How to make delicious stuffed chicken legs with Rick Stein's seasonal alpine recipe
Introduction
Rick Stein's seasonal alpine recipe for stuffed chicken legs is a hearty and flavorful dish that combines the richness of chicken with the bold flavors of the Alps. This recipe is perfect for special occasions or as a comforting meal during the colder months.
Ingredients
- 4 chicken legs, skin removed
- 100g prosciutto or serrano ham, finely chopped
- 100g Gruyère cheese, grated
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
1. Preheat the oven: Preheat the oven to 200°C (400°F).
2. Prepare the stuffing: In a bowl, mix together the chopped prosciutto, Gruyère cheese, onion, garlic, thyme, and rosemary.
3. Season the chicken: Season the chicken legs with salt and pepper.
4. Stuff the chicken: Stuff each chicken leg with the prosciutto and cheese mixture, dividing it evenly among the four legs.
5. Drizzle with olive oil: Drizzle the stuffed chicken legs with olive oil and place them on a baking sheet lined with parchment paper.
6. Dot with butter: Dot the top of each chicken leg with butter.
7. Bake: Bake the chicken legs in the preheated oven for 30-40 minutes, or until they are cooked through and the skin is crispy and golden brown.
8. Serve: Serve the stuffed chicken legs hot, garnished with fresh herbs and accompanied by your choice of sides, such as roasted vegetables or mashed potatoes.
Tips and Variations
- Use high-quality ingredients: The quality of the ingredients, particularly the prosciutto and Gruyère cheese, will make a big difference in the flavor of the dish.
- Add some spice: If you like a bit of heat, you can add some diced jalapeños or red pepper flakes to the stuffing mixture.
- Use different herbs: While thyme and rosemary are traditional alpine herbs, you can also use other herbs such as parsley, sage, or bay leaves to give the dish a different flavor.
- Serve with a sauce: If you want to add an extra layer of flavor to the dish, you can serve the stuffed chicken legs with a sauce made from the pan juices and some white wine or chicken broth.
Conclusion
Rick Stein's seasonal alpine recipe for stuffed chicken legs is a delicious and hearty dish that is perfect for special occasions or as a comforting meal during the colder months. With its rich flavors and satisfying texture, this recipe is sure to become a favorite in your household. So why not give it a try and experience the bold flavors of the Alps in the comfort of your own home?
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