Chef's Recipes

Chicken confit with sauteéd potatoes and endive

Australian Gourmet Traveller recipe for chicken confit with sauteéd potatoes and endive by Matt Moran

By Matt Moran
  • Serves 6
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Chicken confit with sauteéd potatoes and endive
This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.
This is a rustic dinner that tastes superb, which just goes to show that simple ingredients, cooked properly, can be sublime! It pays to prepare the chicken the day before and refrigerate it - that way, all you have to do when you're ready to eat is sauté the chicken in a pan until crisp, then heat it through in the oven. Duck or goose fat can be stored in the refrigerator and used over and over.


  • 12 kipfler potatoes
  • 12 baby leeks, trimmed
  • 30 ml olive oil
  • 180 gm bacon, cut into strips
  • 25 gm baby capers
  • To serve: chervil sprigs
  • 1 head endive, outer leaves discarded and remaining leaves separated
  • 4 tbsp mayonnaise
Confit chicken
  • 6 chicken Marylands
  • 200 gm salt
  • 1 head garlic, peeled and crushed
  • 4 thyme sprigs
  • 2 bay leaves
  • 2 kg duck or goose fat or 2 litres olive oil


  • 1
    For the chicken confit, cut skin around the bone end of each drumstick (see note) and place the chicken in a large bowl. Mix together the salt, garlic, thyme and bay leaves, then rub salt mixture all over the chicken and leave to stand for 1 hour in the fridge.
  • 2
    Preheat oven to 120C. Rinse chicken and pat dry with kitchen paper, then place in a single layer in a roasting tin. Cover with melted duck fat and cook for 3 hours.
  • 3
    Place kipflers in a large saucepan of cold water and bring to the boil. Simmer for 10-15 minutes or until tender, then drain. When cool enough to handle, peel the skins off the potatoes, then slice lengthways. Blanch leeks in boiling salted water for 1-2 minutes, then refresh under cold running water.
  • 4
    Preheat oven to 180C. Place a little olive oil in a large frying pan and cook bacon for 1-2 minutes, then add kipflers and sauté until golden brown. Add confit chicken to pan skin-side down and cook for 5 minutes, or until skin is crisp and golden. Finish in oven for a further 2-3 minutes to heat through.
  • 5
    Divide potatoes among 6 plates, scatter with capers and chervil, then top with endive and leeks. Place small spoonfuls of mayonnaise around each plate, then arrange a piece of crisp confit chicken on top of the potatoes and drizzle with olive oil.


Note If desired, with a cleaver, remove bottom joint of drumstick.
Drink Suggestion: A rich, full-bodied chardonnay from the Hunter Valley or Riverina with flavours of vanilla, peaches and cashews. Drink suggestion by Peter Sullivan

  • Author: Matt Moran