Chicken drumsticks stuffed with pineapple, cheese and ham

Ingredients for 2 servings:

• 2 large chicken legs
• 4 slice(s) of Serrano ham, wafer-thin
• 4 slice(s) cave cheese, finely spiced
• 2 pineapple rings (30-35 g each)
• 2 shallots, finely diced
• 2 cloves garlic, finely diced
• 30 g ginger, finely diced
• 200 ml chicken broth or vegetable broth
• n. B. Paprika powder, sweet
• e.g. salt and pepper
• some fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

boned, plated

Clean the shallots, garlic, and ginger, finely dice, and set aside briefly. Debone and trim the chicken thighs, pat dry, flatten, and season both sides with paprika, pepper, and salt. Set the trimmings and bones aside. Spread the seasoned meat skin-side down on the work surface and top each with two slices of ham and cheese. Place a pineapple ring on each slice and tightly roll the meat into a roulade, securing it with kitchen string. Fry the shallots, garlic, and ginger, including the bones and trimmings, in an ovenproof pan, stirring frequently, until everything begins to brown. Deglaze with the stock, season with salt and pepper, and bring to a boil briefly. Place the two meat rolls in the center of the pan. Place the uncovered pan on the middle shelf of an oven preheated to 180°C (top/bottom heat). Cooking time is approximately 40-50 minutes, at which point the roulades will be well browned and tender. Remove the kitchen string before serving. Strain the sauce and season with salt if desired. Serve with potatoes and vegetables.