Chicken confit with sauteéd potatoes and endive

AT A GLANCE

  • Serves 6 people

This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.

  • 12 kipfler potatoes
  • 12 baby leeks, trimmed
  • 30 ml olive oil
  • 180 gm bacon, cut into strips
  • 25 gm baby capers
  • To serve: chervil sprigs
  • 1 head endive, outer leaves discarded and remaining leaves separated
  • 4 tbsp mayonnaise
  •  
  • Confit chicken
  • 6 chicken Marylands
  • 200 gm salt
  • 1 head garlic, peeled and crushed
  • 4 thyme sprigs
  • 2 bay leaves
  • 2 kg duck or goose fat or 2 litres olive oil
01   For the chicken confit, cut skin around the bone end of each drumstick (see note) and place the chicken in a large bowl. Mix together the salt, garlic, thyme and bay leaves, then rub salt mixture all over the chicken and leave to stand for 1 hour in the fridge.
02   Preheat oven to 120C. Rinse chicken and pat dry with kitchen paper, then place in a single layer in a roasting tin. Cover with melted duck fat and cook for 3 hours.
03   Place kipflers in a large saucepan of cold water and bring to the boil. Simmer for 10-15 minutes or until tender, then drain. When cool enough to handle, peel the skins off the potatoes, then slice lengthways. Blanch leeks in boiling salted water for 1-2 minutes, then refresh under cold running water.
04   Preheat oven to 180C. Place a little olive oil in a large frying pan and cook bacon for 1-2 minutes, then add kipflers and sauté until golden brown. Add confit chicken to pan skin-side down and cook for 5 minutes, or until skin is crisp and golden. Finish in oven for a further 2-3 minutes to heat through.
05   Divide potatoes among 6 plates, scatter with capers and chervil, then top with endive and leeks. Place small spoonfuls of mayonnaise around each plate, then arrange a piece of crisp confit chicken on top of the potatoes and drizzle with olive oil.
Note If desired, with a cleaver, remove bottom joint of drumstick.

Recipe:

MATT MORAN

Photography:

GEOFF LUNG

Styling:

YAEL GRINHAM

Drinking Suggestion:

A RICH, FULL-BODIED CHARDONNAY FROM THE HUNTER VALLEY OR RIVERINA WITH FLAVOURS OF VANILLA, PEACHES AND CASHEWS. , suggested by PETER SULLIVAN

View Full Site