Chicken Leg Confit with Potatoes and Escarole
Ingredients
- 2 chicken legs (thigh and drumstick)
- Kosher salt, freshly ground pepper
- 2 large shallots, unpeeled, quartered
- 1 head of garlic, unpeeled, halved crosswise
- 8 sprigs thyme, divided
- 1½ cups olive oil
- 10 ounces fingerling potatoes
- 1 small head of escarole, leaves torn into bite-size pieces
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
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