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Easy Chicken Leg recipe chicken timbale Olive oil, Mushroom, fried red lettuce
from: DeckerMatching select cuts of meat to the cooking method is the first and most important rule. Doubtless, meat in a piping hot stew or a creamy bowl of pasta makes for a scrumptious meal. Meat is very versatile in that it can be roasted, grilled, baked and even fried, depending on your dish and cuisine. But a warning is in order as you could be headed for recipe disaster if you fail to match the cut of meat to the dish. The wrong cut in a dish definitely screams for some culinary tuition. Get the meat right and it will not only complement but also heighten the experience of the intended dish. So to help you save your dish and its flavour by adding just the right piece to the right dish we have got a great recipe here
Easy Chicken Leg recipe chicken timbale Olive oil, Mushroom, fried red lettuce
Cut of Meat: Chicken leg
Chef suggests: "The meat of the leg is best for this dish as it will remain moist through the long cooking process required to make confits."
Ingredients:
- 600 gm chicken legs/thighs
- 200 gm asparagus
- 40 ml olive oil
- 100 gm shitake mushrooms
- 100 gm pine seeds
- 200 gm black olive paste
- 50 gm parsley
- 10 gm rosemary sprigs
- 150 gm yellow zucchini
- 150 gm green zucchini sliced
- 200 gm eggplant (roasted)
- 50 ml chicken stock
- 20 gm red lettuce (fried)
- 20 gm arugula lettuce (fried)
Method of Preparation:
- Peel the roasted eggplant and puree it with 20 ml extra virgin olive oil and chicken stock. Keep aside.
- De-bone the legs and thighs of the chicken.
- Marinate it in rosemary, olive oil, salt and pepper for two hours. Transfer this into a pot, pour in some olive oil and simmer very slowly for three hours, remove from the fire and let it cool.
- Now, shred this meat and mix some extra virgin olive oil, salt, pepper, roasted pine seeds and chopped parsley.
- In another bowl, lightly cook the zucchini in salted water. Once it is cooked, remove it and let it dry.
- Line an empty cup with alternate colours of zucchini and then fill with the shredded chicken mixture.
- Heat it in an oven for a few minutes. Boil the asparagus in water and arrange on a plate.
- Top it with the sliced mushrooms. Now place a small mound of black olive paste on top and de-mould the cup that has the shredded chicken and zucchini onto this plate.
- Garnish with the eggplant sauce and a mixture of the fried lettuce and rosemary. Serve.
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