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Stuffed chicken leg with mustard velouté
Fruit and vegetables
½
onion
, chopped
2 tbsp chopped
sage
2 sprigs fresh
thyme
1 sprig fresh
rosemary
200g/7oz
cavolo nero
, shredded
6
garlic
cloves, crushed
big handful fresh
thyme
3 large
carrots
, thinly sliced
3 large
parsnips
, thinly sliced
1 small
celeriac
, thinly sliced
1 small handful
tarragon
, chopped
Tins, packets and jars
10g
plain flour
150ml/5fl oz hot
chicken stock
1 tsp
Dijon mustard
1 tsp
wholegrain mustard
Cooking ingredients
salt
and freshly ground black pepper
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
, plus extra for frying
200g/7oz unsalted
butter
, plus extra for frying
1 free-range
egg
10g unsalted
butter
1 tbsp
crème fraîche
Meat, fish and poultry
50g/1¾oz
sausage
meat
1
chicken leg
, deboned, skin on
Other
25g/1oz
panko breadcrumbs
50ml/2fl oz
white wine
Back to recipe
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