Stuffed Chicken Legs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 15 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 chicken leg (s) (thighs)
- 300 g leaf spinach, blanched (or frozen spinach)
- 100 g cheese (mozzarella or other semi-hard cheese)
- 150 g bacon, thin slices streaked
- 3 tablespoon olive oil
- 1 glass white wine, dry
- 100 g crème fraîche
- 1 chilli pepper (s)
- 1 pinch (s) sugar
- salt and pepper
- Nutmeg - blossom (Macis)
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Debone the chicken thighs. Cover the inner surface with the torn spinach. Season with salt, pepper, mace and some finely diced or crumbled chili. Put a few small cubes of cheese (mozzarella or other semi-hard cheese) on top. Roll up the meat and wrap it in a slice or two of bacon. Tie it together with a piece of string.
- Slowly fry the rolls in the hot oil until they are golden all over, they should cook evenly. Cover and let simmer for about ten minutes, pouring in a small dash of wine every now and then.
- Let the stuffed chicken thighs rest in an ovenproof dish in an oven at 120 degrees Celsius for about 10 to 15 minutes.
- In the meantime, pour away the fat from the pan (can be used for fried potatoes, for example
- ), simmer the bratjus with white wine, stir in the crème fraîche and stir well
- crack open. Season to taste with lemon juice, salt, pepper and sugar.
- Side dish: mashed potatoes, if desired also the rest of the steamed spinach. Or just baguette.
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