Chicken Thigh Confit

Pierce the thicker parts of the chicken with a fork and rub salt thoroughly into both sides.

Place the salted chicken in a sealable bag with rosemary, thyme, bay leaves, black peppercorns, and olive oil.

Submerge the bag in water to expel air for a near-vacuum, seal tightly, and massage the marinade into the chicken.

Place the bag in the rice cooker's inner pot, cover with half cold and half boiling water (about 65°C), set to keep-warm, and leave for 5 hours.

When done, remove the chicken from the bag and pat off herbs and surface moisture with paper towels. Reserve the herbs and oil for the next step.

Wash and trim the potatoes, cut into bite-sized chunks with the skin on, and pat dry.

Heat a little olive oil in a frying pan and saute the potatoes skin-down until browned. Add the reserved herb oil to coat the potatoes and season with salt.

Once the potatoes are nearly done, add the chicken to the pan skin-side down and sear over high heat until crisp. Flip and lightly sear the other side; flambe if desired.

Plate the chicken and potatoes, garnish with reserved herbs and fresh greens, and serve with whole-grain mustard if desired.