John Torode's Confit Chicken with Mash and Green Sauce
Over a year ago
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Ingredients
- 2 cardamom pods
- 12 coriander seeds
- 3 juniper berries
- 1 small bunch thmy, leaves picked
- 1 whole head garlic, halved
- 1 garlice clove , crushed
- 6 chicken leg and thigh joints
- 500g duck or goose fat
- 1 orange, rind
- 1 lemon, rind
- 2 bay leaves
- 1 small bunch rosemary
- 1tsp black peppercorns
- 1 ½ handfuls flat leaf parsley
- 1 ½ handfuls basil
- 3 garlic cloves, peeled and crushed
- 2 boiled eggs
- 1 ½ handfuls fresh white breadcrumbs
- 1tbsp white wine vinegar
- 1tbsp capers, drained
- 75ml olive oil
- 1 pinch salt
Accompaniment
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Description
This is all about soft, moist chicken legs served with buttery mash and a tart but herby rich sauce.
Method
-
1
The day before cooking, put the cardamom and coriander in a dry pan and toast until they are slightly coloured and aromatic.
Remove to a board and crush with the blade of a knife.
Crush the juniper berries as well and mix the spices with the salt, thyme and crushed clove of garlic.
Rub the mixture over the chicken and leave for 24 hours, turning two or three times as they marinate. Next day, heat the oven to 150°C/gas 2. Wipe the chicken with kitchen paper and pat dry but don't wash off the marinade.
Put the chicken in a cast-iron casserole and cover with the goose or duck fat.
Add the halved garlic heads,orange and lemon rinds, bay leaves, rosemary and peppercorns and place in the oven for 10 minutes.
Increase the heat to 180°C/gas 4 for 15 minutes, take it up to 200°C/gas 6 for another 15 minutes, then 230°C/gas 8 for about 10 minutes. Check the fat is bubbling, then start to reduce the heat: 200°C/gas 6 for 15 minutes, 180°C/gas 4 for another 15 minutes, then switch off the oven and leave for another 10 minutes or so, until the meat is almost falling off the bone.
Alternatively, cook the whole lot at 170°C/gas 3 for 1 hour.
Serve with mashed potatoes and salsa verde.
For the Salsa Verde:
Put the parsley, basil and Garlic in a food processor and blend to a paste. Add all the
remaining ingredients and blend for 2 minutes.
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