Stuffed chicken legs à la Gabi

Ingredients for 4 servings:

• 150 g lean veal
• 150 g pork
• 100 g chicken stomachs and hearts
• 1 roll
• 3 eggs
• 1 tbsp flat-leaf parsley, chopped
• 100 g turkey liver, finely chopped
• 125 g mushrooms, sliced
• 8 chicken legs
• 40 g margarine
• 500 ml water
• 1 tsp, heaped cornstarch
• 125 ml sour cream
• Broth, granulated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Ballots of the ballot

Mince the veal, pork, and chicken gizzards. Mix the mixture thoroughly with the bread roll, eggs, salt, pepper, and parsley, then stir in the turkey liver and mushrooms. Remove the meat from the bones of the chicken thighs, leaving the skin intact. Stuff the thighs with the meat mixture, sew them up, and fry briefly in hot margarine. Then add the water, bring to a boil, and simmer covered over low heat for 30 minutes. Then remove from the pan and keep warm. Dilute the pan juices with a little water and bring to a boil. Add the cornstarch mixed with cream, bring to a boil again, and season with granulated stock. Serve with potato dumplings and sauerkraut.