Stuffed Chicken Legs with Pecan Butter

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Ingredients

U.S. Metric Ingredients
1 oz 30 g Shallots, chopped fine
1 small clove 1 small clove Garlic, chopped fine
¼ oz 7 g Butter
2 oz 60 g Pecans, chopped fine
2 oz 60 g Butter, soft
1 tbsp 15 ml Parsley, chopped
½ oz 15 g Dry bread crumbs, preferably panko (see Note)
to taste to taste Salt
to taste to taste Pepper
6 6 Large chicken legs (drumstick and thigh in one piece)
to taste to taste Salt
to taste to taste Pepper
8 fl oz 240 mL Chicken stock
8 fl oz 240 mL Demi-glace
to taste to taste Salt
to taste to taste Pepper

Method

Procedure

  1. Sweat the shallots and garlic in the butter. Do not let them brown. Cool thoroughly.
  2. Combine the cooled shallot mixture, pecans, soft butter, bread crumbs, salt, and pepper in a bowl. Mix together.
  3. Partially bone the chicken legs as shown in Figure 18.4, removing the thigh bone but leaving in the drumstick bone.
  4. Stuff the legs with the pecan mixture as shown in the illustration.
  5. Arrange the legs, skin side up, in a pan (such as a baking pan or sauté pan) just large enough to hold them. It is not necessary to tie them if baked this way; they should retain their shape and hold the stuffing.
  6. Bake at 400°F (200°C) until their internal temperature reaches 165°F (74°C).
  7. If the chicken needs more color, brown under a salamander or broiler.
  8. Remove the chicken from the pan and keep warm while you prepare the pan juices.
  9. Degrease the pan in which the chicken was cooked. Deglaze with the stock. Reduce by half.
  10. Add the demi-glace. Reduce by one-third. Strain and season to taste.
  11. Plate the chicken legs. If desired, cut them in half and arrange to display the stuffing.
  12. Moisten each portion with about 1 fl oz (30 mL) of the pan juices.

Per serving: Calories, 570; Protein, 47 g; Fat, 40 g (64% cal.); Cholesterol, 185 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 230 mg.

Variations

Chicken breasts can be used instead of legs. Flatten the breasts with a meat mallet, stuff, and roll up starting from a long side.

Many mixtures can be used for stuffing in place of the pecan butter. The following are a few suggestions:

Mushroom duxelles

Mixture of dried fruits, such as prunes and apricots, soaked and simmered until soft, mixed with browned almond slices and sautéed minced shallot.

Lightly steamed mixed vegetables julienne or brunoise, seasoned with fresh herbs and mixed with grated parmesan cheese.

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