Name: Jambonette de Volaille
Yield: Serves 4
Cuisine: France
Ingredients: 50 g (2 oz) fresh spinach, stalks removed, blanched and drained; 1 large onion, finely chopped; 225 g (8 oz) button mushrooms, minced or finely chopped; 2 small chicken breasts, skinned; 225 g (8 oz) pig’s caul, soaked in cold water for 24 hours (optional); 2 tablespoons olive oil; 4 chicken legs; 1 egg; Salt and freshly ground white pepper; 25 g (1 oz) unsalted butter; 100 g (4 oz) oyster mushrooms (optional), sliced; A few fresh basil leaves, chopped; 1 garlic clove, crushed; 2 smoked bacon rashers, rinded and finely diced; Tomato and Onion Flavoured Gravy; Braised Butter Beans or Ratatouille

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This is a classic French dish and really is just a stuffed chicken leg. When totally finished, the shape resembles a small ham, which is where the name jambonette comes from. This recipe may look time-consuming, but it is very straightforward and worth every effort. The jambonette eats well with Braised Butter Beans Ratatouille, or Tomato and Onion Flavoured Gravy.<