6 bay leaves

4 large sprigs thyme

400g goose or duck fat from Le Marché du Quartier

400g French beans, trimmed

2 teaspoon dijon mustard

1 teaspoon grainy mustard

1 clove garlic, peeled and crushed

2 tablespoons of oil

1 tablespoon lemon juice

2 tablespoons of water

Sea salt and freshly ground pepper

2 shallots, peeled and finely chopped

2 tablespoons of capers

Preparation Method

Place the chicken legs into a tight fitting tub or dish and sprinkle with the salt. Rub it in to the flesh then cover and leave for 24 - 48 hours in the fridge. 

Preheat the oven to 160°C/gas mark 3. Rinse any excess salt from the chicken, pat it dry and place it in an ovenproof dish. Scatter with the peppercorns and tuck the bay and thyme between the legs then spoon over the goose fat. Don't worry if it is still a little solid, it will melt quickly but what it needs to do is cover the chicken.

Cover the dish and place in the oven for 3 hours. At the point when the chicken is cooked and the fat is still liquid you could pack the chicken legs in to a tub or jar, pouring over the fat to cover, then seal and refrigerate for up to 2 weeks.

When you want to eat the chicken, preheat the oven to 220°C/ gas mark . Remove the legs from the fat, wiping off as much as you can. Place on to a baking sheet and roast for 30 minutes until crispy.

Meanwhile boil the beans for around 3 minutes, then drain. In a jar, place the mustards, garlic, oil, lemon juice, water and a good lot of seasoning. Replace the lid and shake vigorously to create a lovely emulsified dressing. Pour over the warm beans and toss together with the shallots and capers.

Serve alongside the chicken legs, making sure you have plenty of new potatoes or crusty French bread to soak up those delicious juices.

 

Sign up to our mailing list
 

OPEN FOR LUNCH

MONDAY-TUESDAY: 10am-5pm

 

FULL MARKET
WEDNESDAY-THURSDAY:
10am-5pm
FRIDAYS:
10am-6pm
SATURDAYS: 8am-5pm

 

Interactive Map

view the map Select this link to show the map
 

Mind Unit - websites, content management and email marketing for the arts