Recipe: Stuffed Chicken Legs

Recipes using McCormick Parsley Flakes

• 5 to 6 legs of chicken
• 1 tbsp chopped parsley

• 1 shallot
• 4 ounce mushrooms
• 2 ounces butter
• 1/8 tsp sea salt
• 1/4 tsp white pepper
• 2 ounces chopped cooked ham
• 2 to 3 tbsp fresh bread crumbs

• 2 large carrots
• 2 large onions
• 2 sticks celery
• 1/2 cup red wine
• 1/2 cup chicken stock

1. Bone chicken joints.
2. Chop onion, mushrooms, and ham finely.
3. Toss all stuffing ingredients in melted butter.
4. Cook in a saucepan until they are bound together.
5. With a bag with large nozzle pipe the filling into the chicken legs and secure the joints with a skewer.
6. To make the Mirepoix, dice the vegetables and fry gently in butter and oil until lightly browned.
7. Then place them in a casserole.
8. Place the chicken legs on top; pour over the wine and stock and cook in a slow oven (325° F. for approximately 1 hour.
9. When cooked, strain off the juices.
10. Make a roux with 1 1/2 ounces butter and 1 1/2 ounces flour.
11. Add juices and cook until thickened. Remove from heat.
12. Arrange the mirepoix down the center of the dish.
13. Place the chicken joints on top and spoon over the sauce.
14. Sprinkle with chopped parsley.