Sausage-Stuffed Chicken Legs with Pan Gravy

Ingredients

• 2 Chicken legs (Debone; reserve bones and trim)
• 2 Sausages (Italian sausages; remove casings)
• 2 tsp Italian seasoning
• 1 tsp Chilli flakes
• Salt (To taste, for seasoning chicken and gravy)
• Black pepper (To taste, for seasoning chicken)
• 2 sprigs Fresh rosemary
• 0.5 bulb Garlic
• 4 Shallots (Leave in their skins for roasting)
• 1 tbsp Black peppercorns
• Oil (For browning the bones and trim)
• Butter (For brushing over the stuffed chicken; optional according to transcript)
• 1 tbsp Plain flour
• 150 ml Dry white wine
• 200 ml Chicken stock (Ingredients not specified)
• 2 tsp Red wine vinegar

Steps

1. 1

   Debone the chicken legs, keeping the bones and trimmed pieces for the gravy. Trim away any gristly bits, and use small pieces of trim to even out thinner areas of the meat.

2. 2

   Lay the chicken pieces flat with the skin side down. Season with salt, Italian seasoning, chilli flakes, and black pepper.

3. 3

   Remove the casings from the sausages and roll the sausage meat into two balls.

4. 4

   Place one sausage ball in the middle of each chicken piece, then wrap the chicken around it to form two stuffed rolls.

5. 5

   Tie each stuffed chicken piece securely with butcher’s twine and set aside.

6. 6

   Heat oil in an oven-safe pan over medium heat. Add the reserved bones and trim, and brown until golden.

7. 7

   Add the rosemary, garlic, shallots in their skins, and black peppercorns to the pan.

8. 8

   Place the stuffed chicken legs on top of the browned bones and aromatics. Brush with butter if using, and season with black pepper.

9. 9

   Roast at 240°C for 20 minutes, then reduce the oven temperature to 180°C and roast for another 20 minutes.

10. 10

    Remove the chicken and shallots from the pan. Cover the chicken and keep it warm in the switched-off oven while you make the gravy.

11. 11

    Sprinkle the flour over the roasted bits in the pan. Cook for a couple of minutes, stirring, until the flour is golden.

12. 12

    Pour in the dry white wine to deglaze the pan, scraping up the browned bits. Reduce for 2–3 minutes.

13. 13

    Add the chicken stock and simmer for about 10 minutes, until the gravy thickens. Reduce it further if you prefer a thicker consistency.

14. 14

    Strain the gravy, then finish with red wine vinegar and salt to taste.

15. 15

    Remove the butcher’s twine from the chicken and peel the skins from the roasted shallots. Serve the chicken and shallots with the gravy, alongside roast or mashed potatoes and braised red cabbage.

Notes

The source does not specify the quantity of oil, butter, or salt and pepper, or the weight/type of sausages beyond the transcript’s mention of Italian sausage. Serving suggestion: roast or mashed potatoes and braised red cabbage.

Nutrition per serving

• main
• poultry
• roasted
• weeknight dinner
• Sunday roast
• gravy