Spring Joy in Žofín Garden
16.04.2015Company: Zátiší Group
Spring! The most joyful season is finally here. Žofín Garden Restaurant opens up its garden tent after the winter and introduces a brand-new spring menu full of seasonal delicacies. Learn how to prepare a favorite spring recipe by the chef, Filip Vobořil.
Stuffed chicken leg with spinach and glazed shallots
Serves 4:
4 chicken legs
100 g streaky bacon
8 slices toast bread
50 g chives / green onion
2 pcs onion
0.1 l milk
2 eggs
150 g butter
400 g spinach
200 g shallots
0.1 l red wine
salt
pepper
nutmeg
Dice the toast bread and leave to go stale. Melt butter in a pan and stir-fry chopped onion mixed with bacon. Mix the bread cubes with yolks, bacon and onion and chopped chives (young nettles might be used instead). Pour on milk, add salt, pepper and nutmeg to taste. Finally, slowly fold whipped egg whites into the mixture. Debone the bottom part of the legs, add salt and pepper and fill the deboned cavity with the stuffing. Wrap the chicken leg and bake at 170 – 180°C for app. 40 mins. Stir-fry the shallots cut into biggish wedges on melted butter, add wine, salt and pepper and let the wine to slowly boil away. Stir-fry the onion on melted butter, add spinach and add salt and pepper to taste. When serving, put spinach on the plate first, add the chic -ken leg cut in two and pour the shallot sauce over.
