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Truffle Stuffed Chicken Legs With Candied Butternut Squash Recipe

by Global Cookbook

Ingredients

1 x Butternut squash 2 Tbsp. Butter 2 tsp Sugar 1 pch Cinnamon 1 pch Nutmeg     Salt to taste     Freshly-grnd black pepper to taste 4 x Boned chicken legs with thighs attached,     leaving bottom joint of drumstick intact     Extra virgin olive oil for drizzling

2 x Fresh lemons pith and skin cut     into 1/4" slices 8 x Garlic cloves 1/2 c. Julienned onions 1 x Black truffle shaved into thin     slices 1 x recipe Basic pie dough rolled out into     two 9-inch dough rounds, each cut in half 1 x Egg beaten

Directions

1. Preheat the oven to 375 degrees.
2. Bring a pot of boiling water to a boil. Add in the squash and season with 1 tsp. of salt. Cook till the squash is tender, about 7 min. Remove from the heat and drain. In a large saute/fry pan, over medium heat, heat the butter. Add in the squash, sugar, cinnamon and nutmeg. Season with salt and pepper. Saute/fry for 2 min and remove from the heat. Keep the squash hot.
3. Season the chicken legs all over with a drizzle of extra virgin olive oil and salt and pepper. In a small mixing bowl, toss the lemon zest, garlic and onions with extra virgin olive oil, salt and pepper. Stuff the cavity of each chicken leg with the lemon and onion mix. Divide the truffle slices into fourths and stuff the truffle slices underneath the skin of each chicken leg.
4. Brush the half-circles of dough with some of the beaten egg and place one leg on each piece with the joint sticking out. Fold the ends over to create a wrapper and place, seam-side down, on a parchment-lined baking sheet. Brush the outside of each package with more of the beaten egg and bake till the crust is brown and the chicken tender, about 35 min. Serve the candied squash with the chicken legs.
5. This recipe yields 4 servings.
6. Comments: The original recipe title as listed is "Truffle Stuffed Chicken Legs In Puff Pastry With Candied Butternut Squash"

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