Name: Truffle Stuffed Chicken Legs W Candied Butternut Squash
Ingredients: 1 Butternut squash; 2 tb Butter; 2 ts Sugar; 1 pn Cinnamon; 1 pn Nutmeg; Salt; to taste; Freshly-ground black pepper; to taste; 4 Boned chicken legs with thighs attached;; Leaving bottom joint of drumstick intact; Olive oil; for drizzling; 2 Fresh lemons; pith and skin cut; Into 1/4" slices; 8 Garlic cloves; 1/2 c Julienned onions; 1 Black truffle; shaved into thin; Sl; 1 Recipe Basic pie dough; rolled out into; Two 9-inch dough rounds; each cut in half; 1 Egg; beaten

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs		Emlive07	4	servings

INGREDIENTS

1		Butternut squash
2	tb	Butter
2	ts	Sugar
1	pn	Cinnamon
1	pn	Nutmeg
		Salt; to taste
		Freshly-ground black pepper; to taste
4		Boned chicken legs with thighs attached;
		Leaving bottom joint of drumstick intact
		Olive oil; for drizzling
2		Fresh lemons; pith and skin cut
		Into 1/4" slices
8		Garlic cloves
1/2	c	Julienned onions
1		Black truffle; shaved into thin
		Sl
1		Recipe Basic pie dough; rolled out into
		Two 9-inch dough rounds; each cut in half
1		Egg; beaten

INSTRUCTIONS

Preheat the oven to 375 degrees. Bring a pot of boiling water to a boil.
Add the squash and season with 1 teaspoon of salt. Cook until the squash is
tender, about 7 minutes. Remove from the heat and drain. In a large saute
pan, over medium heat, melt the butter. Add the squash, sugar, cinnamon and
nutmeg. Season with salt and pepper. Saute for 2 minutes and remove from
the heat. Keep the squash warm. Season the chicken legs all over with a
drizzle of olive oil and salt and pepper. In a small mixing bowl, toss the
lemon zest, garlic and onions with olive oil, salt and pepper. Stuff the
cavity of each chicken leg with the lemon and onion mixture. Divide the
truffle slices into fourths and stuff the truffle slices underneath the
skin of each chicken leg. Brush the half-circles of dough with some of the
beaten egg and place one leg on each piece with the joint sticking out.
Fold the ends over to create a wrapper and place, seam-side down, on a
parchment-lined baking sheet. Brush the outside of each package with more
of the beaten egg and bake until the crust is brown and the chicken tender,
about 35 minutes. Serve the candied squash with the chicken legs. This
recipe yields 4 servings.
Comments: The original recipe title as listed is "Truffle Stuffed Chicken
Legs In Puff Pastry With Candied Butternut Squash"
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-11-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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