John Myers
Mediterranean Packet of Chicken Legs
The perfect mediterranean packet of chicken legs recipe with a picture and simple step-by-step instructions.
- 3 Organic Chicken Legs
- 200 g Ground chicken
- 0,5 teaspoon Poultry seasoning type paprika
- 0,5 teaspoon Herbs of Provence
- 6 Rosemary tips
- 3 Threads Cotton yarn
- 3 Threads Poultry seasoning type paprika
- 30 g Clarified butter for frying
- Divide the chicken thighs into thighs and lower legs, carefully cut out the bone of the thigh. Use the lower legs for other purposes (e.g. for a soup).
- Using a fork, mix the ground chicken with the poultry seasoning and Provence herbs. Beat the boned pieces of meat apart and fill each with a third of the minced meat – the skin facing outwards, of course. Hold together with a cotton thread and tie a rosemary point on both sides of the packet.
- Preheat the oven to 160 degrees using a suitable pan. Sprinkle the meat packets with a little poultry seasoning on the outside and then fry them in the heated clarified butter until golden brown on both sides, then cook in the oven dish for about 20 minutes.
- Prepare the side dishes during this time. I served my Mediterranean packets of chicken legs with a cauliflower with ham sauce ** and potatoes.
- ** The recipe for the cauliflower with ham sauce is here: Cauliflower with ham sauce
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