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Gigotine of Chicken Fall Dinner Party from Provence

Gigotine of Chicken

Chef François de Mélogue
This rustic main course is a play on the culinary term gigot (lamb leg). For this recipe, the chicken is deboned and stuffed with fragrant herbs and roasted. I serve the gigotine with a gratin of zucchini and caramelized onions.
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Provencal
Servings 6 people


  • 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 of Celery diced fine
  • Sea Salt and Black Pepper
  • 1 tbsp Chopped Fresh Herbs summer savory, thyme, basil, parsley, tarragon
  • 2 tbsp Breadcrumbs
  • 1 large Egg
  • 2 tbsp Unsalted Butter
  • 1 cup Chicken Stock


  • Remove the thigh bone and put 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, 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 about 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.
Keyword Chicken
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