Confit chicken & charred pepper verrine

Name: Confit chicken & charred pepper verrine
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 recipe quantity Crispy Fried Shallots, to serve; 1 red (bell) pepper; 1 green (bell) pepper; 4 confit chicken legs, shredded; 3 tbsp Mayonnaise; 2 cooked corn cobs; 100 g/3½ oz rocket (arugula) leaves; 12 cherry tomatoes, halved

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

My second verrine uses the meltingly tender confit chicken - chicken legs cooked long and slow until they virtually fall apart. If you have some confit in the fridge, you can put this impressive starter together in no time.

Ingredients

1 red (bell) pepper
1 green (bell) pepper
4 confit chicken legs, shredded

Europe
France
Starter

Method

Preheat the grill (broiler) to high or use a gas flame to char the peppers over a naked flame for 3-4 minutes, turning until blistered and completely black. Put in a bowl, cover tightly with cling film (plastic wrap) and leave to one side for 5 minutes. Scrape off the skin with your fingers, then cut the flesh into very thin strips.

Meanwhile, put the shredded chicken in a bowl, mix wit