Confit chicken with crispy baby potatoes and thyme mushrooms
4
Easy
15 minutes
20 minutes
Slow-cooked thyme-and-garlic confit chicken is served with crisp baby potatoes, buttery thyme mushrooms and sweet garden peas for an easy dinner that feels a little more special. A crumble of feta adds creaminess and saltiness to balance the richness, while the potatoes bring plenty of crunch. It’s a generous, comforting meal with very little hands-on prep.
Ingredients
Method
- 1.2 kg Woolworths free-range slow-cooked thyme & garlic confit chicken leg quarters
- 700 g Woolworths baby potatoes
- 2 T Woolworths Mediterranean extra virgin olive oil
- salt and freshly ground black pepper, to taste
- 250 g Woolworths portabellini mushrooms
- 150 g Woolworths baby button mushrooms
- 2 sprigs fresh thyme
- 200 g Woolworths freshly frozen garden peas
- 50 g Woolworths plain South African feta cheese
Method
Ingredients
1. Cook the confit chicken according to package instructions until golden and heated through.
2. Halve the baby potatoes, toss with olive oil, salt, and pepper, and air-fry at 200°C for 20–25 minutes until crisp.
3. While the chicken and potatoes cook, sauté the mushrooms in olive oil with fresh thyme. Season well.
4. Blanche the peas in boiling water for 2 minutes, then drain.
5. Plate the chicken with the crispy potatoes, mushrooms, and peas. Crumble over feta just before serving.
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