Stuffed Chicken Legs in Puff Pastry with Andouille Cream

Total Time:
4 hr 5 min
Prep:
1 hr 30 min
Inactive:
1 hr
Cook:
1 hr 35 min

Yield:
4 main-course servings
Level:
Easy

Ingredients
  • 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, the thigh and the drumstick all in one piece
  • 2 teaspoons Essence, recipe follows
  • Kosher salt and freshly ground black pepper
  • Andouille Cornbread Stuffing, recipe follows
  • 2 tablespoons vegetable oil
  • 1 large egg, lightly beaten with 1 teaspoon water
  • Andouille Cream, recipe follows
Directions

Preheat the oven to 375 degrees F and line a baking sheet with parchment or wax paper.

Spread the meat of the chicken legs open and sprinkle the inside of each with 1/4 teaspoon of the Essence. Sprinkle the outside of each leg with another 1/4 teaspoon Essence, and use your hands to coat thoroughly.

Divide the Andouille Cornbread Stuffing into 4 equal portions. Stuff the cavity of each leg with 1 portion of the stuffing and close the skin around it. Use kitchen twine to tie the tops of the legs closed. Season the outsides of the chicken legs with salt and freshly ground black pepper.

Heat the oil in a large skillet over medium-high heat. Add the chicken legs, in batches if needed, and sear until well browned on all sides, 2 to 3 minutes per side. (If searing chicken in batches, wipe the skillet clean before searing the second batch.) Remove the chicken legs from the skillet, place on a baking sheet, and refrigerate until completely cooled.

Place each pastry sheet on a lightly floured surface and roll out to 1/8-inch thick. Cut each sheet into a 9-inch triangle. Place one leg on each piece with the joint hanging over the edge. Brush the edges with the egg wash and fold the ends over to create a wrapper. Pinch the edges together to seal and place, seam side down, on the baking sheet.

Bake for 35 minutes, remove from the oven and brush with the outsides of each chicken package with the remaining egg wash. Return the chicken to the oven and bake an additional 10 minutes, or until the crust is brown and the chicken is tender.

While the chicken is baking, prepare the Andouille Cream and cover and keep warm until ready to serve.

To serve, spoon 1/2 cup of the Andouille Cream onto each of 4 dinner plates, and place a baked chicken leg on each.

Andouille Corn Bread Stuffing:

1 teaspoon olive oil

4 ounces chopped andouille sausage

1/4 cup chopped onions

1/4 cup chopped green onions

2 tablespoons chopped celery

2 tablespoons chopped green bell peppers

1 tablespoon minced garlic

1 teaspoon Essence, recipe follows

1/2 teaspoon kosher salt

3 turns freshly ground black pepper

1 cup coarsely crumbled Jalapeno Corn Muffins, recipe follows

1/2 cup chicken stock

Heat the oil in a large skillet over high heat. Add the andouille and cook until rendered and brown, about 3 minutes. Add the onions and cook, stirring, for 3 minutes. Stir in the green onions, celery, and bell peppers and cook, stirring for 2 minutes. Add the garlic and saute for 1 minute.

Stir in the Essence, salt, pepper, corn muffin crumbles, and stock and cook, stirring and shaking the skillet, for 2 minutes. Remove from the heat and set aside to cool. Serve with the Stuffed Chicken Legs.

Yield: 1 1/2 cups

Andouille Cream:

1 teaspoon olive oil

2 ounces chopped andouille sausage, casings removed

3 tablespoons peeled and chopped Italian plum tomatoes

3 tablespoons chopped green onions

2 tablespoons chopped onions

1 tablespoon minced garlic

1/2 cup chicken stock

1 1/2 cups heavy cream

2 teaspoons Essence, recipe follows

1/2 teaspoon kosher salt

Heat the oil in a saucepan over high heat. Add the andouille and saute, breaking up the sausage with the side of a spoon, for 1 minute. Add the tomatoes, green onions and onions, and garlic and stir-fry for 1 minute.

Stir in the stock and deglaze the bottom of the pot. Add the cream, Essence, and salt, and bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring occasionally, for 30 to 35 minutes or until reduced and slightly thickened. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.

Yield: about 1 1/2 cups

Jalapeno Corn Muffins:

1/2 tablespoon butter, softened

1 egg

1/2 cup buttermilk

2 tablespoons vegetable oil

1 1/2 tablespoons seeded and minced jalapeno peppers

1/2 cup fresh (or frozen, thawed) corn kernels

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

Pinch cayenne pepper

Preheat the oven to 400 degrees F. Grease 6 muffin cups in a standard-sized muffin pan with the softened butter.

In a large bowl, whisk the egg with the buttermilk, oil, jalapenos, and corn. Stir in the flour, cornmeal, baking powder, salt, and cayenne, being careful not to overmix. Divide the batter between the prepared muffin cups.

Bake for 12 to 15 minutes, or until golden and a tester inserted into the center comes out clean. Remove from the oven and allow muffins to cool in the pan for 5 minutes. Remove from the pan and serve hot or cool on wire cooling racks and use for Andouille Cornbread Stuffing.

Yield: 6 muffins

Emeril’s Creole Seasoning (Essence):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.


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