Stuffed chicken legs

Name: Stuffed chicken legs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 225 g each); 150 g Cream cheese with herbs from Provence; 2 stem(s) Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Mushrooms; 1 collar Spring onions; 1 TABLESPOON Butter or margarine; 1 glass (400 ml) Poultry stock; 7-10 Tbsp a few squirts of lemon juice; 1-2 TABLESPOONS sauce thickener; 50 g streaky smoked bacon; 50 g red lentils; 1 TEASPOON red peppercorns; 7-10 Tbsp Lemon; 7-10 Tbsp wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 225 g each)
150 g Cream cheese with herbs from Provence
2 stem(s) Parsley
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Mushrooms
1 collar Spring onions
1 TABLESPOON Butter or margarine
1 glass (400 ml) Poultry stock
7-10 Tbsp a few squirts of lemon juice
1-2 TABLESPOONS sauce thickener
50 g streaky smoked bacon
50 g red lentils
1 TEASPOON red peppercorns
7-10 Tbsp Lemon
7-10 Tbsp wooden skewers

Directions

1
Wash the legs and pat dry. Put half of the cream cheese and 2 leaves of parsley under each skin. Pin them with small wooden skewers. Fry the legs in hot oil while turning for about 20 minutes and season with salt and pepper.
2
In the meantime, clean and wash the vegetables. Halve mushrooms, cut spring onions into bite-sized pieces. Heat the fat and fry the mushrooms for about 5 minutes. Add stock and spring onions and let simmer again for about 5 minutes.
3
Stir in the rest of the cream cheese. Season to taste with salt, pepper and lemon juice. Stir in the sauce thickener. Dice bacon finely. Remove the legs. Fry bacon and lentils in frying fat until crispy. Season with peppercorns and a few drops of lemon juice.
4
Serve vegetables and legs, sprinkled with lentils and garnished with lemon.