À LA FRANÇAISE

COOK AND EAT LIKE THE FRENCH WITH THESE CONTEMPORARY RECIPES FROM REBEKAH PEPPLER

- REBEKAH PEPPLER

CHICKEN CONFIT

Serves 6

1.8kg skin-on, bone-in chicken thighs (6 to 8)

1½ tbsp fine sea salt, plus more as needed

1 tsp freshly ground black pepper, plus more as needed

1 lemon, thinly sliced

4 garlic cloves, smashed, plus

2 garlic heads, unpeeled and halved crosswise

4 fresh thyme sprigs

2 bay leaves

2 large leeks, tough outer layer and dark tops removed, halved, cleaned and cut into 2.5 cm pieces

1.2-1.4ltr extra virgin olive oil

240g green olives, such as Picholine or Lucques

1 Pat the chicken dry with paper towels and season with the salt and pepper. Transfer to a bowl with the lemon slices, garlic cloves, thyme and bay leaves. Cover with a lid or an upside-down dinner plate. Refrigerate overnight.

2 Preheat the oven to 135°C/Gas 1. Place the leeks and garlic head halves in the bottom of a large Dutch oven. Add the chicken, lemon slices and herbs. Pour in the oil (it should cover the chicken completely) and cover the pot with a tight-fitting lid. Cook for 2 hours, then add the olives to the pot and return to the oven for 15 minutes more.