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Oka Stuffed Chicken Legs

Ingredients

4 chicken legs
125 ml (1/2 cup) Ricotta l'Abbaye St-Benoît
125 ml (1/2 cup) Oka, grated
1 bundle watercress, chopped
30 ml (2 tbsp.) fresh basil, chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
Salt and freshly ground black pepper

Preparation

Preheat BBQ grill to medium heat.

In a bowl, mix the Ricotta l'Abbaye St-Benoît, Oka, watercress, basil, shallot and garlic. Season with salt and pepper. Delicately stretch the skin of the chicken legs without removing it and insert the stuffing by spreading it out over the meat.

Place the chicken legs directly on the pre-oiled grill of the BBQ. Cook them for about 30 minutes, until golden, turning them over regularly.

Caramelized shallots emulsion

Ingredients

4 shallots, finely sliced
30 ml (2 tbsp.) butter
30 ml (2 tbsp.) maple syrup
30 ml (2 tbsp.) balsamic vinegar
60 ml (4 tbsp.) nut oil
5 ml (1 tsp.) Dijon mustard
60 ml (4 tbsp.) olive oil

Preparation

In a saucepan, brown the shallots in butter until golden. Add 15 ml (1 tbsp.) of maple syrup and continue cooking to caramelize. Set aside. The shallots will become crispy. In a bowl, whip together the balsamic vinegar, the nut oil, the remaining maple syrup and Dijon mustard. Add the olive oil and the caramelized shallots.

Note: The emulsion with caramelized shallots can be prepared a few hours ahead.

When serving, garnish with the caramelized shallots emulsion, accompanied with seasonal vegetables and small new potatoes.

Oka Stuffed Chicken Legs