INGREDIENTS

INSTRUCTIONS

Place the chicken meat in the bowl of a food processor fitted with a steel
blade. Coarsely chop the meat. Season with salt, white pepper, and nutmeg.
With the machine running, slowly pour the cream through the feed tube. The
mixture should be smooth and well-blended. Place in a bowl, cover with
plastic wrap and chill. Sprinkle the chicken leg cavity (from which the
bones were removed) with salt and black pepper. Stuff with the chicken meat
mixture, reconstructing as closely as possible the shape of the leg and
thigh. Wrap each stuffed leg in aluminum foil, twisting the ends to prevent
stuffing from escaping. Preheat oven to 180. Place the wrapped legs in a
2-quart stainless steel pot. Add the stock, Cognac and sauterne. Gradually
bring to a boil. Cover, lower heat and simmer 15 minutes. Turn the wrapped
legs over, recover pot and cook another 15 minutes. The legs should be just
covered with liquid. Remove the legs from the pot and place on a platter.
Keep warm in preheated oven. Reduce the liquid in the pot over medium-high
heat to 1/4 cup or until syrupy. Remove from heat and add butter in small
pieces, whisking vigorously. Add more butter only after the previous
addition has been absorbed. Add any juices that have accumulated on the
platter in the oven. Taste the sauce and add more salt and black pepper if
needed. Unwrap the chicken legs and place on a heated serving platter. Pour
the sauce over and sprinkle with parsley. Serve immediately. Note: Uncooked
chicken can be frozen. Cooked chicken can be refrigerated in foil. To
reheat, place in preheated 300 oven 20 minutes.
JEAN PAUL RESTAURANT FRANCAIS
EAST WISCONSIN AVENUE, MILWAUKEE
WINE: BARSAC
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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