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Chaudfboid of Stuffed Chicken Legs

Chicken legs stuffed with mushrooms, ham, onions, carrots, and spices, wrapped in bacon and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 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 ↓

Chaudfboid of Stuffed Chicken Legs

Oven, in the book's wordsA very moderate oven

Ingredients

Directions

The book says “a very moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Poach the chicken

  1. In a saucepan, add chicken legs, half an onion, carrot, and broth to cover.

  2. Cook over medium heat until tender, then remove from heat.

Make the stuffing

  1. Chop mushrooms, onion, and ham finely.

  2. In a skillet, cook the chopped mixture in clarified butter until moisture evaporates.

  3. Add Sauterne wine and let reduce.

  4. Stir in tomato purée, brown sauce, parsley, salt, and pepper.

  5. Mix in bread crumbs and chopped bacon or melted butter.

Wrap and bake

  1. Fill the bottoms of the chicken legs with the mixture, rounding it in each.

  2. Wrap each filled leg in two slices of bacon and tie to secure.

  3. In an agate dish, place chopped carrot, onion, and parsley.

  4. Set the wrapped chicken legs on the vegetables.

  5. Pour in white wine to half cover.

  6. Cook in a 350°F (175°C) oven for about 30 minutes.

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. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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

What each ingredient does

Chicken legs
Form the main body of the dish, becoming tender when simmered and then baked.
Mushrooms
Add moisture and savory flavor to the stuffing as their liquid cooks off.
Clarified butter
Cooks the stuffing and carries flavor without the milk solids that would burn.
Bread crumbs
Soak up cooking liquid and help bind the stuffing so it holds its shape.
Bacon
Bastes the chicken with fat as it cooks and adds smoky, savory flavor and browning.
Tomato purée
Adds acidity, body and deeper savory flavor to the stuffing.

The step that matters

Let the stuffing mixture dry out in the skillet. Cooking the chopped mushrooms, onion and ham until their moisture evaporates keeps the stuffing from becoming wet, so it holds its shape inside the leg and does not make the bacon-wrapped chicken soggy.

Swap the carrot

How well each one fits the dish's main ingredients (chicken, onion, mushroom, ham, butter, wine, tomato):

  1. Potatofits better
  2. Capsicumfits better
  3. Asparagusfits about as well
  4. Carrotthe original

Fit is the average pairing score against chicken, onion, mushroom, ham, butter, wine, tomato. 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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