Stuffed chicken leg with mustard velouté

This refined stuffed chicken leg combines tender, juicy meat with a rich vegetable terrine and a smooth mustard velouté. Each bite offers a harmonious mix of savoury sausage, fresh herbs, and velvety sauce, delivering a comforting yet elegant dish perfect for special occasions or a cosy date night.

This dish is a Nutri-Score B, signifying a balanced nutritional profile with good use of fresh vegetables and lean protein, complimented by moderate butter and sausage content. Ideal for an enjoyable yet nourishing meal.

Method

Prepare the Sausage Filling and Chicken Leg (Overnight)

1. Gently fry the onion: Heat 50g unsalted butter in a frying pan. Add chopped half an onion and cook gently for 10-15 minutes until softened but not browned. Set aside to cool.
2. Mix the stuffing: In a bowl, combine the cooled onion with 50g sausage meat, 2 tbsp chopped sage, and 25g panko breadcrumbs. Mix well.
3. Stuff the chicken: Push the sausage mixture into the middle of the deboned chicken leg (skin on).
4. Secure and chill: Roll the stuffed chicken tightly in tin foil to form a log shape. Wrap in cling film and place in the fridge overnight to set and develop flavour.

Make the Root Vegetable Terrine (1 Hour 45 Minutes Total, Including Baking and Cooling)

1. Preheat the oven: Heat to 180C/160C fan/Gas mark 4. Line a 450g loaf tin with baking paper.
2. Infuse butter with garlic and thyme: Slowly melt 200g unsalted butter in a pan with 6 crushed garlic cloves and a big handful of fresh thyme. Simmer for 3 minutes.
3. Remove aromatics and cool butter: Take out the garlic and thyme and let the melted butter cool slightly.
4. Prepare vegetables: In a mixing bowl, combine 3 thinly sliced large carrots, 3 thinly sliced large parsnips, and 1 thinly sliced small celeriac. Season generously with salt and fresh black pepper.
5. Mix with egg and butter: Add 1 free-range egg to the vegetable mix, then pour over the infused melted butter. Mix everything together so the vegetables are evenly coated.
6. Fill the tin: Lay the vegetable mixture flat into the lined loaf tin.
7. Steam bake: Place the loaf tin in a deep roasting tray with some warm water to create steam. Bake in the oven for 45 minutes.
8. Press and cool: Remove the loaf from the oven, place another loaf tin on top, and add weights (like heavy jars or tins) to compress the terrine. Let it cool, then refrigerate overnight.

Cook the Chicken Leg (15–20 Minutes)

1. Preheat the oven: Set to 200C/180C fan/Gas mark 6.
2. Brown the chicken: Heat a knob of butter in an ovenproof frying pan. Add 2 sprigs fresh thyme and 1 sprig fresh rosemary to the pan along with the chilled stuffed chicken leg. Cook for a few minutes, turning to get an even golden-brown colour all over.
3. Roast: Transfer the frying pan to the oven and cook the chicken leg for 15-20 minutes until cooked through.
4. Rest the chicken: Remove the pan from the oven and set the chicken aside to rest while you make the sauce and prepare to serve.

Make the Mustard Velouté (About 10 Minutes)

1. Start the roux: Melt 10g unsalted butter in a pan, then add 10g plain flour. Cook for 1 minute, stirring continuously to cook out the raw flour taste.
2. Add white wine: Gradually whisk in 50ml white wine until the mixture is smooth and combined.
3. Incorporate stock: Slowly add 150ml hot chicken stock, whisking constantly to keep the mixture smooth.
4. Finish the sauce: Bring to the boil, then remove from heat. Stir in 1 tsp Dijon mustard, 1 tsp wholegrain mustard, 1 small handful chopped tarragon, and 1 tbsp crème fraîche. Season with salt and freshly ground black pepper to taste.

Final Preparations and Serving (10–15 Minutes)

1. Prepare terrine slices: Cut the root vegetable terrine into 2–3 cm slices.
2. Warm the terrine: Heat a knob of butter in a frying pan over medium-high heat. Add the terrine slices, cut side down, and fry until warmed through and lightly browned.
3. Wilt the cavolo nero: In another frying pan, melt a knob of butter over high heat with a splash of water. Add 200g shredded cavolo nero and cook until just tender.
4. Plate the dish: Spoon some mustard velouté onto each serving plate. Use a slotted spoon to place the wilted cavolo nero on top of the sauce.
5. Slice the chicken: Carve the rested chicken leg into slices and arrange over the cavolo nero.
6. Add the terrine: Place the fried terrine slices alongside the chicken, completing the elegant plating.

Suggested Wine Pairing

Here are three wines under £12.50 from UK supermarkets that complement the stuffed chicken leg with mustard velouté, highlighting savoury, herbaceous, and creamy flavours:

• Chablis AOC, Domaine William Fèvre – Crisp and mineral-driven white wine that balances the richness of the velouté and cuts through the creamy textures with bright acidity.
• Loire Valley Sauvignon Blanc – Fresh and herbaceous, this wine’s citrus notes enhance the tarragon and mustard elements of the dish while refreshing the palate.
• Beaujolais Villages – Light-bodied red with fruity notes that pair beautifully with the roasted chicken and earthy root vegetable terrine.

What can you serve with this

1. Wilted greens: Additional sautéed kale or spinach offers fresh contrast and ties in well with the cavolo nero.
2. Creamy mashed potatoes: A comforting side that complements the velouté’s silky sauce and adds heartiness.
3. Crusty artisan bread: Perfect for mopping up any extra mustard velouté on the plate.

FAQs for Stuffed chicken leg with mustard velouté

• Can I prepare this dish ahead of time? Yes, the chicken leg and terrine both keep well refrigerated overnight, making the day of serving easier.
• What can I use instead of cavolo nero? Spinach or kale are great alternatives if cavolo nero is unavailable.
• Is this recipe suitable for nut-free diets? Yes, this recipe is nut-free as indicated.
• How do I know when the chicken leg is cooked? The internal temperature should reach 75°C (165°F) for safe consumption.
• Can I substitute the butter with oil? Butter adds richness, but a mild oil like sunflower can be used if preferred.

Nutri-score Health Check

This recipe scores a Nutri-Score of B, reflecting a meal that balances nutrition with indulgence.

Positive Factors

• The inclusion of fresh root vegetables, which provide fibre and vitamins.
• Use of lean chicken leg as a protein source.
• Herbs like thyme, rosemary, and tarragon adding antioxidant benefits.

Negative Factors

• The use of butter and sausage meat adds saturated fat and calories.
• Panko breadcrumbs increase carbohydrate content.

This score is automatically calculated from the recipe’s ingredients and serves only as a guide.