CHERRY STUFFED CHICKEN LEGS WITH CHERRY SAUCE & SALAD

CHERRY STUFFED CHICKEN LEGS WITH CHERRY SAUCE & SALAD image

Number Of Ingredients 24

Cherry Stuffed Chicken Legs:
3 ounces Prosciutto di Parma (thinly sliced and cut into 1/4-inch-wide strips)
1 pound Cherries (pitted), separated
1 cups Fresh bread crumbs (coarse ground)
1 Granny Smith apple (peeled and small diced)
3 tablespoons Parmigiano-Reggiano (grated)
1 Egg (Beaten)
1/4 cup Parsley (finely chopped)
2 teaspoons Rosemary (finely chopped)
1 Oranges (grated)
6 Whole Chicken Legs, including thighs, bones removed by your butcher (each leg left in one piece), rinsed, and patted dry
Salt and Freshly Ground Black Pepper
2 cups Chicken Stock
1/2 cup Cider Vinegar
1/2 cup Fresh Chives (chopped)
2 tablespoons Cilantro (chopped)
3 tablespoons Butter
Salad to Accompany:
3 cups Baby Arugula
1/2 Apple (thinly sliced)
1/4 cup Dried Cherries
1 Orange (zest & juice)
Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper

Steps:

Preheat grill to medium-high heat. Coarsely chop half of the Cherries. In a medium bowl, gently stir together the 1/2 of the chopped Cherries, Apples, Prosciutto, Bread Crumbs, Parmigiano-Reggiano, Eggs, Parsley, Rosemary and Orange Zest until combined. Season with Salt and Pepper. Lay the Chicken Legs skin side down on a cutting board and season all over with Salt and Pepper. Place 2 tablespoons of the filling into the cavity of each Leg, spreading it into the Thigh and upper part of the Leg. Roll each Leg up, starting from a long side, and tie tightly twice with butcher's twine. Season the Legs with Salt and Pepper, drizzle with Extra Virgin Olive Oil and place skin-side-down on preheated grill. Cook until skin is golden-brown and flip. Cook Chicken Leg until the internal temperature registers 160°F. Meanwhile, make the cherry sauce by pouring the Chicken Stock, Cider Vinegar and the rest of the Cherries into a small sauce pot. Cook until stock has reduced and the Cherries have broken down a bit, about 10 minutes. Finish with Butter, Chives and Cilantro. Remove Chicken from heat and rest for 10 minutes. Slice each leg into 3/4-inch-thick medallions serve with Cherry Sauce and Salad. For salad, toss together the Arugula, Apples and Cherries. Dress with the Orange Zest, Juice and drizzle with a few tablespoons of Olive Oil. Season with Salt and Pepper and toss to combine.