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Chicken confit with French beans & herb chicken jus
- 2 tsp coarse sea salt
- pinch dried thyme
- 4 peppercorns
- 4 juniper berries
- 4 chicken legs
- 2 bay leaves , torn in half
- 5 garlic cloves , 3 thinly sliced, 2 finely chopped
- 750ml - 1 litre olive oil
- 2 shallots , finely chopped
- 100ml dry white wine
- 400ml good-quality chicken stock
- small bunch tarragon , finely chopped
- small bunch parsley , finely chopped
- 300g French beans
- 3 plum tomatoes , skinned, seeded and cut into strips
Directions:View on BBC Good Food
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