Stuffed Chicken Legs with Mushrooms and Parsley

Instructions

1. 1

   In a large deep skillet over medium-high heat, cook the bacon in the oil for 2 minutes. Add the pork and cook for 3 minutes, breaking the meat up with a wooden spoon. Add the vegetables, rosemary and nutmeg. Cook for another 5 minutes or until the vegetables are tender, stirring a few times.

2. 2

   Deglaze with the wine and let reduce until almost dry. Add the broth, prunes, breadcrumbs and parsley. Bring to a boil. Simmer for 5 minutes or until the mixture firms up and the liquid has completely evaporated. Season with salt and pepper. Transfer into a glass dish and let cool. Cover with plastic wrap and refrigerate for 2 hours or until completely chilled.