Stuffed French Deboned Chicken Leg with Red Wine and Soya Reduction

• 1 chicken leg and thighs, intact
• 2 large brown mushrooms, chopped
• 1/4 large onion, diced
• 1 sprig fresh thyme
• 1 large garlic clove, diced
• 2 sprigs fresh marjoram
• Salt and Pepper to taste

Red Wine Sauce

• 30ml soya sauce
• 60ml red wine
• 1 Tbsp mirin
• 1 Tbsp brown sugar
• ½ tsp Spanish paprika

• Using your fingers and a very sharp knife, free the meat from around the top of each chicken leg.
• Remove the knob from the top of the leg and discard.
• Keeping the skin on, dislocate the thigh bone from the drumstick bone and cut through the joint to free and remove the thigh.
• Debone the thigh and dice the meat into small pieces.
• Place the diced chicken into a bowl with the chopped onion, garlic and fresh herbs and mix well together. Season with salt and pepper.
• Return to the chicken and remover the sharp ‘thorn’ bone from the leg, keeping the meat intact.
• ‘Stuff’ the chicken leg with the minced chicken meat and the onion, folding the skin over the base to seal the stuffing. Wrap in cling wrap and tie with a piece of string.
• Bring a little water to the boil in a steamer.
• Place the chicken thighs in the steamer and allow to steam, covered, for 20 minutes. Transfer to a bowl and let cool.
• With the rack in the middle position, preheat the oven to 180°C.
• Drain the sauced from the cooked chicken into a saucepan and add the remaining ingredients.
• Bring to the boil and allow to reduce until sticky. When sticky, dip the cooked chicken legs into the sauce and plat onto a baking tray.
• When sticky, dip the cooked chicken legs into the sauce and plat onto a baking tray.
• Place in the oven and allow to brown for 10-15 minutes.
• Remove from the oven and plate, using the left-over sauce.