Olive oil is often used for confit in Provence, and is much more cost-effective than duck fat. The sweet but sharp salad cuts through the richness of the chicken.
2 tsp salt
2 sprigs of lemon thyme (whole)
4 garlic cloves (2 crushed, 2 skin on and bruised)
4 juniper berries (crushed)
8 black peppercorns (crushed)
1 small orange, zest only
500g chicken drumsticks
1 ltr of Aristeon lemon infused oil
For the salad:
2 tbsp Aristeon orange infused oil
½ garlic clove, finely grated
1 tbsp pomegranate molasses
1 orange, segmented,
2 red endive, leaves separated
50g feta cheese
1. To make the confit, crush the salt with the thyme leaves, crushed garlic, juniper, peppercorns and orange zest. Place the chicken legs in a Ziploc bag, sprinkle with the flavouredsalt mix and leave in the fridge overnight.
2. Preheat the oven to 150C/300F/gas mark 2. Brush the excess salt off the chicken then place in a casserole and cover with the lemon infused olive oil. Add the whole sprigs of lemon thyme and the bruised garlic. Cover then cook for 2 hours, or until the meat falls off the bone.
3. Drain the chicken on a rack. Reserve 1 tbsp of the oil, and heat in a large frying pan. Fry the legs over a medium-high heat until they are brown and crispy (about 2 minutes each side).
4. To make the salad dressing, mix orange infused olive oil, garlic, pomegranate molasses, salt and pepper.
5. Place the rocket on a large plate, top with the endive leaves and the orange slices. Sprinkle with feta cheese and drizzle with the dressing, then serve with the chicken.
Recipe supplied by Aristeon.
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