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4 oz. ground chicken
2 thin slices Capicollo or cooked ham, chopped
1 slice bread, soaked in a little milk
1 medium egg
2 tbsp. pistachios, skins removed or walnuts
1 green onion, chopped
1 tsp. chopped fresh parsley
fresh or dried savory to taste
salt and pepper to taste
4 large chicken legs, thigh-bones removed
2 tbsp. shallots, chopped
fresh or dried savory to taste
2 cups apple cider
1 cup degreased chicken stock
2 tsp. butter, melted
2 tsp. all purpose flour
2 tsp. butter, melted
3 apples, cored and sliced
2 tbsp. maple syrup
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| 1. |
Preheat the oven to 350°F. In a food processor or with a fork mix together the ground chicken,
Capicollo, bread, egg, pistachios, green onion, parsley and savory; season. Stuff each chicken
thigh cavity with this mixture, close and secure with string or toothpicks. Arrange in a buttered
baking dish and bake for 30 minutes.
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| 2. |
Remove the chicken legs from the dish and keep hot. Add the shallots and savory; brown lightly.
Pour in the cider and chicken stock; reduce by half and flour. Keep hot.
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| 3. |
In a skillet melt the butter and fry the apple slices, with the maple syrup. Serve the stuffed
chicken legs with the sauce and lightly caramelized apple slices.
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| 4. |
Arrange the spinach on individual serving plates. Fan both types of apple wedges over the spinach and sprinkle
each plate with bacon pieces, raisins and walnuts. Spoon a little dressing over each of the plates and serve
immediately.
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