Stuffed, Braised Chicken Legs with Fennel

Cuisses de Poularde Farcies, Braisées au Fenouil

Preparation info

  • Servings:


    • Difficulty


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 raviolis (the fat pork was replaced by a chunk of white cheese and an egg yolk was added). They were, justifiably, a great hit, served with bubbling brown butter poured over, no cheese.

If the truffle stuffing is retained, it is best to bone and stuff the legs the preceding day to permit the truffle aroma to penetrate the chicken’s flesh.

To Bone the Legs

Cut off the knobs from the drumstick bones, severing the tendons. Using a small, sharply pointed knife, slit the flesh on the skinless surface the length of the thigh bone, forcing the bone free mostly with fingertips, knife tip aiding to sever the tendon attachments at each extremity and to separate it from the drumstick bone. Free the flesh from the upper end of the drumstick bone in the same way and gently pull the bone, holding the leg in the other hand, thumb and curled forefinger pressed against the bone to prevent the flesh’s being torn loose as the bone slips out.