This is the
most wonderfull stuffed chicken
recipe using plump, boned legs. It's a dish with lovely greek flavours
that always reminds us of happy times eating in little tavernas
overlooking the blue Mediterranean with a bottle of Retsina.
When you cut into it you see the delicious herb filling and because
there are no bones, the whole thing is so easy to eat.
(They can be used for the stock)
Another great Mediterranean
Diet recipe.
Check out David's video below on how to do the boning....it's a lot
easier than you think.
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Stuffed
Chicken Recipe with red wine and pine nuts
Stuffed
Chicken Recipe Ingredients
For
2 people
2
chicken legs, deboned ( See David's video below )
For
the stuffing:
1/2 onion, finely chopped
2 fat cloves of garlic, chopped
Extra virgin olive oil
1 slice stale bread soaked in red wine and
mashed with a fork
2 heaped teaspoons pinenuts
A good shake of cinnamon and nutmeg
1 teaspoon oregano
1/2 teaspoon mint
1 small chilli, crushed
Salt and black pepper to taste
For
the sauce:
1/2 onion sliced thinly
1 clove garlic chopped
Juice of 1 lemon
2 tablespoon honey
1 cup/225ml home made stock, or use a good
quality bought one, or a stock cube dissolved in 1 cup/225ml boiling
water
A handfull of chopped coriander
A little cornflour/cornstarch slaked with some
water to thicken.
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Watch this
guide to deboning a chicken or have the butcher do it for you!
Stuffed
Chicken Recipe Method
First take your chicken legs, place on a
chopping board, and flatten them out slightly with a meat hammer, until
they are of even thickness.
Then make your stuffing by frying the onion in
a little olive oil over a gentle heat until soft and golden.
Add the garlic and cook for a further 2 minutes.
Pile in the soaked bread, the pinenuts, spices,
herbs, the chilli, and mix
well for 2 minutes.
Put to one side to cool
Take the flattened chicken legs and pile half
of the cooled stuffing on to each. Then draw the two sides together
over the stuffing so that they overlap slightly and seal the join by
threading through both sides with a wooden toothpick. If you find that
you have too much stuffing (depending on the size of the leg) form the
leftover mix into balls.
Turn the legs over so that the seal is on the
bottom and place in a roasting tin that has been greased
with a tablespoon of olive oil and season the skin with a little salt
and ground black pepper. Put in the stuffing balls if you have any.
Place onto the middle shelf of a pre heated
oven at 180ºc/350ºf or 160ºc/325ºf in a fan oven.
Roast for an hour until golden brown.
While the legs are roasting make the sauce.
Fry the onion over medium heat until soft and
golden.
Add the garlic, reduce the heat slightly and
cook for a further 2 minutes.
Add the lemon juice, honey and stock and allow
to simmer for about 8 minutes.
Thicken to the required consistency with a
little of the slaked cornflour/cornstarch mixture. Keep warm.
Take the chicken out of the oven when cooked
and remove the legs from the roasting tin and keep warm.
Pour off any excess fat from the tin and scrape
any meat juices into the sauce, stirring well. Then add the coriander.
Reheat.
Serve the chicken legs on warmed plates with
the sauce poured over, garnished with the stuffing balls (if any) and
vegetables of your choice.
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.
This is the
most wonderfull stuffed chicken
recipe using plump, boned legs. It's a dish with lovely greek flavours
that always reminds us of happy times eating in little tavernas
overlooking the blue Mediterranean with a bottle of Retsina.
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.