Stuffed chicken legs with roasted Jerusalem artichokes and Parmesan broccoli
Confession: we didn’t actually bone and stuff the chicken legs. Our lovely butcher Tom, in O’Toole’s (Glasthule), did the hard work for us tonight! But we did make another couple of seasonal side dishes and we plan to make many more in December when there is so much entertaining to be done.
Jerusalem artichokes are bang in season at the moment and if you roast them with their skins on you will get lovely creamy insides with a chewy exterior that really tastes like nothing else on earth. Give your artichokes a good scrub, cut in half lengthways and toss in some olive oil and a little salt and pepper. Stick them in a tin and roast at 170C (gas 5) for 40-50 minutes until very tender and looking lovely.
To perk up your broccoli, cook it in some salted water until tender, then drain. Melt a slice of butter in a big frying pan and add the broccoli when the butter sizzles. Season with salt and pepper and sprinkle in some Parmesan. Stir to cover the broccoli in the butter and cheese and serve with a bit more grated Parmesan over the top.
Enjoy.
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To serve 8 people as a side dish.
