Stuffed Chicken Drumsticks

• 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

1. First make the stuffing: In a medium bowl mix the ground chicken with the pistachio nuts, egg yolk, thyme and parsley.
2. Give it a jolly good seasoning with salt and pepper.
3. Open out the chicken legs or thighs, season with pepper and divide the chicken stuffing between them.
4. Shingle six pieces bacon rashers on a board.
5. Put one stuffed chicken portion on top and wrap the bacon around to cover completely.
6. Repeat with the rest of the chicken.
7. Place in a large square of foil.
8. Wrap each chicken in to a cylinder tightly in foil, twisting the ends to seal.
9. Roll back and forth to even the shape.
10. 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.
11. Let cool in the foil, then refrigerate for 30 minutes.
12. Remove the foil and pat dry to remove any excess moisture.
13. In a medium pan, heat 2 tablespoons olive oil and carefully saute the chicken parcels until the bacon is brown and crisp on all sides.
14. Transfer to a warm platter and rest in a warm place 5 minutes.
15. Slice and serve.

rashers, ground chicken, pistachio nuts, egg yolk, thyme, flat parsley, salt, chicken, olive oil

Taken from www.cookstr.com/recipes/stuffed-chicken-drumsticks (may not work)