Chicken-Leg Confit With Potatoes and Escarole

Name: Chicken-Leg Confit With Potatoes and Escarole
Ingredients: 2 chicken legs (thigh and drumstick); Kosher salt, freshly ground pepper; 2 large shallots, unpeeled, quartered; 1 head of garlic, unpeeled, halved crosswise; 8 sprigs thyme, divided; 1 1/2 cups olive oil; 10 ounces fingerling potatoes; 1 small head of escarole, leaves torn into bite-size pieces; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice

Chicken-Leg Confit With Potatoes and Escarole was pinched from <a href="http://www.epicurious.com/recipes/food/views/chicken-leg-confit-with-potatoes-and-escarole-56390118?" target="_blank">www.epicurious.com.</a>

"Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time...."

INGREDIENTS

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2 chicken legs (thigh and drumstick)

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Kosher salt, freshly ground pepper

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2 large shallots, unpeeled, quartered

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1 head of garlic, unpeeled, halved crosswise

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8 sprigs thyme, divided

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1 1/2 cups olive oil

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10 ounces fingerling potatoes

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1 small head of escarole, leaves torn into bite-size pieces

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1 tablespoon finely grated lemon zest

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2 tablespoons fresh lemon juice

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