John Myers
Ingredients for 4 servings:
- 4 large chicken legs
- 200 g minced pork (is the juiciest)
- 1 egg(s)
- 1 small onion(s), finely diced
- 100 g feta cheese, diced
- Greek spice mix
- salt and pepper
- 4 tbsp oil
- n. B. broth
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes
Mix the minced meat with the egg, onion, salt, pepper, 1 tbsp oil, Greek seasoning and feta. Remove the chicken thighs from the bone and spread out like a roulade. Mix the remaining oil with the Greek seasoning and rub the thigh slices inside and out. Place the minced meat in the middle and wrap it in the thigh meat so that the chicken skin is completely on the outside. Tie or pin it shut. Now brown all over, deglaze with a very small amount of stock and let it simmer for about 1 hour. When the stock has evaporated, top up a little more at a time. At the end of the dish, remove the thighs from the stock and grill briefly in the oven until the skin is crispy. Serve with farmer’s salad, tzatziki, khritharaki salad or flatbread. Use the chicken bones to make chicken stock, brothy noodles, fricassee stock, asparagus soup, etc.
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