Chicken With Confit Potatoes & Glazed Carrots

Step 1: Place potatoes in a medium saucepan and add enough oil to just cover the potatoes.

Step 2: Place saucepan over low heat and cook for 45 minutes (do not allow oil to bubble) or until tender and then remove the pan from the heat and cover to keep warm.

Step 3: Meanwhile, place carrot, 1/2 the extra oil, brown sugar and 1/2 cup water in a medium frying pan over medium-high heat and bring to a simmer and then reduce heat to medium and cook, turning once or twice, for 15 minutes or until carrot is just tender and caramelised, and liquid has evaporated.

Step 4: Using a meat mallet or rolling pin, pound chicken until 1.5cm thick and season both sides of the chicken with salt and pepper.

Step 5: Using a small knife, prick the chicken skin all over about 10 times (pricking the skin of the chicken before cooking helps to release the fat, which creates gloriously crisp chicken skin).

Step 6: Place remaining extra oil in a large frying pan and place chicken in pan, skin-side down and top with a heavy saucepan to weigh down the chicken during cooking.

Step 7: Place over medium heat and cook for 10 minutes or until skin is deep golden brown and very crisp; remove the saucepan and turn chicken and then cook for a further 4 minutes or until just cooked through and then transfer to a plated covered loosely with foil to keep warm.

Step 8: Return frying pan to heat and add wine and bring to a simmer and cook, stirring to lift any cooked-on bits from the bottom of the pan, for 2 minutes or until reduced by half.

Step 9: Season with salt and pepper and spoon sauce onto each serving plate (Spooning the sauce onto the base of the plate, rather than pouring it over the chicken, so the chicken skin stays crispy and doesn't turn soggy).

Step 10: Using a slotted spoon, transfer potato to plates and top with carrot and chicken and serve immediately.