Ingredients

• 4 chicken legs
• 4 sprigs fresh thyme
• small handful fresh oregano leaves
• pinch green cardamom seeds
• 1 fat garlic clove
• roughly chopped
• 15g/½oz sea salt flakes
• pinch coarsely ground black pepper
• 800g/1lb 12oz goose fat
• 150ml/5fl oz dry white wine
• 400ml/14fl oz chicken stock
• 100g/3½oz butter
• cut into cubes
• 2 tsp Worcestershire sauce
• 2 handfuls baby spinach
• to serve
• 100g/3½oz butter
• to serve
• 1kg/2lb 4oz potatoes
• cut into matchsticks
• 125g/4½oz anchovy fillets
• drained
• 1 onion
• thinly sliced
• 75g/2¾oz unsalted butter
• cut into small pieces
• 500ml/18fl oz double cream
• 50g/1¾oz fresh white breadcrumbs
• 200g/7oz mixed red and green chillies
• 100ml/3½oz white wine vinegar
• 100g/3½oz caster sugar
• 2 sprigs fresh thyme
• 4 large potatoes
• cut or spiralized into thin fries
• vegetable oil
• for deep frying

Directions

• Put the chicken legs in a dish suitable for marinating
• then sprinkle over the thyme
• oregano
• cardamom
• garlic
• salt and pepper. Cover and leave in the fridge for at least ‪10 hours‬.‬
• Preheat the oven to 110C/90C Fan/Gas ¼. Remove the legs from the cure
• wash off the salt and pick off any whole spices. Pat them dry using kitchen paper
• then transfer them to a roasting tin. Heat the goose fat in saucepan or microwave until melted
• then pour it over the chicken legs. Cover with foil and roast for 4 hours
• or until tender.
• Remove the tray from the oven and increase the temperature to 230C/210C Fan/Gas 8. Remove the chicken legs from the fat
• brushing off any excess. Put them in a clean roasting tin and roast for 35–40 minutes
• or until golden all over. Remove from the oven and decrease the temperature to 200C/180C Fan/Gas 6.
• Remove the chicke from the tray and set aside to rest. Place the tin over a medium heat and deglaze with the wine
• then pour in the stock. Cook until the liquid has reduced by half
• then add the butter and Worcestershire sauce.
• To make the Jansson’s temptation
• layer the potatoes
• anchovies
• onion and butter in a shallow ovenproof dish and pour over the cream. Scatter over the breadcrumbs and bake for 50–60 minutes.
• To make the pickled chillies
• put all the ingredients in a medium saucepan with 200ml/7fl oz water and bring to the boil. Turn off the heat and leave to cool. Drain well.
• To make the straw fries
• preheat a deep-fat fryer to 180C and deep-fry the potatoes until crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Leave to drain on kitchen paper.
• To serve
• heat a large sauté pan and melt the butter. Add the spinach and cook until wilted.
• Serve the chicken with a spoonful of Jansson’s temptation
• the spinach and some pickled chillies. Pour the hot gravy over the chicken and garnish with the straw fries.