(Cooked – Ready To Heat)
Method
1. Marinade the Chicken Legs overnight in Verstegen Provençale Marinade and red wine.
2. Cook on steam until tender and chill.
3. Portion into Smithfield Casings silver trays and spoon over Verstegen Burgundy Sauce.
4. Garnish with Bacon, Mushrooms, Onions and Thyme.
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