In the Kitchen: Chicken Leg with Autumn Farrotto and Chicken Jus

confit-chicken-leg

Chef Raymond Montaquila of The Coast Guard House joined us in The Rhode Show kitchen to show us how to make their Chicken Leg with Autumn Farrotto and Chicken Jus.

Ingredients:

Farro
1# farro soaked according to the package / half pulsed in food processor
2c butternut squash peeled and diced in 3/8”cubes
2c yellow turnip peeled and diced in 3/8”cubes
2c purple top turnip peeled and diced in 3/8”cubes
2c celery root peeled and diced in 3/8”cubes
4 c julienne kale (Tuscan or Red Russian)stems removed
2 c mushroom large dice
1/2 c minced shallot
1/4 c minced garlic
8 c chicken or turkey stock
8 tbs butter
2 tbs fresh thyme
1/2 c scallions sliced
Celery leaves roughly broken

Chicken legs
4 chicken legs
2 tbs kosher salt
1 tsp brown sugar
Fresh rosemary and thyme
6 garlic cloves
Duck fat, chicken fat or light oil to cover chicken

Sauce
3 c Chicken stock
Trimmings from the root vegetables
1/4 c mushroom
Thyme
3 cloves garlic smashed
2 sm shallots sliced
1/4 c Dry white wine
Salt
Brandy 3 tbs
Butter to finish

Please watch the video for instructions on how to put it all together.