Name: Stuffed, Braised Chicken Legs with Fennel (Cuisses de Poularde Farcies, Braisées au Fenouil)
Yield: Servings: 4
Cuisine: French
Ingredients: ⅓ cup (3 ounces; 6 tablespoons) butter (in all); 2 pounds bulb fennel, prepared and parboiled as in preceding recipe; Veal or chicken stock (2 to 3 cups—to cover); 1 tablespoon Cognac; 1 mounded tablespoon grated or finely chopped fresh pork fatback; 4 boned chicken legs; Stock (1 or 2 tablespoons to moisten); Salt, pepper; 1 pinch each crumbled dried thyme and oregano; 3 ounces truffle pieces and peelings; ½ small garlic clove

Preparation info

Servings:
4

Difficulty
Medium

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Substitute any stuffing you like if the truffle peels are not easily come by—one of those suggested for the split, stuffed, and baked chicken or simply a fabrication of breadcrumbs, egg, herbs, dried or fresh, precooked onion or raw garlic purée . . . Stuffed legs may, of course, be treated like any of the stews as long as the elements in the stuffing marry with those in the sauce.

A mixture similar to the truffle stuffing was recently fabricated in one of my classes to stuff raviol