Stuffed Chicken Legs in Puff Pastry with Andouille Cream| Emeril Lagasse
These are not your everyday chicken legs! Emeril puts his twist on them by stuffing them with an andouille cornbread stuffing and wrapping them in puff pastry. They’re guaranteed to taste as good as they look!
STUFFED CHICKEN LEGS IN PUFF PASTRY WITH ANDOUILLE CREAM
SERVES 4
2 (17.3-ounce) packages frozen puff pastry, thawed
4 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, with the thigh, and drumstick in one piece
2 teaspoons Emeril’s Essence
Kosher salt and freshly ground black pepper
All-purpose flour, for work surface
Andouille Cornbread Stuffing (recipe follows)
2 tablespoons vegetable oil
1 large egg, lightly beaten with 1 teaspoon water
Andouille Cream (recipe follows)
Preheat oven to 375 degrees F. and line a baking sheet with parchment.
Spread chicken legs open and season each with 1/4 teaspoon Emeril’s Essence. Season outside of each with an additional 1/4 teaspoon. Use your hands to coat thoroughly.
Divide stuffing into 4 equal portions. Fill the cavity of each leg with 1 portion of the stuffing and use skin to enclose and tie with kitchen twine. Season chicken legs with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add chicken legs, in batches if needed, and sear until well browned all over, 2 to 3 minutes per side. (If searing chicken in batches, wipe skillet clean between batches. Remove legs from skillet, place on a baking sheet, and refrigerate to cool completely.
Place a sheet of puff pastry on a lightly floured surface and roll out to 1/8-inch thick. Cut into a 9-inch triangle. Top with a leg, leaving the joint hanging over the edge. Brush edges with egg wash and fold ends over to cover. Pinch edges together to seal and place, seam side down, on prepared baking sheet. Repeat process with remaining puff pastry and chicken legs.
Bake for 35 minutes, remove from oven, and brush each package with remaining egg wash. Return chicken to the oven and bake until pastry is brown, and chicken is tender, about 10 minutes.
While the chicken is baking, prepare Andouille Cream. Cover and keep warm until ready to serve.
To serve, spoon 1/2 cup Andouille Cream onto each of 4 dinner plates and top with a baked chicken leg.
ANDOUILLE CORNBREAD STUFFING
MAKES 1 ½ CUPS
1 tablespoon olive oil
1/4 cup chopped onions
4 ounces (1/2 cup) chopped andouille sausage
1/4 cup chopped green onions
2 tablespoons chopped celery
2 tablespoons chopped green bell pepper
1 tablespoon minced garlic
1 teaspoon Emeril’s Essence
1/2 teaspoon salt
3 turns freshly ground black pepper
1 cup coarsely crumbled Jalapeño Corn Muffins (recipe follows)
½ cup chicken stock
Heat oil in a large skillet over high heat. Add onions and andouille and sauté for 1 minute. Add green onions, celery, bell peppers, and garlic and stir-fry for 1 minute.
Stir in Emeril’s Essence, salt, pepper, crumbled corn muffins, and stock. Cook, stirring and shaking skillet, for 2 minutes. Remove from heat. Use immediately.
JALAPEÑO CORN MUFFINS
MAKES 12 MUFFINS
1 tablespoon softened butter
4 large eggs
2 tablespoons seeded and minced jalapeño peppers
2 cups fresh corn kernels, from 3 or 4 blanched ears of corn
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1 tablespoon vegetable oil
Preheat the oven to 375ºF. Butter a 12-cup standard muffin tin.
In a large bowl, whisk together the eggs, jalapeños, and corn. Stir in flour, cornmeal, baking powder, and salt. Beat in milk and oil. Divide batter evenly in muffin tin.
Bake until golden, for about 25 minutes. Remove from oven and let cool slightly.
