Chicken Legs with Ricotta Filling

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 15 g butter
  • 1 clove garlic, pressed
  • 3 tablespoon parsley, chopped
  • 125 g ricotta
  • 4 tablespoon parmesan, freshly grated
  • 1 roll, stale
  • salt
  • pepper
  • 12 chicken thighs (drumsticks)
  • 1 tablespoon oil
Chicken Legs with Ricotta Filling
Chicken Legs with Ricotta Filling

Instructions

  1. For the filling, slowly heat the butter in a saucepan and briefly sauté the pressed garlic while stirring. He mustn`t turn brown!
  2. Remove the saucepan from the stove and stir in the parsley, ricotta, parmesan and 3 tablespoon freshly grated breadcrumbs, season with salt and pepper.
  3. Preheat the oven to approx. 180 ° C top / bottom heat.
  4. Carefully loosen the skin of the legs and slide about 1 tablespoon of the filling under the skin for each leg. I always do this with a teaspoon, it works quite well.
  5. Put the oil in a roasting pan and spread it with a paper towel. Place the filled legs in the roaster and fry for about 30-45 minutes. The duration depends on the oven and can be very different.
  6. Of course, you can grill the legs too - but it`s nice and slow!
  7. Tip:
  8. The legs are very easy to prepare: fill them and put them in the refrigerator. At a party or barbecue evening, simply put it in the oven or on the grill and cook.

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