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Chicken Legs Stuffed With Blue Cheese And Walnuts
FOOD REPUBLIC22Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 6 whole chicken legs (whole (thigh and drumstick)
- freshly ground black pepper
- kosher salt
- 1/3 cup walnuts
- 2 Tbsp. unsalted butter
- 6 oz. button mushrooms (stem ends trimmed and coarsely chopped)
- 3/4 cup fresh breadcrumbs
- 2 large egg yolks (whisked)
- 1/4 cup bleu de bresse (crumbled, or stilton cheese)
- 1 Tbsp. walnut oil
- 3 oz. thick-cut bacon (cut crosswise into 1/3-inch-wide pieces)
- 12 shallots (peeled and left whole)
- 1/4 cup sauvignon blanc (or other dry white wine)
- 1/2 cup veal stock (rich, below or low-sodium beef or chicken broth)
- 2 Tbsp. heavy whipping cream
- flat leaf parsley (Chopped, for garnish, optional)
- 5 lb. veal breast
- 1 yellow onion (large, coarsely chopped)
- 1 large carrots (peeled and coarsely chopped)
- 2 bay leaves
- 3 thyme sprigs (or 1/4 teaspoon dried thyme)
- 12 parsley sprigs (flat-leaf)
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