Ingredients
15 total- 4 romano peppers, halved
- 1 (390g) tin artichokes, drained and halved
- 1 large garlic bulb, cloves separated and peeled
- 2 lemons, 1 sliced, 1 for squeezing
- 300ml extra-virgin olive oil
- 25g oregano
- 2 rosemary sprigs
- 1 tsp sea salt
- ½ tsp chilli flakes
- 1 tsp coriander seeds, crushed
- 1 tbsp fennel seeds, crushed
- 4 chicken legs
- 250g quick-cook polenta
- 70g parmesan, grated
- 25g basil, leaves picked
Method
5 stepsStep 1
Preheat the oven to 150°C/ 130°C fan/gas 2. Line a large roasting tin with baking paper.
Step 2
Toss the peppers, artichokes, garlic and sliced lemon in the tin. Add the oil, oregano, rosemary, sea salt, chilli flakes and coriander and fennel seeds; toss to combine. Cover with a layer of baking paper, then cover the tin tightly with foil. Bake for 1½ hrs, then leave to cool to room temperature. Turn the oven up to 200°C/180°C fan/gas 6.
Step 3
Heat a drizzle of the oil from the tin in a non-stick frying pan. Add the chicken; fry skin-side down for 7 mins or until golden. Put in a clean roasting tin; roast for 30 mins.
Step 4
Meanwhile, cook the polenta as per pack instructions. Stir through 2 tbsp of the confit olive oil and the grated parmesan; season.
Step 5
Discard the herbs and lemon from the confit veg and drain most of the oil (you can store it in a jar and use in dressings or drizzle on bruschetta – or make a double batch of peppers and store in the oil). Serve the chicken with the confit veg and polenta, with a scattering of basil and a squeeze of lemon juice.