Это предварительный просмотр рецепта "Kholbasa Stuffed Chicken Legs With Sweet Pepper, Honey And Onion Compote".

Рецепт Kholbasa Stuffed Chicken Legs With Sweet Pepper, Honey And Onion Compote
by Global Cookbook

Kholbasa Stuffed Chicken Legs With Sweet Pepper, Honey And Onion Compote
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1 x medium onion thinly sliced
  • 1 x red bell pepper, thinly sliced lengthwise
  • 1 x yellow bell pepper, thinly sliced lengthwise
  • 1 x green bell pepper, thinly sliced lengthwise
  • 1 Tbsp. extra virgin olive oil - (15ml)
  • 1 Tbsp. dry white wine - (15ml)
  • 1 tsp corn syrup - (5ml)
  • 1 tsp honey - (5ml)
  • 1 tsp maple syrup - (5ml)
  • 1 Tbsp. white wine vinegar - (15ml)
  • 1 c. canned low-salt chicken broth - (250ml) Chicken
  • 4 ounce Kholbasa sausage, cut into 1/2-inch pcs
  • 1 x large egg
  • 1 Tbsp. whipping cream - (15ml)
  • 4 x large chicken legs, skin and bones removed Minced fresh parsley Clarified butter

Инструкции

  1. To make the compote, combine all the peppers, onion, extra virgin olive oil, wine, syrups and vinegar in a heavy saucepan. Cover and cook for approximately five min, stirring often. Add in the stock and simmer for approximately 25 -30 min till the vegetables are tender.
  2. Chicken:Preheat oven to 500 F- (250 C)
  3. Separate one c. of this mix and blend in a food processor till smooth. Return the puree to the compote and continue to simmer for a few more min and season with salt and pepper. This can be made in advance and chilled for up to 2 days. It should be served hot.
  4. To make the clarified butter, heat butter slowly over low heat till foam rises to the top. Skim off the foam and carefully remove the clear liquid. This is the clarified butter. The foam is the impurities and salt, the milky liquid on the bottom is whey. This makes approximately 1/2 c. of clarified butter that can be stored in the fridge indefinitely.
  5. Lb. each boneless chicken leg between two sheets of waxed paper to 1/3-inch-thick rectangle and season with salt and pepper.
  6. For the filling place sausage, egg and whipping cream into the food processor blend till the sausage is finely minced. Spread sausage filling over chicken legs. Be sure to leave a 1/2 inch border on short sides. Starting at long side, roll up chicken as you would a jelly roll.
  7. Place four 9x7 inch foil squares on work surface; butter the foil with clarified butter. Place one chicken roll at the center of each square. Roll up foil tightly around the chicken.
  8. Lay chicken rolls on a baking sheet and bake for about 25 min or possibly till chicken is cooked through.
  9. Plate the chicken on top of the compote and garnish with fresh herbs.
  10. Serve and enjoy!