Baked Chicken Legs Stuffed with Millet
|Unsalted butter||1 Tablespoon|
|Onion||1 , chopped|
|Millet||1⁄4 Cup (4 tbs)|
|Fresh rosemary/1/8 teaspoon dried rosemary||1⁄2 Teaspoon|
|Chopped sage/1/4 teaspoon dried sage||3⁄4 Teaspoon|
|Unsalted chicken stock||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Prosciutto||1 Ounce, cut into thin strips|
|Part skim mozzarella||2 Ounce, diced|
|Safflower oil||2 Teaspoon|
|Dry white wine||2 Tablespoon|
1. To prepare the chicken legs, on a clean work surface or on a meat board, place the chicken leg, skin side down debone the leg. To do this, using a sharp tipped meat knife, start at the end of the bone and gently cut the flesh away, until the joint is reached, then force the bone away from the joint and remove it. Do the same with the other chicken legs.
2. Once all the thighs are deboned, make a pocket in the chicken leg for the stuffing. To do so, make a cut at the channel left by the bone, stopping just short of slicing through to the skin. Do the same on the other side of the channel.
3. Make a pocket in the remaining thighs and keep aside.
4. Preheat the oven to 350° F.
5. To prepare the stuffing, in a small heavy-bottomed saucepan, melt the butter over a medium flame.
6. To the melted butter, add the onion and sauté it for 5 minutes until it is soft and translucent, for about five minutes.
7. Add the millet, rosemary and sage to the onion in the pan and sauté to 4-5 minutes.
8. Stir in the stock and add the seasonings.
9. Reduce the heat to low, cover the pan and simmer the mixture for 20 minutes until the liquid has evaporated and the millet is soft.
10. Transfer this mixture into a bowl; let it cool slightly before stirring in the prosciutto and mozzarella.
11. Stack the center of each prepared chicken pocket with stuffing and cover with the meat.
12. Pull the skin over the openings.
13. Shape each thigh into a log and stitch to secure the open ends, using a needle and butcher's twine.
14. In a large heavy-bottomed skillet, heat the oil in over medium flame.
15. Place the stuffed chicken tights, skin side down and cook for 4 minutes until golden brown,
16. Turn the pieces and brown on the other side for 3 minutes
17. Transfer the chicken to a large shallow baking dish
18. Skim the fat from the skillet in which the chicken was seared and pour in the wine to deglaze the pan.
19. Pour the deglazing liquid to moisten the chicken pieces.
20. Place the baking dish in the preheated oven and bake the chicken for 20 minutes till the chicken is cooked.
21. Remove the chicken from the oven and rest for 2 minutes before arranging on a serving platter or on individual dinner plates.
22. Spoon the juices from the baking dish over the chicken.
23. Serve along with a green salad of your choice.