Seno E Gambe Recipe
seared breast, confit leg roltini, wild rice, apple, moscato, beet
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poultry
Rice
Fruits
Wine
Vegetables
Seasonings
Method
Preparation
- 1
Prepare the Wild Rice
Rinse the wild rice under cold water. In a pot, combine the wild rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until tender. Drain excess water and set aside.
- 2
Prepare the Chicken Legs
Preheat the oven to 300°F (150°C). In a large pot, submerge the chicken leg quarters in olive oil and cook on low heat for about 2 hours until tender and the meat is falling off the bone. Remove from oil and let cool. Shred the meat and roll it into small logs. Secure with kitchen twine if needed.
- 3
Prepare the Chicken Breast
Season the chicken breasts with salt, pepper, and thyme. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for about 5-6 minutes on each side until golden brown and cooked through. Let rest before slicing.
- 4
Prepare the Beet and Apple
Peel and dice the beetroot into small cubes. In a separate pan, heat 1 tablespoon of olive oil over medium heat and sauté the beets for about 10 minutes. Meanwhile, dice the apple into small pieces and set aside.
Assembly
- 5
Plate the Dish
On a plate, place a serving of wild rice as a base. Arrange the sliced seared chicken breast on top and add the confit chicken leg rollatini beside it. Scatter the sautéed beetroot and diced apple around the plate. Drizzle with Moscato wine for added flavor.
