Stuffed chicken leg with pea risotto , braised vegetables and chicken jus

200 g arborio rice
30g frozen peas
3g saffron
30g butter
4 baby radish
4 baby parsnip
4 baby onions
4 fennel stocks
10g shaved Parmesan cheese
2 chicken legs
100g mince pork
100g mince chicken
30g diced carrots
30g diced shallot
2g thyme
30 ml double cream
2 l chicken stock

The chicken legs:

• De bone chicken legs leaving drumstick bone on. Keep bones
• Reduce 1 l of chicken stock by half with the bones.
• Cut the tip of the drumstick and push the bone out slightly.
• Cut all the chicken meat from the leg carefully not damaging the skin.
• Sweat diced carrot and the diced shallots with olive oil on a low heat.
• Chop the chicken meat finely place in a bowl with the pork mince,cream,diced carrot,shallot and thyme season. Pan fry small amount of the mix to check seasoning.
• Stuff the legs and seal with the skin using cocktail sticks.
• pan fry the stuffed legs until golden brown.
• Place legs on baking tray with some chicken stock, into the oven 180 for 15-20.

The braised vegetables:

• Cut baby radish into quarters, peel baby parsnip and half it,peel baby onions cut into halves.Cut fennel stocks into 2 cm long pieces
• Pan fry baby onions with butter let it cook for 2 min and add the other veg.
• Glaze with the reduced stock, cover and pop into the oven for 5-10 min.
• Drain liquid through fine sieve into a small sauce pan and reduce to a jus consistency.

For the risotto:

• Cook the peas in a pan with boiling water for 2 min then drain and cool down under cold water.
• Melt butter in a large fraying pan add the rice and the saffron. Add the white wine, reduce.
• Add the chicken stock gradually keep stirring. Repeat until the rice is soft,about 15-25 min.
• Once done stir in the peas and season.
• Finish with Parmesan cheese on top.

Love to eat !