| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Main dish, Chicken, Poultry |
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 slices |
| 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.
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
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