Kholbasa-Stuffed Chicken Legs with Sweet Pepper, Honey and Onion Compote

Yield: 4

Ingredients

Compote

• 1 medium onion, thinly sliced
• 1/2 red bell pepper, thinly sliced lengthwise
• 1/2 yellow bell pepper, thinly sliced lengthwise
• 1/2 green bell pepper, thinly sliced lengthwise
• 1 tablespoon olive oil – (15ml)
• 1 tablespoon dry white wine – (15ml)
• 1 teaspoon corn syrup – (5ml)
• 1 teaspoon honey – (5ml)
• 1 teaspoon maple syrup – (5ml)
• 1 tablespoon white wine vinegar – (15ml)
• 1 cup canned low-salt chicken broth – (250ml)

Chicken

• 4 ounce Kholbasa sausage, cut into 1/2-inch pieces
• 1 large egg
• 1 tablespoon whipping cream – (15ml)
• 4 large chicken legs, skin and bones removed
• Chopped fresh parsley
• Clarified butter

Directions

1. Preheat oven to 500°F
2. Separate one cup of this mixture and blend in a food processor until smooth.  Return the puree to the compote and continue to simmer for a few more minutes.  Season with salt and pepper.  This can be made in advance and chilled for up to 2 days.  It should be served warm.
3. To make the clarified butter, melt butter slowly over low heat until foam rises to the top.  Skim off the foam and carefully remove the clear liquid. This is the clarified butter.  The foam is the impurities and salt, the milky liquid on the bottom is whey. This makes approximately 1/2 cup of clarified butter which can be stored in the fridge indefinitely.
4. Pound each boneless chicken leg between two sheets of waxed paper to 1/3-inch-thick rectangle and season with salt and pepper.
5. For the filling place sausage, egg and whipping cream into the food processor blend until the sausage is finely chopped.  Spread sausage filling over chicken legs.  Be sure to leave a ½ inch border on short sides. Starting at long side, roll up chicken as you would a jelly roll.
6. Place four 9×7 inch foil squares on work surface; butter the foil with clarified butter.  Place one chicken roll at the center of each square.   Roll up foil tightly around the chicken.
7. Lay chicken rolls on a baking sheet and bake for about 25 minutes or until chicken is cooked through.
8. To make the compote, combine all the peppers, onion, olive oil, wine, syrups and vinegar in a heavy saucepan.  Cover and cook for approximately five minutes, stirring often.  Add the stock and simmer for approximately 25 -30 minutes until the vegetables are tender.
9. Plate the chicken on top of the compote and garnish with fresh herbs.
10. Serve and enjoy!