Confited Chicken Leg with Celery Egg and Potato Mash

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Ingredients

• Chicken legs
• Salt
• Thyme
• Garlic
• Celery egg
• Potatoes
• Oil
• Lettuce
• Parsley
• Butter
• Dry oregano
• Milk
• Pepper

Instructions

1. Marinate chicken legs with salt, thyme, and garlic for 30 minutes.
2. Peel and slice celery egg for chips. Fry in hot oil and season with salt.
3. Cover chicken with oil and cook slowly until soft, removing bones.
4. Prepare celery egg and potato mash: chop celery egg and potatoes, cook until soft, then blend with milk, butter, salt, and pepper.
5. Make lettuce veloute: cook lettuce and parsley with oil, butter, salt, pepper, oregano, and water. Blend until smooth.
6. Blanch celery dices, sear them, and the chicken for color.
7. Plate by layering celery egg and potato mash, chicken leg, lettuce veloute, celery dices, and parsley leaves.
8. Adjust seasoning if needed and serve.

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