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Chicken Legs With Basil Stuffing And Tomato Zucchini Sauce

Chicken.Maximus's picture
  Zucchini 1⁄4 Pound (About 1 Small)
  Minced fresh basil 1⁄4 Cup (4 tbs)
  Minced shallot 1 1⁄2 Tablespoon
  Lemon juice 1 Tablespoon (Juice Of 1 Lemon)
  Tomatoes 2 Large, peeled, seeded, juiced and coarsely chopped
  Ground pepper To Taste
  Salt To Taste
  Olive oil 3 Tablespoon (For Stuffing)
  Breadcrumbs 3 Tablespoon
  Ricotta cheese 1⁄2 Cup (8 tbs) (Preferable Whole Milk)
  Grated bel paese cheese 2 Ounce (1/2 Cup, Imported Variety)
  Bel paese cheese 2 Ounce, grated (1/2 Cup, Imported Variety)
  Freshly grated parmesan cheese 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Egg yolk 1
  Garlic 1 Clove (5 gm), minced (For Stuffing, Small Clove)
  Basil 2 1⁄2 Tablespoon, minced (For Stuffing)
  Unsalted butter 1 1⁄2 Tablespoon (At Room Temperature)
  Chicken legs with thighs 4 Large (Skin Left On)
  Basil sprigs 4 (For Garnish)
  Salt To Taste (For Chicken)
  Black pepper To Taste (For Chicken)

For sauce: Grate zucchini over colander; sprinkle lightly with salt.
Let drain for 30 minutes.
Rinse; squeeze dry.
Melt butter in heavy small skillet over medium-high heat.
Add zucchini and stir until cooked, about 3 minutes.
Transfer to bowl.
Stir in basil, garlic, shallot and lemon juice.
Whisk in olive oil 1 drop at a time.
Mix in tomatoes and salt and pepper to taste.
Set aside.
For stuffing: Heat olive oil in small skillet over medium heat.
Add shallot and stir until translucent, about 3 minutes.
Mix in breadcrumbs, coating well.
Remove from heat and let cool to room temperature.
Using fork, mix in ricotta, Bel Paese, Parmesan, egg yolk, garlic, basil, butter and salt and pepper.
For chicken: Preheat oven to 325°F.
Generously butter large gratin or other shallow baking pan and set aside.
Pat chicken legs dry.
Gently loosen skin from legs with fingers (being careful not to pierce skin) as far down legs as possible.
Spread layer of stuffing under loosened skin.
Transfer chicken to prepared pan.
Bake, basting occasionally until juices run clear when pierced with fork, about 40 to 45 minutes.
Transfer to serving platter and tent with foil to keep warm.
Discard all fat from pan.
Add sauce, place over medium-high heat and bring to boil.
Let boil for 2 minutes, scraping up any browned bits clinging to bottom of pan.
Pour sauce over chicken.
Arrange white paper frills on legs if desired.
Garnish chicken with basil.

Recipe Summary

Side Dish

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Chicken Legs With Basil Stuffing And Tomato Zucchini Sauce Recipe