Truffle Stuffed Chicken Legs In Puff Pastry With Candied
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Truffle Stuffed Chicken Legs In Puff Pastry With Candied
  Chicken    Legs  
Last updated 6/12/2012 12:59:05 AM. Recipe ID 21980. Report a problem with this recipe.
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      Title: Truffle stuffed chicken legs in puff pastry with candied
 Categories: E.
      Yield: 4 Servings
      1    Butternut squash
      2 tb Butter
      2 ts Sugar
           Cinnamon, a pinch
           Nutmeg, a pinch
           Salt and pepper
      4    Boned chicken legs with
           Thighs attached, leaving
           Bottom joint of
           Drumstick intact.
           Olive oil, for drizzling
      2 ea Fresh lemons, pith and skin
           Cut into 1/4-inch slices
      8    Cloves of garlic
    1/2 c  Onions, julienned
      1    Black truffle, shaved into
           Thin slices
      1    Recipe of basic pie dough,
           Rolled out into 2 (9-inch)
           Dough rounds, cut
           In 1/2
      1    Egg, beaten
  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 1/4 and stuff the truffle slices underneath the skin of
  each chicken leg. Brush the 1/2-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.
  Yield: 4 servings

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Recipe ID 21980 (Apr 03, 2005)

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