Stuffed Chicken Legs with Mushrooms and Parsley
Ингредиенты
- 2 oz (55 g) sliced bacon, diced
- 1 tbsp (15 ml) vegetable oil
- ¾ lb (340 g) lean ground pork
- 1 onion, chopped
- 1 celery stalk, diced
- ½ tsp rosemary leaves, finely chopped
- 1/8 tsp ground nutmeg
- ¼ cup (60 ml) dry white wine
- 1 cup (250 ml) chicken broth
- ⅓ cup (70 g) pitted prunes, diced
- ¾ cup (60 g) panko breadcrumbs
- 3 tbsp flat-leaf parsley, finely chopped
- 8 bone-in whole chicken legs, with skin (see note)
- ¾ cup (180 ml) chicken broth
- 2 tbsp (30 ml) honey
- 1 rosemary sprig
- 1 lb (450 g) small button mushrooms or white mushrooms, quartered
- 2 tbsp butter
- 1 garlic clove, finely chopped
- ¼ cup (10 g) flat-leaf parsley, finely chopped
Инструкция
- 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.
- 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.
