Confit chicken legs with chorizo bean stew and roasted garlic

Name: Confit chicken legs with chorizo bean stew and roasted garlic
Yield: Serves 4
Ingredients: 5 each rosemary and thyme sprigs; 8 sage leaves; 5 tbsp olive oil; 1 tbsp vegetable oil; 100 g chorizo sausage, cut into 5mm dice; sea salt; 100 ml chicken stock; 1 tbsp salt; 1.5-2 litres vegetable oil; 220 g tinned butter beans, drained; 3 thyme sprigs, leaves picked; 100 ml double cream; ½ head garlic, peeled and finely chopped; 30 g butter, for cooking; 4 chicken legs, about 220g each; 8 thyme sprigs; 1 head of garlic; 2 tsp ground black pepper; 2 tbsp salt; 1 head of garlic, peeled and roughly chopped; 4 rosemary sprigs, leaves picked and chopped; 10 sage leaves, roughly chopped; 8 thyme sprigs, leaves picked and chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

CHICKEN LEGS ARE OFTEN OVERLOOKED IN FAVOUR OF BREASTS, BUT COOKED IN THIS WAY, THE DARK LEG MEAT IS RICH AND TASTY. YOU CAN LEAVE OUT THE BEAN STEW AND JUST SERVE THE CONFIT LEGS WITH A LEAFY SALAD IF YOU LIKE.

Ingredients

4 chicken legs, about 220g each
30 g butter, for cooking

Stew
Main course
Gluten-free

Method

Wash the chicken legs, pat dry with kitchen paper and place in a deep dish. In a bowl, mix together the ingredients for the dry brine. Rub over the legs, making sure they are coated all over. Cover with cling film and chill overnight.
The next day, preheat the oven to 90°C/Gas ¼