Chicken Legs With Basil Stuffing And Tomato Zucchini Sauce Recipe
Ingredients
| Tomato Zucchini Sauce | ||
| Zucchini | 1/4 pound | |
| Salt | 1 Pinch | |
| Unsalted butter | 2 Tablespoon | |
| Basil | 1/4 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| Shallot | 1 1/2 Tablespoon, minced | |
| Juice of 1 large lemon, | ||
| Olive oil | 1/3 Cup (16 tbs) | |
| 2 large tomatoes, peeled, seeded, juiced and coarsely chopped, | ||
| Ground pepper | 1 To taste | |
| Basil Stuffing, | ||
| Olive oil | 3 Tablespoon | |
| 3 tablespoons fine breadcrumbs, | ||
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| Cheese | 1/2 Cup (16 tbs), grated | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Egg yolk | 1 | |
| 1 small garlic clove, minced, | ||
| Basil | 2 1/2 Tablespoon, minced | |
| 1 1/2 tablespoons unsalted butter, room temperature | ||
| Chicken, | ||
| 4 large chicken legs with thighs attached, skin left on | ||
| 4 basil sprigs (garnish) | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
