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Stuffed Chicken

Stuffed Chicken is a chicken recipe made with Andouille Corn Bread Stuffing, Andouille Cream, Olive Oil, Onions, and Green Onions. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 2 cup
• 1 tbsp
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 1/2 cup
• 1 tbsp
• 1 cup
• 1 tbsp
• 1 tsp
• 3/4 cup
• 1 tbsp
• 2 1/4 cup
• 1 tsp
• 4 1/2 tbsp

Method (preview)

1. 1

   Prepare the Andouille corn-Bread Stuffing and the Basic Pie Dough.

2. 2

   Preheat the oven to 375F.

3. 3

   Line a baken sheet with parchment or wax paper.

4. 4

   Spread the meat of the chicken legs open and sprinkle the inside of each with 3/4 teaspoon Creole Seasoning.

5. 5

   Sprinkle the outside of each leg with another 1/4 teaspoon Creole Seasoning, and use your hands to coat thoroughly.

6. 6

   Stuff the cavity of each leg with 6 tablespoons of the stuffing and close the skin around it.

7. 7

   Brush the half-circles of dough with some of the beaten egg and place one leg on each piece with the joint sticking out.

8. 8

   Fold the ends over to create a wrapper and place, seam side down, on the baking sheet.

9. 9

   Brush the outside of each package with more of the beaten egg and bake until the crust is brown and the chicken tender, for about 35 minutes.

10. 10

    Then prepare the Andouille Cream.

11. 11

    To serve, spoon 1/2 cup of the Andouille Cream onto each of 4 dinner plates, and place a baked chicken leg on each.

12. 12

    Heat the oil in a large skillet over high heat.

13. 13

    Add the onions and andouille and saute for 1 minute.

14. 14

    Add the green onions, celery, bell peppers, and garlic and stir-fry for 1 minute.

15. 15

    Stir in the Creole seasoning, salt, pepper, corn muffins, and stock and cook, stirring and shaking the skillet, for 2 minutes.

16. 16

    Remove from the heat.

17. 17

    Use immediately.

18. 18

    Preheat the oven to 375F.

19. 19

    Grease a 12-cup muffin tin with the softened butter.

20. 20

    In a large bowl, whisk the eggs with the jalapenos and corn.

21. 21

    Stir in the flour, cornmeal, baking powder, and salt.

22. 22

    Beat in the milk and oil. Pour the batter into the muffin tin.

23. 23

    Bake until golden, for about 25 minutes. Remove from the oven and cool slightly before serving.

24. 24

    In a bowl, combine the flour and salt.

25. 25

    Add the butter or shortening and work it through with your hands until the mixture resembles coarse crumbs.

26. 26

    Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (don't overhandle the dough.) Wrap in plastic and refrigerate for 20 minutes.

27. 27

    Remove the dough from the refrigerator and place on a floured surface.

28. 28

    If you're making 2 crusts, cut the dough in half and put the second half back in the refrigerator.

29. 29

    For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8 inch thick.

30. 30

    Gently fold the circle in half then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan.

31. 31

    Crimp the edges, or pinch in a decorative border.

32. 32

    Fill and bake as directed.