Sweet and Savoury Stuffed Chicken Legs

• 1/4 cups Dried Cranberries
• 1/4 cups Dried Apricots
• 1/4 cups Golden Raisins
• 1/2 cups White Wine
• 3 slices Thick Cut Bacon
• 1/4 cups Leek, Small Chop
• 1 whole Egg
• 1/4 cups Dried Bread Crumbs
• 6 whole Leg Quarters
• 2 Tablespoons Olive Oil
• Salt And Pepper, to taste

1. 1.
2. Chop the apricots to the same size as the other fruit.
3. Pour wine over all the fruit.
4. 2.
5. Chop bacon into small pieces and fry until crisp.
6. Remove pieces and all but 1 tablespoon of grease.
7. Fry leeks until caramelized; add fruit and bacon.
8. Cook until all the wine is gone.
9. Let cool.
10. 3.
11. Add egg and bread crumbs.
12. Mix.
13. 4.
14. Skin and debone chicken quarters.
15. Stuff with fruit mixture and truss.
16. Brush with olive oil and salt and pepper.
17. 5.
18. Roast at 400F for 30 minutes, or until a meat thermometer reads 165F.
19. Serving suggestion: Serve with mushroom syrup.

cranberries, golden raisins, white wine, bacon, chop, egg, bread crumbs, quarters, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/sweet-and-savoury-stuffed-chicken-legs/ (may not work)