To make the stuffing, mix the walnuts with pork mince, egg yolk, thyme and Parmesan. Season well. Open the chicken legs, season and divide the stuffing between them. Roll up to close. Lay 4 rashers of bacon on a board overlapping slightly. Put on stuffed chicken portion and wrap the bacon around to cover completely. Repeat for all chicken portions. Wrap each chicken leg in foil and twist the ends to seal. Poach for 8-10 minutes. Allow to cool slightly then sauté in a frying pan until the bacon is brown and crispy. Transfer to a warm platter to rest. Deglaze the pan with the sherry vinegar and Marsala and stock. Allow to bubble until reduced by half. In another pot, blanche the carrots and cabbage. Reduce the cream by half and add the cabbage and carrots. Season and serve with the chicken.

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