Stuffed Chicken Legs with Basil Puree, Paprika Vegetables and Port Wine Sauce

Boil 1,200 ml port wine and 200 ml poultry stock in a saucepan until the liquid is reduced by half. Then the remaining 200 ml of port wine are added and again reduced by half. At the end the sauce is bound with the cold butter.

Put a large saucepan of water on top and bring it to a boil. The chicken thighs are freed from the bone, the skin remains on. Then brush a “strip” of aluminum foil with oil and pour salt and pepper over it. 8 slices of pancetta are spread out on top of each serving. These must lie lightly on top of each other and make a surface on which you can roll a chicken thigh. Now the chicken thigh is placed skin down on a separate cutting board. Salt and pepper. Spread a tablespoon of pistachio pulp on top. Then add a tablespoon of pistachios. Add 2-3 strips of chicken breast fillet to the pistachio mixture. The chicken thigh is now rolled into a roll and placed on the pancetta. With the aluminum foil you now roll the leg into a firm roll and pinch the aluminum foil at the sides like a piece of candy. The chicken thighs are now in the boiling water for 30 minutes. Then they are taken out, cooled to room temperature and then chilled in the refrigerator for about 2 hours. Then the rolls are fried until the pancetta is crispy.

All ingredients are mixed well in a blender.

The potatoes are peeled, cut into cubes and boiled in salted water. The water is flavored with a star anise. Once the potatoes are cooked, they are drained. The star anise piece is removed. In the same pot, they are now mixed with milk, butter and nutmeg and mashed with a whisk. Salt and pepper. The pesto is folded in and stirred well.

The peppers are eighth each. In a grill pan, the pepper pieces are seared with the skin side down until the skin is completely black. This gives the paprika a smoky taste and keeps its sweetness at the same time. They are then placed in a bowl and covered with newspaper or cling film. After about 30 minutes, they are processed further by peeling off their black skin. The two shallots are cut into fine cubes and fried in oil. Salt, pepper. After about 3 minutes, add the diced paprika pieces. Salt, pepper and sugar. After about 10 minutes, the vegetables are extinguished with the sherry and cooked for another 5 minutes. Finished.