Stuffed Chicken Leg with Langoustines and Spinach

Students were busy yesterday preparing the stocks for the week as well as the main dish for dinner which was stuffed chicken leg with langoustines and spinach.  Most people don't realise how versatile a chicken leg is once the bone is removed. It can be stuffed with a whole range of wonderful ingredients depending on the mood and what is available in season. Yesterday we stuffed the chicken leg with langoustines and spinach but you could easily have used garlic and cheese or basil pesto and parma ham or sage and grapes or a roast pepper with tarragon and black pepper. As I say it depends on what is available and your imagination.

Ingredients (for 6 persons)

6 chicken legs de-boned
12 langoustines or king prawns
1 clove of garlic finely chopped
1 shallot onion finely chopped
salt & pepper to taste
Spinach leaves blanched

Method

Peel the langoustine tales leaving the meat. Spread the de-boned chicken leg out and spread the spinach leaf over the inside flesh as a base. Place the two langoustines inside and sprinkle with onion garlic salt and pepper. Roll up the leg so that the stuffing is in the middle and sew up with string to keep the contents inside . Fry the legs on a pan for 5 minutes and finish off in the oven for another 15 minutes at 220 degrees.
Remove from oven and let rest for 5 minutes, remove the string and serve with seasonal vegetables and a home made chicken stock.


Here is a link to a short video of Chef Poul demonstrating how to stuff a de-boned chicken leg:

Chef Poul - chicken leg with langoustines & spinach