Chicken Legs With Ricotta And Bacon Stuffing
Chicken is every kitchen-staple and this recipe adds variety and flavour to cooking this popular meat. Deliciously served with assorted salads, mixed lettuce leaves or a mesculin mixture lightly coated with an extra virgin olive oil, balsamic vinegar and sun dried tomato dressing. To complement, you may wish to prepare a drizzled herbed/olive oil and ricotta foccacia. Basic recipe from
Steps
To make the stuffing: remove the rind from the bacon and chop finely.
Fry in a dry pan until crisp.
Remove cooked bacon and set aside.
In the same pan , heat the oil and cook the onion and garlic until soft.
Put the ricotta , egg , parmesan , breadcrumbs , parsley , chives , tarragon , bacon , onion , garlic and nutmeg in a large bowl.
Mix together , lightly , to combine ingredients.
Preheat oven to moderate- 350 degrees f.
Using your fingers , ease the skin away from the thigh and leg of the chicken , being careful not to pierce the skin.
Gently push the stuffing mixture evenly under the skin.
Draw the skin back over the stuffing.
Place the chicken in a lightly oiled , shallow roasting pan.
Brush chicken with the melted butter.
Roast for 45 minutes , or until the chicken is cooked thoroughly.
Remove from oven and allow to sit for 5 minutes before serving.
Ingredients
chicken legs with thigh, butter, bacon, vegetable oil, onion, garlic, ricotta cheese, egg, parmesan cheese, fresh breadcrumb, fresh parsley, fresh chives, fresh tarragon, nutmeg