This French classic is savory, elegant, and ready for your candle-lit table for two. A hearty white bean puree studded with chicken sausage sits beneath a crisp-skinned, slow-cooked chicken leg and thigh. To balance out this hearty meal, a crisp, sweet salad of red and white endive and Fuji apple dressed in mustard vinaigrette adds lightness and tang.
All you need is basic kitchen equipment (pots/pans, bowls, a knife, salt, pepper, oil) and around 15 minutes to create this delicious French supper for two.
Munchery sources poultry raised without antibiotics—it’s better for the birds and it’s better for you. We’re excited to feature poultry from Mary’s Chickens in this dish.
Confit Chicken Leg (Chicken leg, kosher salt, chili flakes, rendered duck fat, black pepper.)
Whole Grain Mustard Vinaigrette (Canola oil, olive oil, apple cider vinegar, whole grain mustard, kosher salt, black pepper, thyme.)
Servings Per Container: 2.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.