Goat Cheese & Apricot stuffed Chicken Legs wrapped in Bacon

Main Dishes
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Ingredients for 10 portions
  • 1.5 kg Chicken legs, with skin
  • 200 g Lean bacon, sliced
  • For the stuffing
  • 150 g QimiQ Classic, room temperature
  • 350 g Goat cheese
  • 50 g Bread crumbs
  • 3 Egg yolk(s)
  • 150 g Dried apricots, diced
  • 5 g Chives
  • 75 g Pistachios
  • 5 g Salt
  • 2 g Pepper, ground
  • Port wine sauce
  • 500 g QimiQ Sauce Base
  • 1000 g Chicken bones
  • 150 g Carrot(s), diced
  • 200 g Celery, diced
  • 250 g Onion(s), diced
  • 150 g Leek, diced
  • 75 g Shallot(s), diced
  • 25 g Garlic, diced
  • 150 g Tomato paste
  • 400 g Red wine
  • 3 litre(s) Chicken stock
  • 10 g Thyme
  • 8 g Rosemary
  • Salt
  • Pepper
  • 250 ml Port
Method
1.
Debone the chicken legs keeping the skin intact. Cut around the knuckle, trim around the bone and pull the bone out.
2.
Season the chicken legs with the salt and pepper. Set aside and chill.
3.
For the stuffing: whisk the QimiQ Classic smooth. Add the goat cheese, Panko, egg yolks, apricots, chives, pistachio nuts and seasoning and mix well.
4.
Using a straight tip, pipe the filling into the legs, shape them and wrap with the bacon.
5.
Bake at 350°F until the core temperature of 150°F has been reached. Allow the legs to rest for about 5-8 minutes.
6.
For the sauce: roast the bones until brown. Add the vegetables and roast until brown.
7.
Add the tomato paste, red wine, chicken stock, spices and herbs and bring to the boil. Simmer for 2 hours.
8.
Strain the sauce. Add the port and QimiQ Sauce Base and bring briefly to a boil.
9.
Serve the stuffed chicken legs with the port wine sauce.