Flashing Chicken Legs

Ingredients:

Award-winning National Arts Centre Executive Chef Michael Blackie tempts diners with exciting and inventive dishes featuring fresh, regional and international ingredients.  We are so pleased that Chef Blackie developed this recipe using our mustard.  www.nac-cna.ca

Nest Preparation:

2  sheets  puff pastry
2  tsp.  butter, soft
½   cup   sour cream

Crust

2  tsp. poppy seeds
3  tbsp.  oats
2  tsp.  pumpkin
2  tsp.  toasted sesame seeds
1  tsp. black sesame seeds

The simplest way to execute this recipe at home would be to use 4 empty Mrs. McGarrigle mustard jars (190 ml size)!  Place them upside down and butter them.  Cut 4 circles of puff pastry big enough to cover each jar.  Wrap each jar ensuring the puff is secure.  Preheat oven to 350 degrees F.  Using a spoon, generously coat the puff pastry with the sour cream.  In a bowl, combine all the crust ingredients and sprinkle generously over each “puff dome”.  Transfer finished domes to a baking tray, bake for 15-20 minutes or until golden brown.  Remove and allow to cool for 5 minutes.  Using a small paring knife, gently and carefully release the cooked puff from the cup.  Set aside.

Chicken Leg Preparation:

1 lb. chicken leg-skinless, boneless, cut into strips
1 tsp. garlic minced
2  tsp. olive oil
½  cup  white wine
2  tsp.  shallot minced
¼   cup  leek, split bias cut
¾   cup  35% cream
2   tbsp.  Mrs. McGarrigle’s Chipotle Lime Mustard
1  cup  chicken stock

In a skillet heat the olive oil.  Add garlic, shallots, leeks and half of the mustard.  Sauté until shallots, garlic and leeks are translucent.  Over high heat, add the sliced chicken legs, continue to cook, deglaze the pan with the white wine and reduce by ¾ of original volume.  Add chicken stock, again reduce by ¾ of original volume.  Add cream and reduce by half.  Adjust seasoning to taste and add the remaining chipotle lime mustard.  Portion the hot mixture in the puff pastry bowls and serve immediately.

Serves 4.