Best Kates Goat Cheese Stuffed Roasted Chicken Leg In Wine Sauce Recipes

CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE

Steps:

• In a small bowl, mash the goat cheese and milk together until smooth.
• Mix in the garlic, parsley, oregano, and chile flakes.
• Stir in the olives and season with salt and pepper.
• On the thickest side of each breast, cut a deep, 3-inch-long pocket.
• Using your fingers, stuff the goat cheese mixture into each pocket.
• Close by pressing the flesh together, securing with a toothpick if necessary.
• In a large frying pan, heat the oil over medium-high heat.
• Have ready a lid that's too small for the pan but will cover all the breasts.
• Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
• Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
• Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
• Drizzle the reduction over the chicken and serve.
• If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
• While the blender is running, add the oil slowly until emulsified.
• Add the spinach and cilantro and blend until smooth.
• Add the honey and season to taste with salt and pepper.
• Serve at room temperature.

ROASTED CHICKEN LEGS WITH POTATOES AND KALE

Steps:

• Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
• Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
• Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

CHICKEN LEGS IN WHITE WINE SAUCE

Steps:

• Sprinkle the chicken legs with salt and pepper. Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down.
• Add the mushrooms, onions and garlic. Cook over medium heat until lightly browned on one side, about 3 minutes.
• Turn the pieces and continue cooking, about 3 more minutes.
• Pour off the fat, add the flour and blend well for about 3 minutes more.
• Add the wine, broth, bay leaf, thyme and parsley.
• bring to boil, cover and simmer for 15 minutes.
• Transfer the chicken, mushrooms and onions to a serving platter.
• Discard the bay leaf and the spring of thyme.
• Check the seasoning and reduce the sauce, if to thin.
• Stir in the butter and pour the sauce over the chicken. Sprinkle with some more parsley.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND RED PEPPER

Steps:

• For chicken: Preheat oven to 350F.
• Pound chicken between 2 sheets of wax paper to thickness of ¼ inch.
• Pat chicken dry.
• Combine cheese, green onions, red pepper and basil in a small bowl.
• Season with salt and pepper.
• Spread cheese mixture lengthwise over half of each chicken piece.
• Tuck short ends in and roll chicken up, starting at one long side, into tight cylinders.
• Tie ends together with string to secure.
• Dip chicken in egg, allowing excess to drip back into bowl.
• Roll in breadcrumbs, shaking off excess (can be prepared up to 4 hours ahead; refrigerate).
• Place chicken in square baking dish to comfortably hold rolls.
• Pour 2 tblsps melted butter over.
• Bake until cooked through, about 20-25 minutes.
• For sauce: Melt ¼ cup butter in large skillet over medium heat.
• Add mushrooms and saute until tender, about 8 minutes.
• Add wine and boil for 3 minutes.
• Add stock and boil until liquid is reduced by half, about 6 minutes.
• Remove from heat and swirl in 4 tblsps of butter, one piece at a time.
• Season.
• Remove string from chicken.
• Cut rolls crosswise into ½ inch thick rounds.
• Fan on plates.
• Serve immediately, passing sauce separately.

ROASTED CHICKEN LEGS AND RATATOUILLE

Steps:

• Preheat oven to 375 degrees F.
• In a large aluminum foiled roasting pan, place 1 tbsp olive oil.
• Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.
• Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don't fit.
• Cover all with the tomato pasta sauce evenly.
• Bake for 40-50 minutes until chicken juice runs clear.

KATE'S GOAT CHEESE STUFFED ROASTED CHICKEN LEG IN WINE SAUCE

Steps:

• Preheat oven to 400F degrees. Place oven rack in middle position.
• In a large roasting pan, carefully loosen chicken skin on chicken legs all the way down to the drumstick bone without ripping skin. Evenly press a layer of 2 slices of goat cheese on top of thigh and drumstick. Position skin back in place with cheese underneath. Generously rub chicken skin with melted butter; reserve any remaining melted butter for white wine lemon mixture. Sprinkle onion powder on top of chicken legs.
• Arrange potatoes and zucchini around chicken legs. Sprinkle finely chopped onion evenly over the potatoes and zucchini in the pan.
• In another medium bowl, whisk together minced garlic and olive oil. Sprinkle olive oil with garlic evenly over the potatoes and zucchini in the pan.
• In a medium bowl, whisk together white wine, lemon juice, and reserved melted butter; drizzle this over the potatoes and zucchini in the pan. Sprinkle marjoram or oregano over the potatoes and zucchini.
• Sprinkle salt and black pepper over the chicken legs, potatoes, and zucchini. Drizzle 2 tablespoons chicken broth into the 4 corners of the pan (do NOT drizzle on top of the chicken, potatoes, or zucchini).
• Roast, uncovered, for 1 hour 20 minutes at 400F degrees. Serve chicken, potatoes, and zucchini with pan juices.