Recipe - Dishes

Chicken Legs Stuffed with Mushrooms and Spelt Cream

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recette_Renaud_Darmanin_Cuisses de Poulet aux champignons
4 place settings

base elements

  • 600cl Chicken white meat stock
  • 4 Chicken legs
  • 6 Chestnuts
  • 120g Spelt
  • 3 Shallots
  • 200g White poultry without skin and nerves
  • 1 egg white



  • 1 tbsp olive oil
  • Table salt
  • Espelette pepper

Preliminary preparation :

  • Chop the shallots using the Dynamix Mini Cutter Bowl. Heat up the shallots in a saucepan with olive oil.
  • Add spelt, pour chicken white meat stock, add salt. Cook for 1 hour 15 min.
  • Chop the chestnuts. Heat them up in butter.
  • Remove, keep in a cool place. Remove bones from thighs.


To make the fine stuffing :

  • Blend the white poultry with egg whites and salt using the Cutter Bowl Master. Add the cream gradually to the cutter bowl.
  • Once the mixture is homogeneous, correct the seasoning.
  • Add the chestnuts.


To make the ballotins and spelt cream :

  • Place the thighs in a dish, flatten them well using a roller.
  • Arrange the fine stuffing on. Roll in a film.
  • Bake at 100 °С for 20 min.
  • Mix the spelt using the DMX160 Blender.
  • Add water to get the desired consistency.
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