4 sprigs |
thyme |
1 |
bay leaf |
|
garlic |
200g |
rock salt |
4 |
chicken leg quarters |
2kg |
duck fat, available at good butchers and food stores |
6 |
baby carrots, peeled and thickly sliced |
4 |
banana shallots, thickly sliced |
200ml |
extra-virgin olive oil or enough to cover the base of the pan well |
2 sprigs |
thyme |
1 |
bay leaf |
|
garlic, crushed |
1 x 3cm |
kaiserfleisch or good-quality smoked bacon |
300g |
cannellini beans, soaked overnight |
2 litres |
Chicken stock |
4-6 |
good-quality, fragrant truss tomatoes, stalks left on |
160g |
fresh white breadcrumbs |
|
tarragon, stems removed, roughly chopped |
100g |
butter, melted |
|
salt and pepper |