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Print this Recipe    Stuffed Chicken

Stuffed Chicken Legs in Pastry with Andouille Cream
Makes 4 main-course servings

1 1/2 cups Andouille Corn-Bread Stuffing
1 recipe Basic Pie Dough, rolled out into two 9-inch dough rounds, cut
in half
4 boned (except for the nuckle or joint at the bottom of the drumstick)
chicken legs, the thigh and the drumstick all in 1 piece.
2 teaspoons Creole Seasoning
1 large egg, lightly beaten
2 cups Andouille Cream

Prepare the Andouille corn-Bread Stuffing and the Basic Pie Dough.
Preheat the oven to 375F. Line a baken sheet with parchment or
wax paper. Spread the meat of the chicken legs open and sprinkle
the inside of each with 3/4 teaspoon Creole Seasoning. Sprinkle
the outside of each leg with another 1/4 teaspoon Creole Seasoning,
and use your hands to coat thoroughly. Stuff the cavity of each
leg with 6 tablespoons of the stuffing and close the skin around
it. Brush the half-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
the 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, for about 35 minutes. Then prepare the Andouille Cream.
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
makes 1 1/2 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 peppers
1 tablespoon minced garlic
1 teaspoon Creole seasoning
1/2 teaspoon salt
3 turns freshly ground black pepper
1 cup coarsely crumbled Japaleno Corn Muffins
1/2 cup chicken stock

Heat the oil in a large skillet over high heat. Add the onions
and andouille and saute for 1 minute. Add the green onions, celery,
bell peppers, and garlic and stir-fry for 1 minute. Stir in the
Creole seasoning, salt, pepper, corn muffins, and stock and cook,
stirring and shaking the skillet, for 2 minutes. Remove from the
heat. Use immediately.


Jalapeno Corn Muffins
makes 12 muffins

1 tablespoon softened butter
4 large eggs
2 tablespoons seeded and minced jalapeno peppers
2 cups fresh corn kernels, scraped 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 375F. Grease a 12-cup muffin tin with the
softened butter. In a large bowl, whisk the eggs with the jalapenos
and corn. Stir in the flour, cornmeal, baking powder, and salt.
Beat in the milk and oil. Pour the batter into the muffin tin.
Bake until golden, for about 25 minutes. Remove from the oven and
cool slightly before serving.


Basic Pie Dough
makes 2 9-inch crusts

2 1/4 cups all-purpose flour
1 teaspoon salt
2/3 cup (10 2/3 tablespoons) very cold unsalted butter, cut up, or solid
vegetable shortening, or lard
4 1/2 tablespoons ice water

In a bowl, combine the flour and salt. Add the butter or shortening
and work it through with your hands until the mixture resembles
coarse crumbs. Using the tines of a fork, stir in the water 1
tablespoon at a time and work it in with your hands just until you
have a smooth ball of dough. (don't overhandle the dough.) Wrap
in plastic and refrigerate for 20 minutes. Remove the dough from
the refrigerator and place on a floured surface. If you're making
2 crusts, cut the dough in half and put the second half back in
the refrigerator. For each crust, roll out the dough on a floured
surface into a circle about 14 inches in diameter and 1/8 inch
thick. Gently fold the circle in half then in half again so that
you can lift it without tearing it, and unfold it into a 9-inch
pie pan. Crimp the edges, or pinch in a decorative border. Fill
and bake as directed.

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