Chevre And Mushroom Stuffed Chicken Legs
|Goat cheese||5 Ounce (Such As Bucheron Or Montrachet)|
|Thin salami slices||4 , minced|
|Minced green onion/Minced fresh chives||2 Tablespoon|
|Minced parsley||1 Teaspoon|
|Chicken legs||6 Large (With Thighs Attached)|
|Dried morel mushrooms||6|
|Dried mushrooms||1 1⁄4 Tablespoon (Cepes Or Porcini)|
|Unsalted butter||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Minced shallot||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Sherry vinegar||2 Tablespoon|
|Rich homemade unsalted chicken stock||4 Cup (64 tbs), reduced to 2 cups|
|Thyme leaves/Pinch of dried thyme||1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Fresh tarragon/1/4 teaspoon dried tarragon||1 Teaspoon|
|Tomato puree||2 Tablespoon|
Blend cheese, salami, onion and parsley in small bowl.
(Can be prepared up to 3 days ahead and refrigerated.) To bone chicken, place 1 chicken leg skin side down on work surface.
Make slit along side of thighbone, continuing slit down center of drumstick.
Holding hip end of thigh in one hand, gradually release thigh by scraping meat off bone on all sides.
Remove thigh by cutting through socket where it articulates with drumstick, being careful to avoid piercing skin.
Cut around head of drumstick to free it, then bone out completely according to instructions for thigh.
Cut out cartilage, again not piercing skin.
Remove each tendon by holding onto end and scraping off meat as you pull it out.
Arrange boned leg meat side up.
Repeat with remaining chicken legs.
Divide stuffing among chicken legs.
Fold over sides to close completely.
Sew edges together using thick cotton thread and long needle.
Rinse all dried mushrooms under cold water.
Transfer to small bowl.
Cover with hot water and let soften 40 minutes.
Rinse morels inside and out to remove sand; slice thinly.
Remove cepes, squeezing dry (reserve soaking liquid); chop.
Strain liquid through sieve lined with dampened paper towel; set liquid aside.
Heat 1 tablespoon butter with oil in heavy nonaluminum large skillet over medium-high heat.
Add half of chicken and brown on all sides, turning with wooden spatula to avoid piercing skin.
Drain thoroughly on paper towels.
Repeat with remaining chicken.
Pour off all fat from skillet.
Melt remaining 2 tablespoons butter in same skillet over medium heat.
Add shallot and stir until soft, 2 to 3 minutes.
Stir in garlic and mushrooms and cook until aromatic, about 1 minute.
Add vinegar and reduce to glaze, scraping up any browned bits.
Pour in reserved soaking liquid and reduce by about half.
Add stock, thyme and salt and pepper.
Arrange chicken legs in skillet seam side up.
Bring liquid to gentle simmer.
Cover and cook until ends of thighs are firm, about 25 minutes.
Transfer chicken to platter.
Add tarragon and bring to boil.
Cook until thickened and reduced by about 2/3.
Meanwhile, remove thread from chickens.
Stir tomato puree into sauce.
Pour sauce over chicken.