How To Make Confit Chicken Legs with Potato Hash & Poached Egg
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken legs
- 4 cups duck fat or olive oil
- 4 large potatoes, peeled and diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp dried thyme
- Salt and pepper, to taste
- 4 eggs
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 325°F (160°C).
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Place the chicken legs in a baking dish and cover with duck fat or olive oil. Season with salt and pepper.
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Cover the baking dish with foil and bake for 2 hours, until the chicken is tender and cooked through.
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While the chicken is cooking, heat a large skillet over medium heat. Add the diced potatoes and cook until golden brown and crispy, about 10-12 minutes. Remove from the skillet and set aside.
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In the same skillet, add the diced onion and minced garlic. Cook until softened, about 5 minutes.
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Add the cooked potatoes back to the skillet and sprinkle with dried thyme. Season with salt and pepper. Cook for another 5 minutes, until heated through.
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In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3 minutes, until the whites are set but the yolk is still runny. Remove with a slotted spoon and drain on a paper towel.
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To serve, divide the potato hash onto four plates. Top each plate with a confit chicken leg and a poached egg. Garnish with fresh parsley.
Nutrition
- Calories : 620kcal
- Total Fat : 39g
- Saturated Fat : 12g
- Cholesterol : 442mg
- Sodium : 485mg
- Total Carbohydrates : 35g
- Dietary Fiber : 5g
- Sugar : 2g
- Protein : 35g
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