Ham Stuffed Chicken Legs With Sweet Pepper Honey And Onion Compote Recipes

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HAM AND PEPPERS STIR FRY WITH SWEET AND SOUR SAUCE



Ham and Peppers Stir Fry With Sweet and Sour Sauce image

We call this "Ham and Peppers" but there's onion and pineapple too. This is a great quick meal and an excellent use for leftover ham. The recipe was originally from a Doubleday Cookbook but has evolved during the past 12 years to suit our taste--we like the ham and onions slightly browned and the peppers crisp/tender. Serve over steamed rice and add soy sauce to taste. Note that this dish is best just after it's thickened and it doesn't reheat that well, but there's rarely any leftovers.

Provided by TommyGato

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups diced cooked ham
2 tablespoons butter (Divided in thirds)
1 (8 ounce) can pineapple chunks (don't drain) or 1 (8 ounce) can pineapple tidbits (don't drain)
1 medium onion, peeled cut in half and quartered
1 medium bell pepper, cored seeded, and cut in 1/2 inch strips (your favorite color)
2 tablespoons cornstarch
2/3 cup chicken broth
1/3 cup firmly packed light brown sugar (or 1/3 cup granulated sugar with 1/2 tsp. molasses)
1/3 cup cider vinegar
2 tablespoons soy sauce

Steps:

  • Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
  • When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
  • Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
  • Remove and set the ham aside.
  • Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
  • When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
  • When the onions have somewhat browned, add the ham and the pineapple, juice and all.
  • Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
  • Increase heat and stir until the sauce begins to bubble.
  • Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
  • Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!

HAM-STUFFED CHICKEN LEGS WITH SWEET PEPPER, HONEY AND ONION COMPOTE



Ham-Stuffed Chicken Legs with Sweet Pepper, Honey and Onion Compote image

Chicken flavored with ham or bacon is an age-old Irish marriage. At Drimcong House in Moycullen, Ireland, the combination is translated into a stunning contemporary dish. Ask your butcher to skin and bone the chicken legs for you, which will make this easier to prepare.

Yield Serves 4

Number Of Ingredients 14

1 medium onion, thinly sliced
1/2 red bell pepper, thinly sliced lengthwise
1/2 yellow bell pepper, thinly sliced lengthwise
1/2 green bell pepper, thinly sliced lengthwise
1 tablespoon olive oil
1 tablespoon dry white wine
1 tablespoon honey
1 tablespoon white wine vinegar
1 cup canned low-salt chicken broth
1 4-ounce ham slice, cut into 1/2-inch pieces
1 large egg
1 tablespoon whipping cream
4 large chicken legs, skin and bones removed
Chopped fresh parsley

Steps:

  • Combine all ingredients except broth in heavy medium saucepan. Cover and cook over medium heat until vegetables begin to soften, stirring often, about 5 minutes. Add broth; cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes.
  • Transfer 1 cup compote to food processor and puree until almost smooth. Add puree to remaining compote; simmer 2 minutes. Season with salt and pepper. (can be made 2 days ahead. Chill.)
  • Combine ham, egg and whipping cream in processor and process until ham is finely chopped.
  • Pound each chicken leg between sheets of waxed paper to 1/3-inch-thick rectangle (about 6 inches by 5 inches). Arrange, smooth side down, on work surface. Sprinkle with salt and pepper. Divide ham filling among chicken pieces. Spread over center of chicken, leaving 1/2-inch border on short sides. Starting at 1 long side, roll up chicken jelly roll style.
  • Place four 9x7-inch foil squares on work surface; butter foil. Place 1 chicken roll in center of each. Roll up foil tightly around chicken, enclosing completely. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 500°F. Place chicken on baking sheet. Bake until chicken is cooked through, about 25 minutes. Remove foil from chicken. Cut chicken roll into 3/4-inch-thick slices.
  • Rewarm compote over medium heat, stirring often. Spoon onto plates. Arrange chicken atop compote. Top with parsley.

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