Chicken Confit with Creamy Tomato Rosemary Lentils and Rosemary Potatoes

One of my favourite pass times is watching food / cookery programs. I watched a Tv series by Rachel Allen called Rachels Dinner Parties. On one of the episodes I saw this dish and was tempted to make it.

Ingredients

• 2 chicken legs, including thighs
• 1 tbsp thyme, leaves only
• 2 bay leaves, broken in half
• 1/2 tsp ground black pepper
• 6 cloves garlic
• 8 black peppercorns
• 500 ml duck fat, or goose fat or oil

Method

1. Place the chicken legs in a bowl and sprinkle over the thyme, one of the bay leaves, a tablespoon of salt and half a teaspoon of ground black pepper. Rub into the meat well, then cover and refrigerate overnight.

2. When you are ready to cook the chicken, preheat the oven to 110C/fan 90C/gas 1/4. Discard any liquid from the bowl and rinse the meat to wash off the salt and pepper. Pat dry with kitchen paper, then place the chicken into a large saucepan.

3. Add the garlic, peppercorns and remaining bay leaf to the pan, then pour over enough duck fat to cover the chicken – add a little olive oil if there is not enough. Cook on a medium heat until bubbling, then remove from the heat.

4. Cook in the oven for about 7 hours, or until the chicken is completely tender and easily comes away from the bone. Allow to cool.

5. Remove the chicken from the fat, then heat one tablespoon of the fat in a frying pan on a medium-high heat. Fry the chicken on each side for 4-5 minutes or until the skin is crisp and golden.

Creamy Tomato Lentils

Ingredients

• 2 tbsp olive oil
• 150 g onions, finely chopped
• 1 clove garlic, finely chopped
• 3 tsp chopped rosemary
• 200 g puy lentils, rinsed
• 1 x 400g canned chopped tomatoes
• 150 ml single cream
• pinch sugar

Method

1. Pour the olive oil into a large saucepan over a medium heat, add the onion and garlic and cook, stirring occasionally, for about 5 minutes. Stir in 1 teaspoon of the chopped rosemary and continue cooking for a further 5 minutes or until the onion is very soft and lightly golden.

2. Add the lentils, tomatoes and 250ml of water, cover with a lid, bring to the boil, then reduce the heat and simmer for about 50 minutes or until the lentils are quite soft.

3. Add the cream and remaining rosemary. Allow the cream to bubble for about 3 minutes, then season to taste with salt, pepper and sugar. Serve while still warm. 

Sauteed Rosemary Potatoes

Ingredients

• 500 g potatoes, diced into 1-2cm pieces
• 50 ml olive oil
• 2 cloves garlic, peeled and crushed or finely grated
• 1 tbsp chopped rosemary

Method

1. Place a saucepan of lightly salted water over a high heat and bring to the boil. Add the potatoes and cook for 2–5 minutes (floury potatoes will cook faster) until they have slightly softened, then drain before tipping onto kitchen paper to dry completely.

2. Place a large frying pan over a high heat, add the olive oil and when hot, add the potatoes and cook, tossing frequently, for 3–4 minutes until they begin to turn light golden. Add the garlic and rosemary and cook for a further 3–5 minutes until the
potatoes are golden and crispy.

3. Season with salt and pepper and serve immediately, or keep warm, uncovered, to prevent softening.