Stuffed Chicken Legs in Puff Pastry with Andouille Cream (Emeril Lagasse) Recipe

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Stuffed Chicken Legs in Puff Pastry with Andouille Cream (Emeril Lagasse)
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment or wax paper.
  2. Spread the meat of the chicken legs open and sprinkle the inside of each with 1/4 teaspoon of the Essence. Sprinkle the outside of each leg with another 1/4 teaspoon Essence, and use your hands to coat thoroughly.
  3. Divide the Andouille Cornbread Stuffing into 4 equal portions. Stuff the cavity of each leg with 1 portion of the stuffing and close the skin around it. Use kitchen twine to tie the tops of the legs closed. Season the outsides of the chicken legs with salt and freshly ground black pepper.
  4. Heat the oil in a large skillet over medium-high heat. Add the chicken legs, in batches if needed, and sear until well browned on all sides, 2 to 3 minutes per side. (If searing chicken in batches, wipe the skillet clean before searing the second batch.) Remove the chicken legs from the skillet, place on a baking sheet, and refrigerate until completely cooled.
  5. Place each pastry sheet on a lightly floured surface and roll out to 1/8-inch thick. Cut each sheet into a 9-inch triangle. Place one leg on each piece with the joint hanging over the edge. Brush the edges with the egg wash and fold the ends over to create a wrapper. Pinch the edges together to seal and place, seam side down, on the baking sheet.
  6. Bake for 35 minutes, remove from the oven and brush with the outsides of each chicken package with the remaining egg wash. Return the chicken to the oven and bake an additional 10 minutes, or until the crust is brown and the chicken is tender.
  7. While the chicken is baking, prepare the Andouille Cream and cover and keep warm until ready to serve.
  8. To serve, spoon 1/2 cup of the Andouille Cream onto each of 4 dinner plates, and place a baked chicken leg on each.
  9. Andouille Corn Bread Stuffing:
  10. 1 teaspoon olive oil
  11. 4 ounces chopped andouille sausage
  12. 1/4 cup chopped onions
  13. 1/4 cup chopped green onions
  14. 2 tablespoons chopped celery
  15. 2 tablespoons chopped green bell peppers
  16. 1 tablespoon minced garlic
  17. 1 teaspoon Essence, recipe follows
  18. 1/2 teaspoon kosher salt
  19. 3 turns freshly ground black pepper
  20. 1 cup coarsely crumbled Jalapeno Corn Muffins, recipe follows
  21. 1/2 cup chicken stock
  22. Heat the oil in a large skillet over high heat. Add the andouille and cook until rendered and brown, about 3 minutes. Add the onions and cook, stirring, for 3 minutes. Stir in the green onions, celery, and bell peppers and cook, stirring for 2 minutes. Add the garlic and saute for 1 minute.
  23. Stir in the Essence, salt, pepper, corn muffin crumbles, and stock and cook, stirring and shaking the skillet, for 2 minutes. Remove from the heat and set aside to cool. Serve with the Stuffed Chicken Legs.
  24. Yield: 1 1/2 cups
  25. Andouille Cream:
  26. 1 teaspoon olive oil
  27. 2 ounces chopped andouille sausage, casings removed
  28. 3 tablespoons peeled and chopped Italian plum tomatoes
  29. 3 tablespoons chopped green onions
  30. 2 tablespoons chopped onions
  31. 1 tablespoon minced garlic
  32. 1/2 cup chicken stock
  33. 1 1/2 cups heavy cream
  34. 2 teaspoons Essence, recipe follows
  35. 1/2 teaspoon kosher salt
  36. Heat the oil in a saucepan over high heat. Add the andouille and saute, breaking up the sausage with the side of a spoon, for 1 minute. Add the tomatoes, green onions and onions, and garlic and stir-fry for 1 minute.
  37. Stir in the stock and deglaze the bottom of the pot. Add the cream, Essence, and salt, and bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring occasionally, for 30 to 35 minutes or until reduced and slightly thickened. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
  38. Yield: about 1 1/2 cups
  39. Jalapeno Corn Muffins:
  40. 1/2 tablespoon butter, softened
  41. 1 egg
  42. 1/2 cup buttermilk
  43. 2 tablespoons vegetable oil
  44. 1 1/2 tablespoons seeded and minced jalapeno peppers
  45. 1/2 cup fresh (or frozen, thawed) corn kernels
  46. 1/2 cup all-purpose flour
  47. 1/2 cup yellow cornmeal
  48. 1 1/2 teaspoons baking powder
  49. 1/2 teaspoon kosher salt
  50. Pinch cayenne pepper
  51. Preheat the oven to 400 degrees F. Grease 6 muffin cups in a standard-sized muffin pan with the softened butter.
  52. In a large bowl, whisk the egg with the buttermilk, oil, jalapenos, and corn. Stir in the flour, cornmeal, baking powder, salt, and cayenne, being careful not to overmix. Divide the batter between the prepared muffin cups.
  53. Bake for 12 to 15 minutes, or until golden and a tester inserted into the center comes out clean. Remove from the oven and allow muffins to cool in the pan for 5 minutes. Remove from the pan and serve hot or cool on wire cooling racks and use for Andouille Cornbread Stuffing.
  54. Yield: 6 muffins
  55. Emeril’s Creole Seasoning (Essence):
  56. 2 1/2 tablespoons paprika
  57. 2 tablespoons salt
  58. 2 tablespoons garlic powder
  59. 1 tablespoon black pepper
  60. 1 tablespoon onion powder
  61. 1 tablespoon cayenne pepper
  62. 1 tablespoon dried leaf oregano
  63. 1 tablespoon dried thyme
  64. Combine all ingredients thoroughly and store in an airtight jar or container.
  65. Yield: about 2/3 cup
  66. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.16 Kcal (654 kJ)
Calories from fat 121.21 Kcal
% Daily Value*
Total Fat 13.47g 21%
Cholesterol 46.5mg 16%
Sodium 57.21mg 2%
Potassium 25.9mg 1%
Total Carbs 6.81g 2%
Sugars 0.16g 1%
Dietary Fiber 0.3g 1%
Protein 2.65g 5%
Iron 0.7mg 4%
Calcium 8.6mg 1%
Amount Per 100 g
Calories 434.45 Kcal (1819 kJ)
Calories from fat 337.22 Kcal
% Daily Value*
Total Fat 37.47g 21%
Cholesterol 129.37mg 16%
Sodium 159.17mg 2%
Potassium 72.05mg 1%
Total Carbs 18.93g 2%
Sugars 0.45g 1%
Dietary Fiber 0.85g 1%
Protein 7.37g 5%
Iron 1.9mg 4%
Calcium 24mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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