Ingredients for Chicken Legs With Ricotta And Bacon Stuffing
- Chicken Legs With Thigh
- 2 tablespoons melted butter
- 4 slices bacon
- Vegetable Oil
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- Ricotta Cheese
- 1 large egg
- Parmesan Cheese
- Fresh Breadcrumb
- Fresh Parsley
- Fresh Chives
- Fresh Tarragon
- a pinch of freshly grated nutmeg
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How to Make Chicken Legs With Ricotta And Bacon Stuffing
- **Prepare the Bacon:** Remove rind from 4 slices of bacon and finely chop. Fry in a dry pan over medium heat until crisp. Remove and set aside.
- **Sauté Aromatics:** In the same pan, add 1 tablespoon olive oil. Sauté 1/2 cup finely chopped onion and 2 cloves minced garlic until softened (about 5 minutes).
- **Combine Stuffing Ingredients:** In a large bowl, combine 15 ounces ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh tarragon, the cooked bacon, sautéed onion and garlic, and a pinch of freshly grated nutmeg. Gently mix to combine.
- **Stuff the Chicken:** Preheat oven to 350°F (175°C). Gently loosen the skin from 4 bone-in, skin-on chicken legs. Carefully push the stuffing mixture evenly under the skin, ensuring it's distributed across each leg.
- **Roast the Chicken:** Place the chicken legs in a lightly oiled shallow roasting pan. Brush the chicken with 2 tablespoons melted butter.
- **Bake to Perfection:** Roast for 45-55 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Internal temperature should reach 165°F (74°C).
- **Rest & Serve:** Remove from oven and let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
62g
Carbs
5g
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