Stuffed Chicken Leg Recipe

Ingredients

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• For my recipe you will need: shopping list
• 2 chicken legs (thigh and leg attached) shopping list
• 2 handfuls of ground pork (I used chicken) shopping list
• 1 handful of pistachio nuts(I used pecans) shopping list
• Chopped parsley (I used fresh cilantro/ dried dill) shopping list
• 1/4 cup bacon bits shopping list
• 1/4 dried onion flakes shopping list
• salt and pepper to taste shopping list
• olive oil shopping list
• First de-bone chicken leg making sure you leave the skin intact and the meat without tearing or cutting into it. You want to have a whole piece. season well with salt and pepper. shopping list
• In a separate bowl , add ground meat with, herbs,nuts,bacon bits and onion flakes. Add salt and pepper. Mix well to combine. shopping list
• Take a handful of mixed ground meat and place in the center of the chicken leg. roll to encase the ground filling. shopping list
• On an aluminum sheet, sprinkle a dash of olive oil, salt and pepper. Add rolled up chicken and roll with the aluminum sheet...making sure it is tight. Set aside. shopping list
• In a large pot bring to a boil 4 quarts of water lower heat to simmer and place chicken rolls in the water to poach for 25-30 minutes. shopping list
• Take out and place in the refrigerator to cool for 20 -30 minutes. Take out and remove the aluminum sheets. You should have a neatly rolled up chicken leg without falling apart. In frying pan over med heat, add a splash of olive oil and cook chicken rolls. shopping list
• Turn every so often to brown on all sides. Be careful it does splatter....hmmm.... I wonder if I can just bake it at a high heat and forget the stovetop .... shopping list
• Preheat your oven to 400 deg, add rolls and bake for an additional 10-15 minutes (depending how long you browned them on top of the stove). This was my version....I noticed that when I placed it in the toaster oven it crisped up the skin even more and it ensured that the chicken was cooked thoroughly. Take out of oven and let rest. In the frying pan, there will be some browned bits called the"fond"(if using a non-stick you won't get too many browned bits)... you may want to make a sauce with it. Using some wine and chicken stock to deglaze. Reduce the sauce. Cut chicken at a bias and pour some sauce over it and enjoy with some good old fashioned mashed potatoes! shopping list