Poulet Diable Recipe
Ingredients
| Chicken legs | 8 | |
| STUFFING | ||
| Onions | 2 Small, finely chopped | |
| Butter | 2 Tablespoon | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped | |
| Dash Worcestershire sauce | ||
| Dijon Mustard | 1 1/2 Teaspoon | |
| Egg yolk | 1 , beaten | |
| Salt | To Taste | |
| black pepper | 1 | |
Directions
To make stuffing: in a saucepan, saute onions in butter until transparent.
Remove from heat.
Stir in breadcrumbs.
Add remaining stuffing ingredients.
Mix well.
Work skin away from flesh of chicken legs.
(Do not remove it completely.) Put a small amount of stuffing under the skin of each leg.
Place each leg on a piece of foil, shiny side touching chicken.
Seal foil.
Place wrapped chicken on a grill over medium-hot coals.
Cook for 30 minutes or until juices run clear.
Remove chicken from foil and place directly on the grill for a few minutes to crisp the skin.
Turn often.
Remove from heat.
Stir in breadcrumbs.
Add remaining stuffing ingredients.
Mix well.
Work skin away from flesh of chicken legs.
(Do not remove it completely.) Put a small amount of stuffing under the skin of each leg.
Place each leg on a piece of foil, shiny side touching chicken.
Seal foil.
Place wrapped chicken on a grill over medium-hot coals.
Cook for 30 minutes or until juices run clear.
Remove chicken from foil and place directly on the grill for a few minutes to crisp the skin.
Turn often.
Chef
