Spring Chicken Confit with Asparagus & Waiheke Herbs

Spring Chicken Confit with Asparagus & Waiheke Herbs

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 3, 2019.
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Ingredients

Chicken & Pumpkin

  • 2 confit chicken legs
  • 400g pumpkin wedges

Jus

  • 1 pack red wine jus

Vegetables

  • 1 leek, thinly sliced
  • 1 bunch asparagus, ends removed
  • 150g frozen peas
  • 2 Tbsp water
  • 1/2 jar Waiheke Island herb spread

To Serve

  • Remaining Waiheke Island herb spread
  • 1/2 bunch mint leaves
  • 1/2 bunch basil leaves

Steps

  1. Preheat oven to 220°C. Prep & cook chicken & pumpkin. Remove chicken from pack and place on a lined oven tray (with a lip), along with pumpkin and chicken fat. Discard any jelly-like liquid. Season and roast in oven for about 30 minutes, until chicken and pumpkin are golden. Baste chicken with fat every 10 minutes.
  2. Warm jus. Place red wine jus in a small pot on low heat. Bring to a simmer, remove from heat and set aside, covered. Reheat before serving, if needed.
  3. Prep & cook vegetables. When chicken has about 10 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook leek with a pinch of salt for 1-2 minutes, until soft but not coloured. Add asparagus, peas and water measure. Cook for about 3 minutes, until vegetables are tender. Remove from heat, stir through first measure of Waiheke island herb spread and season.
  4. Serve vegetables and pumpkin topped with chicken, jus and remaining Waiheke herb spread. Sprinkle over mint and basil to finish.

Nutritional Information

Energy 2141 kj
512 kcal
Protein 42.5g
Carbohydrate 24.4g
Fat 42.5g