French Style Peas & Stuffed Chicken Leg скачать в хорошем качестве

French Style Peas & Stuffed Chicken Leg

Such a wonderfully complete dish, we’re serving this at Constance at the moment it's great to keep these classical dishes going, especially when they’re so delicious and still so relevant. This pea aspect of the dish can be a great base or side for other dishes too, you don’t always have to bone out and fill a chicken leg to use this recipe. French Style Peas 500g frozen peas, defrosted 2 italian white onions, diced – pea size 2 heads gem lettuce, washed and finely cut 50g diced ventreche bacon, rind removed 1ltr white chicken stock 100g frozen silverskin onions, defrosted Finely chopped parsley Beurre manie (equal soft butter and kneaded flour) – versions can be made with ham/duck/chicken fat. - Render smoked bacon in a hot pan, allow the fat to be drawn out slowly turning down the heat. Add the diced onion and season with salt and pepper. Add some butter and allow to cook to soften for around 5/10 minutes. Add the peas and pearl onions and cover with the chicken stock. Bring to a simmer and add the beurre manie and stir in. Cover with a cartouche and bake in a 180c oven for 20/25 minutes. Chicken Mousse/Legs 250g chicken 1 whole egg 15g table salt 750g double cream - 20g chopped tarragon - Blend chicken with egg, add salt and pass through a tamis. beat in chicken mousse over ice until stiff and glossy. Boudin a small amount in clingfilm and poach to test seasoning. Remove legs from chicken and remove thigh and drumstick bones. Pipe in the chicken mousse. Lay out a sheet of tin foil and butter. Season the foil and place the chicken on top. Fold the foil over to encase the leg tightly. Squeeze at both ends. Cook in a medium hot pan on all sides and finish in a 180c oven for 15/20 minutes. Allow to rest. Remove from foil and clingfilm tightly. Allow to rest, carve into even slices and add resting juices to peas. Ladle onto a plate and top with the chicken.