Jambonneaux de poulet
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Chickens |
| 1 | Red pepper | |
| 1 | Egg | |
| 1 | bunch | Basil |
| Spaghetti | ||
| 6 | Tomatoes | |
| 2 | Potatoes | |
| 1 | pounds | Calabrese |
| ¼ | pint | Chicken stock |
| 1 | Glass red wine | |
| 4 | slices | Bacon |
| Oil | ||
| 2 | ounces | Butter |
Directions
Take the meat off 2 chickens. Bone out the other 4 chickens. Mince the chicken meat (using the large hole in the mincer) and red pepper with basil leaves. Season and add the egg. Fill the chicken legs fairly full. Cover each with a slice of bacon. Tie with string and colour in the oil.
Put into a dish with the chicken stock and red wine and bake in the oven for about 35 minutes at 180C. Take out the legs, remove the skin and allow to set. Strain the sauce to use later. Quarter and de-seed the tomatoes.
Cut the potatoes into ¼ inch dice.
Cook the spaghetti and toss in the butter. Cook the calabrese. Put the spaghetti onto a dish and toss in more butter. arrange the legs around the spaghetti. Mix the potatoes with the tomatoes and the sauce. Sprinkle the calabrese around the legs and serve.
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