Today we made Stuffed Chicken Lets with a Pecan Butter Sauce. It kind of worked in the opposite way as the Pork Tenderloin Dish. In this dish we worked with an ingredient, Chicken Legs, which are usually not a first pick in a menu and fancied it up with a nice stuffing made with fine chopped pecans, dried bread crumbs, parsley, butter, salt and a bit of pepper. The stuffing was prepared in advance and we opened the chicken thigh and inserted the ready stuffing before roasting it. We finalized it with a chicken/Demi sauce.
It turned out quite interesting.
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