Pollo Fino stuffed

Ingredients for 2 servings:

• 2 boneless chicken legs (Pollo fino)
• 2 pinches of herb salt and pepper
• 2 pinches sweet paprika powder
• 2 pinches of hot paprika powder
• 1 garlic clove(s)
• 80 g herb sour cream
• 2 tbsp herbs (e.g. parsley and basil)
• 250 ml chicken stock
• ½ bell pepper(s), red

Instructions

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

Preheat the oven to 180°C fan/convection oven. Pat the pollo fino dry, rub with herb salt, pepper, and paprika. Peel and chop the garlic. Wash and trim the bell peppers and finely dice them. Mix with the sour cream, herb salt, pepper, and chopped herbs. Spread this mixture on the meat side of the legs. Roll up the meat, starting at the short end, and secure with wooden skewers. Pour the chicken stock into a casserole dish, add the chicken pieces, and bake in the preheated oven on the middle rack for about 50 minutes. If you want a sauce, transfer the stock to a small saucepan, as it retains all the flavor of the chicken, add a little cream, and thicken with cornstarch. You can serve the dish with tagliatelle or just with a salad.