Name: Sausage and Chicken Leg Roulade
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 10 chicken capons (deboned dark meat chicken, skin left on); 1/2 cup small chopped shallots; 1/4 cup small chopped carrots; 1/4 cup small chopped celery; 4 cloves chopped garlic; 1/4 cup currants; 2 tablespoons toasted walnuts; 1/2 cup white rice; 1 teaspoon chopped fresh thyme; 1/4 teaspoon ground cumin; 1/2 cups clear chicken soup or water; 1/2 pound Jack's Sweet or Spicy Italian Sausage (finely chopped); 1 tablespoon brown sugar; 1 cup fresh OJ; 1/2 cup reduced prune juice; 1 teaspoon minced orange zest; 1 tablespoon chopped fresh chives; Salt and freshly ground black pepper

Stuff your dark meat chicken with sausage and rice for this gourmet meal. The sweet glaze balances the spiciness of the sausage perfectly.

Sausage and Chicken Leg Roulade

Prep Time 30

Cook Time 1

Total Time 1 30

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Servings

Ingredients

10 chicken capons deboned dark meat chicken, skin left on
1/2 cup small chopped shallots
1/4 cup small chopped carrots
1/4 cup small chopped celery
4 cloves chopped garlic
1/4 cup currants
2 tablespoons toasted walnuts
1/2 cup white rice
1 teaspoon chopped fresh thyme
1/4 teaspoon ground cumin
1/2 cups clear chicken soup or water
1/2 pound Jack’s Sweet or Spicy Italian Sausage finely chopped
1 tablespoon brown sugar
1 cup fresh OJ
1/2 cup reduced prune juice
1 teaspoon minced orange zest
1 tablespoon chopped fresh chives
Salt and freshly ground black pepper

Instructions

Heat a medium pot with 1 tablespoon oil over medium-high heat. Add the shallots, carrots, and celery and cook, stirring often, until translucent. Add the garlic for 30 seconds. Stir in the rice and toast for about 2 minutes. Stir in the currants, walnuts, thyme, cumin, and 1 teaspoon salt. Pour in chicken soup (or water) and bring to a boil.
Reduce the heat to low, cover, and cook for about 30 minutes, until the rice is fully cooked. Spread the rice over a parchment-lined sheet pan and cool. While rice is cooking, heat up a frying pan, and add 1 tablespoon oil and diced sausage.
Cook until sausage is golden brown, about three minutes. Remove from heat and reserve sausage for stuffing chicken.
In the same pan used to sear sausage, pour in prune juice, orange juice and zest, and brown sugar, and cook until thickened, about fifteen minutes. Heat up oven to 400°F. Lay the chicken skin-side down on cutting board. Sprinkle with salt and pepper. Place 2 tablespoons of rice over chicken, and spread evenly. Repeat with 2 tablespoons of sausage. Pull the skin up around the filling, flip chicken over, and secure shut with a toothpick.
Put the chicken on a parchment-lined sheet pan. With a brush, glaze the chicken skins with pan sauce, pour remaining sauce over the chicken, and roast in the oven. To get a completely glazed chicken, take out chicken in middle of cooking and re-glaze with pan sauce.
Chicken will be cooked through in about 30 minutes. Garnish with chopped chives and remaining sauce.
As seen in the Joy of Kosher with Jamie Geller Magazine
Chanukah 2014
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