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Stuffed Chicken Drumsticks

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

Serves4 people

Cooking Methodpoaching, sauteeing

CostModerate

Challenging

Total Timeunder 2 hours

Occasiongame day

Recipe Coursemain course

Dietary Considerationgluten-free, lactose-free, peanut free

Mealdinner

Taste and Textureherby, meaty, nutty, savory, smoky, spiced

Ingredients

  • 24 rashers rindless streaky bacon
  • 1 lb ground chicken
  • 16 pistachio nuts, roughly chopped
  • 1 egg yolk
  • 3 tablespoon chopped thyme, minced
  • 1/4 cup flat parsley, chopped
  • Salt and Pepper
  • 4 boneless chicken legs or thighs
  • 2 tablespoons olive oil

Instructions

First make the stuffing: In a medium bowl mix the ground chicken with the pistachio nuts, egg yolk, thyme and parsley. Give it a jolly good seasoning with salt and pepper. Open out the chicken legs or thighs, season with pepper and divide the chicken stuffing between them.

Shingle six pieces bacon rashers on a board. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.

Place in a large square of foil. Wrap each chicken in to a cylinder tightly in foil, twisting the ends to seal. Roll back and forth to even the shape.

Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Let cool in the foil, then refrigerate for 30 minutes. Remove the foil and pat dry to remove any excess moisture.

In a medium pan, heat 2 tablespoons olive oil and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place 5 minutes. Slice and serve.

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