Monday, August 11, 2008

Sausage Stuffed Chicken Legs



What's that you say? Sausage stuffed chicken legs? Heck yes!

I will warn you. This is not low fat. This isn't even close to low fat. Your thighs will hate me. But your tummy? Oh, your tummy will looooove me. Why? Because this is friggin' delicious.

I totally stole this recipe from Gordon Ramsay. Yep, that jerkface. He comes up with some pretty good eats. I'm not gonna lie, he's pretty entertaining too. I definitely have to be in the mood for his kind of crazy, though. He's not exactly a 'kick back with a glass of wine and relax' kind of chef. He's a hard liquor kind of chef.

Blah, blah, back to the tasty amazingness of stuffed chicken legs. It's a relatively simple recipe. You simply take some chicken leg quarters (leg and thigh), bone them, stuff them with sausage, and wrap them in bacon.

Shit doesn't get better than stuffed with sausage and wrapped in bacon, my friend.



While Mr. Ramsay left the skin on in his helpful video, after trying it I would definitely recommend using skinless leg quarters. It really doesn't need the skin + bacon. If anything, just add more bacon, right? Also, I used bratwurst instead of his 'regular' sausage. I altered the recipe enough to warrant posting it myself, so open wide. Here comes the tasty train...



Sausage Stuffed Chicken Legs

Serves 2

2 bratwurst links, casings removed
1/4 cup pistachios, crushed
2 tablespoons basil, chopped
2 tablespoons sage, chopped
1 garlic clove, minced
2 whole chicken leg quarters, boned and skinned
10 pieces bacon
olive oil
salt and pepper

1. Combine bratwurst, pistachios, basil, sage, and garlic. Mix well. Set aside

2. Lay out a piece of aluminum foil approximately 18-20 inches in length. Season the foil with salt and ground pepper, then drizzle with olive oil. With the longer side of the foil towards you, lay out 5 bacon pieces vertically, overlapping by 1/8th inch. Lay the whole leg quarter on the middle of the bacon, top with a roll of half of the sausage stuffing.

3. Using the foil, long side still facing you, fold the layers onto themselves, shaping it into a roll. Wrap the bacon ends around the chicken, overlapping them onto themselves. Twist the ends of the foil tightly to seal.

4. Repeat with second leg quarter.

5. Poach in boiling water for 25 minutes. Remove from water, allow to rest in refrigerator for ten minutes. Remove foil and brown in a large skillet until bacon is dark and crispy. Remove to cutting board and allow to rest.

6. Meanwhile, deglaze the skillet with champagne vinegar, chardonnay and chicken stock. Reduce until syrupy.

7. Slice chicken on the diagonal and drizzle with the chardonnay reduction.

9 comments:

Kristin said...

Yeeeaaah . . . you're more than welcome to come to my house and make these for me anytime. But as for me making them for myself? Ain't gonna happen. I don't do de-boning or stuffing of things. That used to be A.'s specialty, back when he cooked. Sure look good though.

Kevin said...

That looks so good! Chicken stuffed with sausage and pistachios all wrapped in bacon sounds great!

pablopabla said...

I just came from Foodbuzz. This is one good looking recipe :D

Sweet Bird said...

Kristin - I promise they are super easy, believe me. I'm not really into the whole complicated food thing. It makes me angry and I throw things in my kitchen.

Kevin - Thank you!

pablopabla- I'm glad you found me! And thank you!

ude said...

Ramsay's recipes for the home cook can be really good, even if he is a jerkface. This recipe looks so elegant.

Lasre said...

Great recipe and easy to make. A little long in the process, but certainly well worth it. Great post!

Felix said...

Great recipe and some nice variation on Gordon's recipe.

Done a similar dish myself, and now cook it quite often using different ingredients.

I now avoid using the skillet and just roast in a very hot oven until the bacon is crisp.

Anonymous said...

Hey, I watched Gordon make this on "The F Word". He's not a jerkface. He's an awesome badass! Thank you for sharing your recipe and I agree...skin not needed. I even wonder if I could make this with a flattened chicken breast....

Anonymous said...

You can use a steamer instead of poaching - same
result, less chance of leaks. Also the cooling stage
can be upped to "hold overnight." This means you
can prepare ahead and just do the browning prior
to service. I concur with removing the skin.