Chicken-leg confit with potatoes and escarole from Bon Appétit Magazine, October 2015: The Entertaining Issue (page 83) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 08, 2026

    When this recipe was first published, I remember liking it so much, I made it twice in a week (also a suggested way to reuse some of the oil). Made again (1/2 recipe) using red onion instead of shallot, (more) gold potatoes (cut in wedges) instead of fingerling, lacinato kale instead of escarole, which I sauteed lightly. So easy - just takes time - and delicious. Be generous with s+p on the chicken and lemon on the greens.

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