For the confit
4 thyme sprigs, plus 1 tbsp picked thyme leaves
25g sea salt
Zest 1 lemon
2 chicken legs
1 shallot
1 garlic bulb, split in half
1 tarragon sprig
600ml olive oil

For the potato hash
400g potatoes, diced
50g streaky bacon, cut into lardons
1 leek, cleaned and sliced
1 green chilli, chopped
50g spinach
25g kale, shredded
½ small flat-leaf parsley, a handful reserved to serve
½ tbsp sherry or vermouth vinegar
2 eggs

Poach the eggs in barely simmering water for 3 mins, then drain on kitchen paper. Serve the chicken with the hash, eggs and a sprinkling of parsley. Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120Cfan/gas 1.

Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining confit ingredients. Bake in the oven for 2-2 1/2 hrs until tender, then remove from the oil and drain on a wire rack. Reserve and strain the oil – this is great for roasting veg or making more confit. Reserve the shallot and garlic.

To make the hash, heat 1 tbsp of the infused oil in a heavy-bottomed frying pan. Add the potatoes and cook for about 10mins until they start to soften. Add the bacon and cook, stirring, until it’s crisping. Add the leeks, chilli, confit shallot and garlic(squeezed out of its skin). Cook for another 5 mins until the leeks have softened and the potatoes are cooked through. Season, then add the spinach, kale and parsley. Stir until the leaves have wilted. Add a splash of vinegar.