Stuffed chicken leg cassoulet

By Natalia Machado
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SERVES
4

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:

  1. To debone the chicken legs.
  2. With a sharp knife, cut along the bone just above the drumstick.
  3. Using the knife tip, scrape meat from bone, inverting off the bone as you go.
  4. While inverted detach chicken meat from the bone, remove tendons.

Farci:

  1. In a pan over medium-high heat pour olive oil.
  2. To the heated olive oil add garlic, onion, carrot, and celery, season with salt and pepper.
  3. Cook for two minutes, set aside and chill.
  4. Remove sausage meat from its casing.
  5. In a bowl mix the sausage meat with the cooked garlic, cooked onion, cooked celery, breadcrumbs, salt and pepper to taste, to make farci.
  6. Spread chicken legs out skin side down.
  7. Evenly split the farci between the four chicken legs.
  8. Wrap the boneless chicken legs around the farci to make roasts.
  9. With butchers’ twine, truss the chicken leg roasts.
  10. Lightly season with salt and pepper.

Stew:

  1. In a pan over high heat, place vegetable oil.
  2. Once oil is hot, sear chicken leg roasts until evenly browned, remove and set aside
  3. 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.
  4. Cook until the onions are soft.
  5. Deglaze with white wine and reduce by half.
  6. Preheat oven to 325 F (160C).
  7. Add cooked beans, chicken stock and bring to a simmer over high heat. Reduce to low.
  8. Add chicken, skin side up, and transfer to oven and cook, covered, for 45 minutes.

Breadcrumbs:

  1. Heat olive oil in a skillet over high heat, add garlic and sage; sizzle for 45 seconds until aromatic. 
  2. Add the breadcrumbs to the skillet and sauté, moving constantly, until evenly browned.
  3. Season with salt and pepper. 
  4. Remove from pan and reserve for garnish.
  5. Serve stuffed legs over beans and garnished with the fried breadcrumbs.

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