Yield > 6
Servings
Ingredients :
3/4 cup Skinned and boned lean
chicken meat
Salt
Freshly ground white pepper
1 pch Freshly grated nutmeg
3/4 cup Whipping cream
4 lrg Chicken legs (including
thigh), boned
Freshly ground black pepper
2 cup Chicken stock (see recipe)
3 tbl Cognac
1/2 cup Sauterne
4 tbl Unsalted butter
Chopped fresh parsley
Method :
• Place the chicken meat in the bowl of a food processor
fitted with a steel blade. Coarsely chop the meat. Season with
salt, white pepper, and nutmeg.
• With the machine running, slowly pour the cream through
the feed tube. The mixture should be smooth and wellblended.
Place in a bowl, cover with plastic wrap and chill.
Sprinkle the chicken leg cavity (from which the bones were
removed) with salt and black pepper. Stuff with the chicken
meat mixture, reconstructing as closely as possible the shape
of the leg and thigh. Wrap each stuffed leg in aluminum foil,
twisting the ends to prevent stuffing from escaping. Preheat
oven to 180. Place the wrapped legs in a 2-quart stainless
steel pot. Add the stock, Cognac and sauterne. Gradually bring
to a boil. Cover, lower heat and simmer 15 minutes. Turn the
wrapped legs over, recover pot and cook another 15 minutes.
The legs should be just covered with liquid. Remove the legs
from the pot and place on a platter.
• Keep warm in preheated oven. Reduce the liquid in the
pot over medium-high heat to 1/4 cup or until syrupy. Remove
from heat and add butter in small pieces, whisking vigorously.
Add more butter only after the previous addition has been
absorbed. Add any juices that have accumulated on the platter
in the oven. Taste the sauce and add more salt and black
pepper if needed. Unwrap the chicken legs and place on a
heated serving platter. Pour the sauce over and sprinkle with
parsley. Serve immediately.
• Note: Uncooked
chicken can be frozen. Cooked chicken can be refrigerated in
foil. To reheat, place in preheated 300 oven 20 minutes.
• WINE: BARSAC
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