Product Recipes
- 5 to 6 legs of chicken
- 1 tbsp chopped parsley
Stuffing:
- 1 shallot
- 4 ounce mushrooms
- 2 ounces butter
- 1/8 tsp sea salt
- 1/4 tsp white pepper
- 2 ounces chopped cooked ham
- 2 to 3 tbsp fresh bread crumbs
Mirepoix:
- 2 large carrots
- 2 large onions
- 2 sticks celery
- 1/2 cup red wine
- 1/2 cup chicken stock
- Bone chicken joints.
- Chop onion, mushrooms, and ham finely.
- Toss all stuffing ingredients in melted butter.
- Cook in a saucepan until they are bound together.
- With a bag with large nozzle pipe the filling into the chicken legs and secure the joints with a skewer.
- To make the Mirepoix, dice the vegetables and fry gently in butter and oil until lightly browned.
- Then place them in a casserole.
- Place the chicken legs on top; pour over the wine and stock and cook in a slow oven (325° F. for approximately 1 hour.
- When cooked, strain off the juices.
- Make a roux with 1 1/2 ounces butter and 1 1/2 ounces flour.
- Add juices and cook until thickened. Remove from heat.
- Arrange the mirepoix down the center of the dish.
- Place the chicken joints on top and spoon over the sauce.
- Sprinkle with chopped parsley.
Serve piping hot.
