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Firstly prepare the stuffing. To do this wash the mushrooms and chop them finely. Next cut the chicken breast into pieces, removing any bones, skin and gristle.
Place the chicken meat into a food processor with a pinch of salt and pepper and the egg white. Process the chicken meat to the consistency of a paste. Add the chopped mushrooms and pulse them into the mix.
Then add the whipping cream and pulse in slowly making sure not to over mix as the cream will curdle and ruin the mix.
Remove the bone from the chicken leg by trimming around the bone to loosen any sinew then peeling the flesh and skin back onto itself. Just like taking your socks off!
Cut around the bottom of the bone on the outside into the skin to detach the sinews that attach it to the bone.
Remove the bone. Check the inside of the boned out leg for any thick sinews or pieces of cartilage particularly around the area where the joint was.
Boil saucepan of lightly salted water and plunge the spinach leaves into the water for ten seconds. Remove and transfer to cold water to arrest the cooking.
Line the inside of the chicken leg with spinach, then fill with the processed chicken using a piping bag with no nozzle. When filled wrap in cling film and steam or cook in simmering water for 15 minutes.
Remove from cooking and carefully take off the cling film. Heat up the olive oil in a frying pan and brown the legs to a crisp texture with a golden colour. This will normally take a further 10 to 15 minutes of cooking and will ensure that the meat is cooked all the way through.
Whilst the legs are cooking bring the gravy to the boil add the red wine, mix well then shred the basil and mix into the gravy. Taste, season with salt and pepper if necessary.
Take the chicken legs out of the pan and place on a cutting board; allow to rest for five to ten minutes. Slice the chicken legs through the stuffing and arrange on warmed plates.
Spoon the sauce over and around the meat.
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