Stuffed chicken leg with mustard velouté
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 2
- Dietary
- Nut-free
This sophisticated stuffed chicken with vegetable terrine takes a little work over two days, but the prep means it's easy to put together on the day. Great for impressing someone special on date night!
Ingredients
For the chicken leg
- 50g/1¾oz unsalted butter, plus extra for frying
- ½ onion, chopped
- 50g/1¾oz sausage meat
- 2 tbsp chopped sage
- 25g/1oz panko breadcrumbs
- 1 chicken leg, deboned, skin on
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 200g/7oz cavolo nero, shredded
For the root vegetable terrine
For the mustard velouté
- 10g unsalted butter
- 10g plain flour
- 50ml/2fl oz white wine
- 150ml/5fl oz hot chicken stock
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 small handful tarragon, chopped
- 1 tbsp crème fraîche
- salt and freshly ground black pepper
Method
To make the chicken leg, heat the butter in a frying pan, and gently fry the onion for 10-15 minutes until it is softened but not browned. Set aside to cool.
Mix together the sausage meat, onions, chopped sage and breadcrumbs in a bowl.
Push the sausage mixture into the middle of the chicken leg and roll it in tin foil to form a tight log. Wrap in cling film and place in the fridge overnight.
To make the root vegetable terrine, preheat the oven to 180C/160C Fan/Gas 4. Line a 450g/1lb loaf tin with baking paper.
Slowly melt the butter in a pan with the garlic and thyme, simmer for 3 minutes, then set aside to cool slightly while the flavours infuse. Remove the garlic and thyme.
Place the root vegetables in a mixing bowl and season generously with salt and pepper. Add the egg and mix to combine. Pour over the melted butter and mix to coat all the vegetables. Then lay them flat into the prepared loaf tin.
Add some warm water to a deep roasting tray and sit the loaf tin in the water. Bake in the oven for 45 minutes.
Remove from the oven and place another loaf tin on top with a few weights (such as heavy jars or tins) in. Allow to cool, then pop into the fridge overnight.
The next day, to finish the chicken leg, preheat the oven to 200C/180C Fan/Gas 6. Remove the chicken from the fridge and unwrap it.
Heat a knob of butter in an ovenproof frying pan then add the sprigs of herbs and the chilled chicken leg. Cook for a couple of minutes until golden-brown all over, then place the pan in the oven for 15–20 minutes, or until cooked through. Set aside to rest.
To make the mustard velouté, melt the butter in the pan, add the flour and cook for 1 minute.
Whisk in the white wine until the mixture is smooth and combined, then slowly add in the chicken stock, whisking continuously.
Bring to the boil and finish with the mustards, tarragon and crème fraîche and season with salt and pepper. Remove from the heat and set aside.
To serve, slice the terrine into 2–3cm. Add a knob of butter into a frying pan over a medium-high heat and fry the slices, cut sides down, until warmed through.
Wilt the cavolo nero in a frying pan over a high heat with a knob of butter and a little water until it is just tender.
To serve, spoon some of the velouté onto 2 serving plates. Use a slotted spoon to transfer the wilted cavolo nero to sit on top of the velouté. Carve the chicken into slices and place on top of the cabbage. Place the fried terrine slices alongside.
