Ingredients
For 10 portions
1.5kg
Chicken legs, with skin
200g
Lean bacon, sliced
For the stuffing
150g
QimiQ Classic, unchilled
350g
Goat cheese
50g
Bread crumbs
3
Egg yolk(s)
150g
Dried apricots, diced
5g
Chives
75g
Pistachios
5g
Salt
2g
Pepper, ground
Port wine sauce
500g
QimiQ Cream Base
1000g
Chicken bones
150g
Carrot(s), diced
200g
Celery, diced
250g
Onion(s), diced
150g
Leek, diced
75g
Shallot(s), diced
25g
Garlic, diced
150g
Tomato paste
400g
Red wine
3litre(s)
Chicken stock
10g
Thyme
8g
Rosemary
Salt
Pepper
250ml
Port
Preparation
- Debone the chicken legs keeping the skin intact. Cut around the knuckle, trim around the bone and pull the bone out.
- Season the chicken legs with the salt and pepper. Set aside and chill.
- For the stuffing: whisk the QimiQ Classic smooth. Add the goat cheese, Panko, egg yolks, apricots, chives, pistachio nuts and seasoning and mix well.
- Using a straight nozzle, pipe the filling into the legs. Shape them back into chicken leg form and wrap with the bacon.
- Bake at 175°C until the core temperature of 65°C has been reached. Allow the legs to rest for about 5-8 minutes.
- For the sauce: roast the bones until brown. Add the vegetables and roast until brown.
- Add the tomato paste, red wine, chicken stock, spices and herbs and bring to the boil. Simmer for 2 hours.
- Strain the sauce. Add the port and the QimiQ Cream Base and bring briefly to the boil.
- Serve the stuffed chicken legs with the port wine sauce.
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