Recipe

Chicken Legs Stuffed With Sausage, Panzanella And Sage Recipe

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Ingredients

Directions

Step #1 1 Cut off the sandy part of the mushroom stalk, wash & chop the mushrooms finely.
Step #2 Peel & finely chop the onions.
Step #3 Cut the bacon into cubes.
Step #4 Heat the oil in a high-sided frying pan, fry the onions and bacon until golden.
Step #5 remove this from the pan.
Step #6 2 Now fry the chicken legs until golden all over, & Spice up.
Step #7 3 Add the mushrooms to the pan with the chicken legs.
Step #8 Sprinkle top with flour & cook for 5 mins, stirring continuously.
Step #9 4 Return the bacon & onions to the pan, pour in the cider and vinegar, bring to the boil & lower the heat.
Step #10 Cover the pan & cook over a low heat for a few mins.
Step #11 Cider was already produced in ancient times.
Step #12 Regulated by Charlemagne, it became established in Normandy & Brittany in the 12th century.
Step #13 --.
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