Stuffed chicken legs with basil puree, paprika vegetables and port wine sauce

Name: Stuffed chicken legs with basil puree, paprika vegetables and port wine sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Basil; 2 TABLESPOONS Pine nuts; 25 g Parmesan cheese; 1 Garlic clove; 75-100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Pistachio kernels; 10 g Butter or margarine; 2 TABLESPOONS Breadcrumbs; 2 red peppers; 2 Shallots; 4 Chicken legs (approx. 350 g each); 175 g Pancetta; 800 g Potatoes; 2 TABLESPOONS Oil; 2 TABLESPOONS Sherry; 100 ml Port wine; 250 ml Beef stock; 175 ml Milk; 7-10 Tbsp grated nutmeg; 1-2 TEASPOONS dark sauce thickener; 7-10 Tbsp Sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Basil
2 TABLESPOONS Pine nuts
25 g Parmesan cheese
1 Garlic clove
75-100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Pistachio kernels
10 g Butter or margarine
2 TABLESPOONS Breadcrumbs
2 red peppers
2 Shallots
4 Chicken legs (approx. 350 g each)
175 g Pancetta
800 g Potatoes
2 TABLESPOONS Oil
2 TABLESPOONS Sherry
100 ml Port wine
250 ml Beef stock
175 ml Milk
7-10 Tbsp grated nutmeg
1-2 TEASPOONS dark sauce thickener
7-10 Tbsp Sugar
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Wash the basil, shake dry and pluck the leaves. Roast the pine nuts in a pan without fat, take them out. Grate the parmesan. Peel garlic and chop coarsely. Puree the basil, garlic, pine nuts, Parmesan and olive oil in a tall vessel to a thick pesto.
2
Season to taste with salt and pepper, put aside.
3
Grind the pistachios very finely in the universal chopper and place in a bowl. Add fat and breadcrumbs, season with salt and pepper. Halve, clean, wash and cut the peppers into pieces.
4
Peel and finely dice the shallots.
5
Wash chicken legs and pat dry. Remove bones. Cut off the inner fillet. Place the pancetta in a slightly overlapping rectangular shape (approx. 12 x 20 cm) on a larger piece of cling film. Place the meat on top with the skin side facing down, even out any unevenness with the inner fillets.
6
Season with salt and pepper. Spread pistachio cream on top and roll up from the long side. Wrap the roll first firmly in cling film, then in aluminium foil and twist the ends firmly like a piece of candy.
7
Cook the roll in slightly simmering water for about 30 minutes, turning occasionally. Peel and chop the potatoes and cook in boiling salted water for about 20 minutes.
8
Heat the oil in a pan. Sauté the shallots for about 2 minutes, then add the paprika and cook for another 3 minutes. Deglaze with sherry, cover and cook over low heat for about 20 minutes, stirring occasionally.
9
Simmer port wine and beef stock in a small pot for about 10 minutes. Bring the milk to the boil. Drain the potatoes. Add the milk to the potatoes and mash to puree. Fold in the pesto, season with salt, pepper and a little nutmeg.
10
Bind port wine sauce with sauce thickener, season with salt and pepper. Keep sauce and puree warm for a short time.
11
Take the chicken roll out of the water bath, wrap it out of the foil and dab it dry. Heat 1 tablespoon of oil in a large frying pan and fry the roll briefly all around. Cut the roll into 12 slices. Season paprika vegetables with salt, pepper and 1 pinch of sugar.
12
Cut the puree into dumplings and arrange on plates. Arrange vegetables and chicken and drizzle with the sauce. Serve immediately.