Our cheeses logo

Oka Stuffed Chicken Legs

4 portions


  • 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

Caramelized shallots emulsion

  • 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


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • 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

  • 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.

You can use this cheese for this recipe



Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines