recipes
Stuffed leg of chicken with chive cheese on an apple and walnut risotto
Serves: 2
Ingredients
- 2 tsp walnut oil
- 1 knob butter
- 1 cup Arborio rice
- 1/2 tsp cinnamon
- 5 slices dried apples
- 1/2 onion
- 1 celery stick
- 1/4 glass white wine
- 3/4 glass chicken stock
- 50ml fresh cream (Benna)
- 5 crushed walnuts
- 2 chicken legs
- 2 tbsp chive and garlic cream cheese
- 5 slices streaky bacon
- Bunch rocket leaves
- Micro herbs to garnish
Method
Dice the celery, onion and apples and simmer in walnut oil and butter with the cinnamon. Once onion is transparent add the arborio rice and mix well for 2 min on low heat. Pour in the wine bring to the boil for 1 min and add stock, bring to the boil and simmer until rice is cooked. Add cream and crushed walnuts mix well and remove from heat. De-bone 3/4 of the chicken leg leaving the top part and replace the bone with the cream cheese, roll in the streaky bacon and than in foil to roast in oven at 180`c until leg is completely cooked. Remove foil and grill in the oven for a few minutes to brown the bacon.
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