Easy homemade Chicken Confit recipe

Dry cure your chicken leg with salt, sugar and pepper and leave it in the refrigerator for 6 hours. Then, wash off the excess seasoning and pat dry.

Add the chicken to an oven-proof pot.

Halve the onions and crush the garlic and add them to the pot. Add in lemon peel, bruised chilli and bay leaves. Also, add cooking oil until everything is submerged.

On medium heat, cook the chicken or bake at 110 ºC. This would take between 1.5 to 2.5 hours.

Peel and cut your potato in medallions and add it to the pot.

Cut the plums into wedges. Add sugar in a saucepan until it covers the base of the pan. Gently heat the sugar until it bubbles, then add the plums. Constantly stir and swirl. About halfway through, turn off your stove and let the plums cook in the residual heat.

Remove the cooked chicken and potatoes from the oil and rest on a paper towel to soak the excess oil.

Place chicken skin side down onto the oiled pan and sear. Add the potatoes and other ingredients to the sear. Flip when golden brown on the underside.

Once the skin is nicely crisp, serve the chicken with plum caramel. Enjoy!