CTV Recipes
Search Recipes
Stuffed chicken leg cassoulet
Ingredients
Chicken:
- 4 whole chicken legs
- Salt and pepper
Farci:
- 4 links fresh garlic sausage
- 1 clove garlic, minced
- 1 onion, fine dice
- 1 celery rib, fine dice
- 1/2 cup (120 milliliters) breadcrumbs
- Olive oil for sautéing
- Salt and pepper
Stew:
- 2 tablespoons (30 milliliters) vegetable oil, for sautéing
- 1 large onion, 6 millimeter dice
- 2 celery ribs, 6 millimeter dice
- 1 carrot, 6 millimeter dice
- 4 cloves garlic, minced
- 1 cup (240 milliliters) white wine
- 454 grams, white beans, cooked
- 1 litre chicken stock (unsalted)
Breadcrumbs:
- Olive oil, for frying
- 6-8 torn fresh sage leaves
- 1 cup (454 grams) panko breadcrumbs
- Salt and pepper
Special equipment:
- Butchers twine
Directions
Chicken:
- To debone the chicken legs.
- With a sharp knife, cut along the bone just above the drumstick.
- Using the knife tip, scrape meat from bone, inverting off the bone as you go.
- While inverted detach chicken meat from the bone, remove tendons.
Farci:
- In a pan over medium-high heat pour olive oil.
- To the heated olive oil add garlic, onion, carrot, and celery, season with salt and pepper.
- Cook for two minutes, set aside and chill.
- Remove sausage meat from its casing.
- In a bowl mix the sausage meat with the cooked garlic, cooked onion, cooked celery, breadcrumbs, salt and pepper to taste, to make farci.
- Spread chicken legs out skin side down.
- Evenly split the farci between the four chicken legs.
- Wrap the boneless chicken legs around the farci to make roasts.
- With butchers’ twine, truss the chicken leg roasts.
- Lightly season with salt and pepper.
Stew:
- In a pan over high heat, place vegetable oil.
- Once oil is hot, sear chicken leg roasts until evenly browned, remove and set aside
- To the pan the chicken was seared in, add onions, celery, carrot, garlic and cook, stirring and scraping up browned bits from the bottom of the pot.
- Cook until the onions are soft.
- Deglaze with white wine and reduce by half.
- Preheat oven to 325 F (160C).
- Add cooked beans, chicken stock and bring to a simmer over high heat. Reduce to low.
- Add chicken, skin side up, and transfer to oven and cook, covered, for 45 minutes.
Breadcrumbs:
- Heat olive oil in a skillet over high heat, add garlic and sage; sizzle for 45 seconds until aromatic.
- Add the breadcrumbs to the skillet and sauté, moving constantly, until evenly browned.
- Season with salt and pepper.
- Remove from pan and reserve for garnish.
- Serve stuffed legs over beans and garnished with the fried breadcrumbs.
