A French Country Classic... deconstructed! We love crispy chicken skin, so... we cook the chicken leg quarter separately, confit style, so you can crisp up the skin under the broiler before setting it atop our rich red wine sauce, spiked with button and cremini mushrooms, onions, garlic and fresh herbs paired with our Roasted Garlic Smashed Potatoes.
1 Confit Chicken Leg Quarter
1 Red Wine Sauce Pouch
150g Roasted Garlic Smashed Potatoes