Chicken Legs Filled with Black Pudding, Cassis Onions, Pea Puree and Chilli Apples

Chicken leg

1. Rinse the chicken legs, pat dry and loosen the bones. Avoid damaging the skin as much as possible. Salt and pepper the legs and sprinkle with marjoram on the inside. Fill with pieces of black pudding and tie with kitchen thread or pin with toothpicks.
2. Heat the oil in an ovenproof pan. Fry the stuffed chicken in it on all sides until golden brown. Put the pan in the oven. Cook the filled legs in it for about 30 minutes. Switch on the grill (convection grill at 200 degrees) for the last 10 minutes so that the skin of the chicken becomes crispy.

Cassis onions

1. Peel and quarter the onions. Heat 3 tbsp butter in a pan. Sauté the onions in it. Deglaze with cassis liqueur and red wine, stir in currant jelly. Season with salt and pepper. Stew without the lid for about 10 minutes.

Pea puree

1. Bring the frozen peas to the boil in vegetable stock, season with salt and pepper and season with tarragon. Simmer a little and finally stir in the butter.
2. Blanch the snow peas, salt and pepper. Keep warm in a baking dish in the oven. Serve as a garnish with the pea puree.

Chilli apples

1. Remove the core from the apples and cut into rings. Heat 3 tbsp butter. Fry apples in it and lightly salt. Add honey and chili powder and caramelize the apples. Steam everything for 2-3 minutes. To taste. Also keep warm in a baking dish in the oven.
2. Take the chicken legs out of the oven and cut in halves if necessary. Arrange on a plate with the cassis onions, pea puree and the chilli apples.