Mushroom and pistachio stuffed chicken legs with porcini sauce
Recipe
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20 minutes
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95 minutes
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115 minutes
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4 persons
If you want to steal the show at a dinner party, then you make something delicious on the Big Green Egg, of course. One way to do that is to make these stuffed chicken legs with a porcini sauce. Stuffing a chicken leg can be a challenge, but the result is a restaurant-worthy dish. The pork caul fat ensures that the stuffed chicken keeps a good shape, and as the fat will melt due to the heat of your kamado, the chicken will be even more juicy and flavourful.
INGREDIENTS
Chicken
- 200 g pork caul fat (crépine netting)
- 2 shallots
- 2 cloves of garlic
- 200 g mixed wild mushrooms
- 2 tbsp of butter
- ½ tsp curry powder
- 4 chicken legs
- 4 chicken thigh fillets
- 2 tbsp unsalted pistachio nuts
Sauce
- 100 ml water
- 30 g dried porcini mushrooms
- 1 shallot
- 1 tbsp olive oil
- 50 ml soy sauce
- 100 ml whipping cream
- 30g butter
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 200°C. Rinse the pork caul fat in a bowl of cold water while the tap is running gently.
- While pre-heating, place the skillet on the grid in advance. Meanwhile, peel and chop the shallots and garlic. Clean and chop the wild mushrooms.
METHOD
- Melt the butter in the skillet. Add the shallots, garlic and curry powder and fry for about 3 minutes until the shallots are translucent. Stir every now and then and close the lid of the EGG after each action. For the sauce, bring the water to the boil. Sprinkle the dried porcini in a bowl, pour in the boiling water and let the porcini soak.
- Mix the wild mushrooms into the shallot mixture in the skillet and fry for 3-4 minutes.
- Remove the skillet with the mushroom mixture from the EGG, scoop into a bowl and leave to cool. Meanwhile, cut into the skin and flesh of the drumsticks on the chicken legs, about 4 cm from the end, and scrape off the flesh so you have nice, clean legs. Cut open the chicken thighs on the legs, carefully cut the joint between the drumsticks and the thighs and remove the bones from the chicken thighs. Place a piece of plastic wrap on the thigh meat of each chicken leg and, using a small cast-iron saucepan or a meat mallet, slightly flatten the meat.
- Finely grind the chicken thigh fillets in a food processor, but not quite to a purée. Finely chop the pistachios. Add salt and pepper to taste to the cooled mushroom mixture and mix this and the pistachios into the ground chicken thigh fillet.
- Spread the stuffing over the thigh meat of the chicken legs and wrap the meat around it to recreate the shape of a chicken leg. Spread the pork caul fat on your worktop and pat it thoroughly dry. Cut it into four pieces, each big enough to wrap a chicken leg, and wrap each stuffed chicken leg in a piece of pork caul fat. Sprinkle with salt and pepper to taste.
- Remove the grid and place the heat shield with a drip pan on top. Put the grid back and place the stuffed chicken legs on top. At the same time, for the sauce, heat the cast-iron saucepan on the grid and peel and chop the shallot. Close the lid of the EGG and heat to 140°C.
- Add the olive oil and shallot to the pan, and fry for around 3 minutes until the shallot is glazed. Add the porcini including the soaking liquid to the pan, pour in the soy sauce and wait for the liquid to boil.
- Pour the cream into the pan and let the sauce simmer for about 10 minutes. In the meantime, cut the butter into cubes. Cook the stuffed chicken legs until they reach a core temperature of 75°C; you can easily measure the core temperature using a core thermometer.
- Remove the stuffed chicken legs from the EGG. Pour the sauce through a strainer and stir in the cubes of butter one by one. Cut the chicken legs into slices and divide among the plates. Froth up the sauce with a hand blender and spoon it around the chicken.
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