Emeril Lagasse's video: Stuffed Chicken Legs in Puff Pastry with Andouille Cream Emeril Lagasse

These are not your everyday chicken legs! Emeril puts his twist on them by stuffing them with an andouille cornbread stuffing and wrapping them in puff pastry. They’re guaranteed to taste as good as they look! STUFFED CHICKEN LEGS IN PUFF PASTRY WITH ANDOUILLE CREAM SERVES 4 2 (17.3-ounce) packages frozen puff pastry, thawed 4 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, with the thigh, and drumstick in one piece 2 teaspoons Emeril’s Essence Kosher salt and freshly ground black pepper All-purpose flour, for work surface Andouille Cornbread Stuffing (recipe follows) 2 tablespoons vegetable oil 1 large egg, lightly beaten with 1 teaspoon water Andouille Cream (recipe follows) Preheat oven to 375 degrees F. and line a baking sheet with parchment. Spread chicken legs open and season each with 1/4 teaspoon Emeril’s Essence. Season outside of each with an additional 1/4 teaspoon. Use your hands to coat thoroughly. Divide stuffing into 4 equal portions. Fill the cavity of each leg with 1 portion of the stuffing and use skin to enclose and tie with kitchen twine. Season chicken legs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken legs, in batches if needed, and sear until well browned all over, 2 to 3 minutes per side. (If searing chicken in batches, wipe skillet clean between batches. Remove legs from skillet, place on a baking sheet, and refrigerate to cool completely. Place a sheet of puff pastry on a lightly floured surface and roll out to 1/8-inch thick. Cut into a 9-inch triangle. Top with a leg, leaving the joint hanging over the edge. Brush edges with egg wash and fold ends over to cover. Pinch edges together to seal and place, seam side down, on prepared baking sheet. Repeat process with remaining puff pastry and chicken legs. Bake for 35 minutes, remove from oven, and brush each package with remaining egg wash. Return chicken to the oven and bake until pastry is brown, and chicken is tender, about 10 minutes. While the chicken is baking, prepare Andouille Cream. Cover and keep warm until ready to serve. To serve, spoon 1/2 cup Andouille Cream onto each of 4 dinner plates and top with a baked chicken leg. ANDOUILLE CORNBREAD STUFFING MAKES 1 ½ CUPS 1 tablespoon olive oil 1/4 cup chopped onions 4 ounces (1/2 cup) chopped andouille sausage 1/4 cup chopped green onions 2 tablespoons chopped celery 2 tablespoons chopped green bell pepper 1 tablespoon minced garlic 1 teaspoon Emeril’s Essence 1/2 teaspoon salt 3 turns freshly ground black pepper 1 cup coarsely crumbled Jalapeño Corn Muffins (recipe follows) ½ cup chicken stock Heat oil in a large skillet over high heat. Add onions and andouille and sauté for 1 minute. Add green onions, celery, bell peppers, and garlic and stir-fry for 1 minute. Stir in Emeril’s Essence, salt, pepper, crumbled corn muffins, and stock. Cook, stirring and shaking skillet, for 2 minutes. Remove from heat. Use immediately. JALAPEÑO CORN MUFFINS MAKES 12 MUFFINS 1 tablespoon softened butter 4 large eggs 2 tablespoons seeded and minced jalapeño peppers 2 cups fresh corn kernels, from 3 or 4 blanched ears of corn 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 3/4 cup milk 1 tablespoon vegetable oil Preheat the oven to 375ºF. Butter a 12-cup standard muffin tin. In a large bowl, whisk together the eggs, jalapeños, and corn. Stir in flour, cornmeal, baking powder, and salt. Beat in milk and oil. Divide batter evenly in muffin tin. Bake until golden, for about 25 minutes. Remove from oven and let cool slightly. ANDOUILLE CREAM MAKES 2 CUPS 1 teaspoon olive oil 2 ounces chopped andouille sausage, casings removed 3 tablespoons peeled and chopped plum tomatoes 3 tablespoons chopped green onions 2 tablespoons chopped onions 1 tablespoon minced garlic ½ cup chicken stock 1 1/2 cups heavy cream 2 teaspoons Emeril’s Essence 1/2 teaspoon salt Heat oil in a nonreactive saucepan over high heat. Add andouille and sauté, breaking up sausage, for 1 minute. Add tomatoes, green onions, onions, and garlic. Stir-fry for 1 minute. Stir in stock to deglaze. Add cream, Emeril’s Essence, and salt, and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, for 12 minutes. Remove from heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: https://www.instagram.com/emeril/?hl=en Facebook: https://www.facebook.com/Emeril/ Amazon: https://www.amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590