We tested this recipe out during one of our “Cooking with Alessandra” class collaborations, yum!
2 lbs chicken meat (de-boned mixture of dark and light, with skin-on)
2 tsp Herbes de Provence Blend
1 tsp Kosher or Coarse Salt
1/2 tsp Smoked Black Pepper
1/2 tsp sun-dried tomatoes
1 clove of fresh garlic
1 Tbsp Extra Virgin Olive Oil (We loved the Garlic Infused Olive Oil)
2 tsp fresh lemon juice
Grind the chicken and skin through the fine disk of a meat grinder.
In a large bowl, combine the chicken, Herbes de Provence, Salt, Pepper, sun-dried tomato, EVOO and lemon juice. Mix well, using your hands. Stuff the mixture into the prepared casing.
Arrange the links on a platter, cover, and refrigerate for a least 2 hours to meld the flavors.
Pan frying is recommended.