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Stuffed Chicken Legs

Stuffed chicken legs filled with a creamy mushroom, truffle, and chicken mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Stuffed Chicken Legs

Ingredients

Directions

Make the filling

  1. Melt the butter in a pan and add the chopped onion, mushrooms, and truffle. Sauté for a few minutes.

  2. Remove the onions, mushrooms, and truffle from the pan.

  3. Add the flour to the pan and blend thoroughly.

  4. Gradually add the cream, salt, and pepper, cooking until thick.

  5. Stir in the sherry wine.

  6. Add the reserved onions, mushrooms, truffle, and ground chicken breast mixed with the egg whites.

  7. Spread the mixture on a dish to cool.

Stuff and serve

  1. Remove the bone from the chicken leg and fill it with the mixture. Sew it up and broil in butter.

  2. Serve hot or cold. If serving hot, accompany with drawn butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken breast
Forms the bulk of the filling, giving it a substantial, meaty body.
Egg whites
Bind the chicken mixture so it holds together when stuffed and cooked.
Cream
Adds moisture and richness, thickened into the filling's smooth body.
Flour
Thickens the butter and cream into a sauce that gives the filling body.
Butter
Adds richness and flavor, and browns the stuffed legs during broiling.

The step that matters

Cooking the cream and flour until thick. Flour must be blended into the butter and cooked before the cream is added so it thickens smoothly without lumps. Cooking it fully gives a stable filling that holds its shape when stuffed and cooked.

Swap the onion

How well each one fits the dish's main ingredients (chicken, cream, egg, butter, flour, mushroom, truffle):

  1. Asparagusfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, cream, egg, butter, flour, mushroom, truffle. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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