Gigotine of Chicken
This rustic main course is a play on the culinary term gigot (lamb leg). For this recipe, the chicken is deboned, stuffed with fragrant herbs, and roasted. I serve the gigotine with a gratin of zucchini and caramelized onions.
Ingredients
- 6 chicken legs and thighs
- 2 tbsp olive oil
- 2 cloves garlic chopped
- 1 leek washed well and diced fine
- 1 sweet onion peeled and diced fine
- 2 carrots peeled and diced fine
- 1 fennel bulb diced fine
- 1 rib celery diced fine
- sea salt and freshly ground black pepper
- 1 tbsp fresh mixed herbs chopped, summer savory, thyme, basil, parsley, tarragon
- 2 tbsp breadcrumbs
- 1 large egg
- 2 tbsp unsalted butter
- 1 cup chicken stock
Instructions
- Remove the thigh bone and set the chicken legs aside while you prepare the filling. In a medium saucepan over medium-high heat, heat the olive oil with the garlic and cook until the garlic starts turning amber-coloured, about 2 minutes. Add the leeks, onion, carrots, fennel, and celery.
- Preheat the oven to 400°F (200°C).
- Reduce the heat to low and simmer, stirring occasionally, until the vegetables are soft, about 8 minutes. Season with salt and pepper to taste, and toss with the herbs, breadcrumbs, and egg.
- Lay the chicken thighs out on a counter with the skin side facing downwards. Put about a pinky-sized filling where the thigh bone used to be and roll it up. Use a toothpick or skewer to help keep the stuffing inside.
- Butter a skillet and lay the chicken on top. Pour chicken stock around and roast for 45 minutes, or until the chicken is fully cooked. Let rest for 10 minutes before slicing.
- To serve, slice the chicken thigh into 4 pieces and leave the leg intact. Arrange on warmed plates with a spoonful of zucchini gratin.
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