Stuffed Chicken Legs

I didn't quite succeed in taking pictures this time. If suddenly there was no more juice, the battery would have to be recharged. But the cooking had to go on. Not everything is documented like this.

Check the mushroom mix, clean if necessary, cut roughly. Soak dry Chinese mushrooms. Cut the bacon into small cubes. Wash herbs, shake dry. Strip off, set aside some for the sauce, finely chop the rest.

First separate the hip joint with the bone from the thigh, then remove the thigh bone. Set aside any falling bones for the sauce. Then lightly plate the thigh between two plastic sheets.

Heat the oil in a frying pan, add the bacon and fry, remove. Add the mushrooms to the same pan, fry in small portions, otherwise they will draw water. At the end, add all of them together, quickly fry the shallot, garlic and herbs. Add bacon. Cooling down.

Spread out the chicken drumsticks and coat them thickly with tapenade (see olive paste in my cookbook) Put the filling on half, cover the other half. Fix with a toothpick. Brush with olive oil, season. Massage the wort a little into a roasting pan and fry in an oven preheated to 200 ° C on the bottom groove (top and bottom heat) for approx. Pour the gravy over the top in between.

In the meantime, heat neutral oil in a saucepan, add the boil, fry and add some color. Briefly fry the vegetables, add the tomato puree and stir-fry. Deglaze with red wine and reduce. Feel up with chicken broth, add herbs and parsley stalks, simmer for approx. 20-30 minutes. Pass through a fine sieve. If you want, you can set the sauce with starch or add cream, depending on your taste, simmer. Sieve the Chinese mushrooms, squeeze out the water well, simmer for another 10 minutes.

Place a leg of chicken on a pre-warmed plate, serve with vegetables of your choice, napkin with Chinese mushroom sauce. We had carrots and kohlrabi stalks with it. A red fermented grape juice rounds off the meal.

★ ★★ ((_, »* ¯ *« »* ¯ *«, _)) **** Enjoy your meal **** ((_, »* ¯ *« »* ¯ *«, _) ) ♥ ♥ ♥