Stuffed Chicken Legs With Marsala Sauce And Balsamic Glaze On Colcannon (Pic Heavy)

[gracoman]

The stuffed chicken legs are a Gordon Ramsay recipe. The Colcannon and balsamic glaze are my contributions.

First bone out a few whole chicken legs with the thighs still attached. (Do I need a new boning knife or what )


Make the stuffing. Pork sausage, fresh thyme, fresh parsley, 1 egg yolk and a handful of shelled pistachio nuts.


Stuff the legs


Roll 'em up.


Season foil, drizzle olive oil, lay out bacon strips and roll 'em up again


Roll them tightly and twist the ends so they look like this


Poach 'em in some poaching water


Let 'em cool then put 'em in the fridge to firm up. Now they look like this


Griddle them on the Primo griddle


Until they look like this


Let them rest


Make the Marsala sauce


Slice on the bias, place on Colcannon, sauce the meat and drizzle with balsamic glaze.


This dish was excellent in every way. The recipe produced the juiciest, most tender and flavorful chicken I have ever had the pleasure to sit down to all surrounded with crispy bacon. I can only guess at to what this plate might run in a 5 star restaurant as it was certainly worthy of such a menu. Do not discount the Colcannon. It is one of my favorite dishes. I always add smoked ham making it a main dish in it's own right. I figured sausage, bacon and ham might just go well together and I was not disappointed.

[Richtee]

3 major food groups...sausage, bacon and ham! If you wanted to save some cleanup/hassle, I bet you could just toss them on a low grill in the foil with a little moisture...mop/ whatever in the foil for a few mins... save the poach for eggs...

Those look outstanding... I got fer that sweet cook!

[Pellet Burner]

That had to taste fantastic.

[Fishawn]

Wow Factor!

[SmokinOutBack]

That is nothing short of fantastic! Talk about some flavors going on in that dish, wow!

[curious aardvark]

looks good



guess my main comment would be: I can see the balsamic but where's the sauce ?

The biggest issue I have with upmarket cuisine is that they consider a barely visible smear across the plate to be sauce. I like to have enough to taste and dip the food in :-)

[Mark R]

Very nice.

[RowdyRay]

Wow! Now that's different. Gotta give ya .

[gracoman]

guess my main comment would be: I can see the balsamic but where's the sauce ?

In this case, the sauce is more of a flavoring than a dipping sauce. Ramsay's sauce is reduced longer and therefore more substantial than the one I did. I made the marsala sauce thinner so when it was spooned onto the meat it was almost immediately absorbed. If you look closely you can see the sauce's brownish cast on the medallions. I thought the original sauce recipe a too rich considering I was plating on creamy, extremely buttery colcannon rather than risotto. It is, after all, a reduction made from the drippings from the griddle, sherry wine vinegar, brown chicken stock and marsala wine. I opted for the additional sweetness of balsamic glaze to better compliment the pistachios and overall richness of the plate.

[Squirrel]

Wow. I think I just peed a little. That is one amazing looking dish sir. I also have the Primo, unfortunately the band on the top broke and I am waiting for the new one to come in. I love cooking on that thing. Holds temps like nobody's business. Have some

[Catfish Charlie]

Dude! That is what we call hitting it out of the ballpark - that looks freakin awesome! You have some serious chow going on there - agree that is 5-star worthy

[barkonbutts]

Wowo great cook there!! very nice!!

[gracoman]

I also have the Primo... I love cooking on that thing.

As do I.

It has the advantages, and to a lesser extent, disadvantages of all ceramics but with true indirect and 2 zone capability.

I hope your broken band will be replaced soon.

[gracoman]

I realize I must work on my presentations. This was sloppy. In my defense, I've only been photographing cooks for the last 7 months and still have a problem wrapping my arms around the whole process. If the dish doesn't look perfect, I just can't make myself care enough to continue when hungry folks are looking at me as though I had 2 heads.

[Fishawn]

I realize I must work on my presentations. This was sloppy. In my defense, I've only been photographing cooks for the last 7 months and still have a problem wrapping my arms around the whole process. If the dish doesn't look perfect, I just can't make myself care enough to continue when hungry folks are looking at me as though I had 2 heads.

I say BS to that! ........... It looks Outstanding!!!.... I would give you again if I could ........ I'm no photographer like Rich, butt 1 thing I have noticed is pics taken in natural outdoor lighting seem to turn oot better for me ...... Next thyme, take a dish/plate ootside & take a couple pics with the sun/light behind you & see if you notice a difference

Great plate & thanks for posting your process & pics