ANDOUILLE CREAM
MAKES 2 CUPS
1 teaspoon olive oil
2 ounces chopped andouille sausage, casings removed
3 tablespoons peeled and chopped plum tomatoes
3 tablespoons chopped green onions
2 tablespoons chopped onions
1 tablespoon minced garlic
½ cup chicken stock
1 1/2 cups heavy cream
2 teaspoons Emeril’s Essence
1/2 teaspoon salt
Heat oil in a nonreactive saucepan over high heat. Add andouille and sauté, breaking up sausage, for 1 minute. Add tomatoes, green onions, onions, and garlic. Stir-fry for 1 minute.
Stir in stock to deglaze. Add cream, Emeril’s Essence, and salt, and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, for 12 minutes. Remove from heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to make stuffed chicken thighs and legs
My own recipe to make awesome stuffed chicken thighs from boneless chicken thighs stuffed with special mixture from ground beef, onion, green pepper, cheese and some special spices.
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Spiced Fruit Chicken Roulade. Tropical Chicken Roulade Recipe - fruit stuffed chicken roll!
How to make a chicken roulade. This chicken roulade recipe will really impress your guests! Stuffed with spiced fruit, the flavors of the islands explode in you mouth. This simple recipe will create a flavor explosion that will seriously score points with your friends and loved ones. For the full printable recipe, please visit our website
For more Learn to Cook videos, please subscribe to our channel!
Using your deboned chicken quarter, this simple recipe will create a flavour explosion for your friends and family. This recipe will make 2 roulades.
Ingredients
2 Deboned chicken quarters (leg & thigh combos)
For the filling
½ tsp Ground Cinnamon
½ tsp Ground Cumin
½ tsp Paprika
1 tsp Hot chilli sauce
1 tsp Salt
4 Dried peach slices
Red wine
For the Glaze
2 Tbs Fruit chutney
¾ Tbs Balsamic vinegar
Instructions
For the filling
Dice the dried peaches and put them in a bowl
Add the spices and chilli sauce
Heat enough red wine to cover the peaches and spices and pout it over the mixture
Mix thoroughly and allow to stand for at least 30 minutes
For the glaze
Combine the fruit chutney and the balsamic vinegar and mix well
To assemble the roulades
Spoon a couple of tablespoons of filling onto each deboned chicken quarter.
Roll the narrower side of the chicken inward, and bring the other side of the chicken up and over this to enclose the filling
Take the butcher's twine and slide under the one end of the roulade. Bring it up and tie the end closed.
To loop the rest, it is easier to pin the twine, ass opposed the the regular looping method (please see the video). The result is the same, it is just easier.
Bring the twine up the back and tie it to the beginning.
To cook the roulades
Heat your grill, barbecue or pan to medium-high and grill the roulade for 20 minutes, giving a quarter-turn every 5 minutes.
Brush the roulades liberally with the glaze and grill for a furthter 5 minutes.
Remove the roulades from the grill and allow them to rest for 5 minutes before slicing at an angle and serving
Delicious Stuffed Tuscan Chicken!
Delicious Stuffed Tuscan Chicken | Stuffed Chicken Breast Recipe
Today I'm going to be showing you all how to make stuffed chicken breast. This easy recipe for stuffed Tuscan chicken breast is a quick and easy one pan meal that sure to please any crowd! The chicken is stuffed with sun dried tomatoes, spinach also can be done in an air fryer with an incredible combination of cream cheese, spinach, mozzarella you can't go wrong with this Stuffed Chicken Recipe.
I'm using Philadelphia cream cheese with fresh spinach frozen spinach can b used as well to make the filling which gives the chicken so much flavor and make the chicken extra juicy when you cut it. Feel free to use any type of cheese you like such as Parmesan cheese, feta, Gouda cheese which ever you prefer.
Ingredients!
2 chicken breasts
1 cup spinach chopped
1/4 cup mozzarella cheese
4 oz. sun dried tomatoes
8 oz. cream cheese
1 tsp salt
1/2 tbsp. creole seasoning
1 tsp Italian seasoning
1 tsp paprika
1 tsp garlic powder
2 tbsps. olive oil.
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