Recipe: Poached Chicken Breast, Confit Chicken Leg with Harissa, Black Olives & Parsley Salad

Confit is the ultimate comfort food and this dish is sure to be a big hit at your next dinner party.


Poached Chicken Breasts

2 x no 14 chicken breasts on the bone

100 ml white wine

100 ml dry vermouth

1 small onion, finely sliced

2 bay leaves

2 sprigs thyme

2 med Glad oven bags

50 gm black olives, pitted and chopped

2 eschalots, finely sliced

¼ bunch continental parsley, picked

1 tbsp toasted sesame seeds

Juice of 1 lemon

2 tbsp harissa

Confit Chicken Leg

4 thyme sprigs, plus 1 tbsp picked thyme leaves

25g sea salt

zest 1 lemon

2 chicken legs

1 garlic bulb, split in half

600ml olive oil


Place each chicken breast in an oven bag with half the onion, 50ml each of the white wine and vermouth, 1 bay leaf and 1 sprig thyme. Season with salt and pepper. Tie each bag in a knot, making sure to remove all the air from the bag.

Bring a pot of water to the boil that is large enough to comfortably fit both the chicken breasts, when boiling turn down to a simmer and put the chickens in to cook on low heat for 15 minutes, then turn the heat off and leave in the pot for a further 15 minutes. Take out and rest for a further 20 mins before serving.

For the Confit

Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120C fan/gas.

Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining confit ingredients. Bake in the oven for 2-2 1/2 hrs until tender, then allow to cool then remove from the oil and drain on a wire rack. Reserve and strain the oil – this is great for roasting veg or making more confit.

Allow the confit leg to set in the fridge for at least 1 hr. To serve heat a non stick pan, then place chicken leg in skin side down and cook till the skin turns golden and crispy. Turn the leg over and slightly add a little colour to chicken.

To serve, remove the breast from the carcass, reserve and strain all the juices out of the bag. Bring the chicken juices to a gentle simmer, add in the harissa and black olives. Season to taste with the lemon juice. Slice the chicken breast, cut the crispy leg through the knuckle joint. Place the chicken onto the plate then pour the broth over the breast only, place the leg skin side up beside it. Lay the salad of parsley and shallot dressed with olive oil and lemon juice over the chicken. Sprinkle with sesame seeds.

Recipe and image by Naturally Sauced

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