Stuffed Chicken Legs

• 3 1/2 oz day-old bread, crusts removed and torn into pieces (about 3 cups)
• 1/2 cup milk
• 2 tbsp pistachios
• 5 1/2 oz ground
• 4 tbsp finely grated parmesan
• 2 tbsp lemon thyme leaves
• 4 None chicken thighs, skin on and bone pulled out with flesh intact (ask your butcher to do this)
• 2 tsp extra-virgin olive oil
• 1/2 cup white wine
• 1 cup rich chicken stock
• 2 tbsp unsalted butter

1. Preheat oven to 375u0b0F. Place bread and milk in a small bowl. Leave to soak for 5 mins.
2. Meanwhile, place pistachios in a heatproof cup. Pour over enough boiling water to cover and stand for 30 secs. Drain, peel, then coarsely chop pistachios.
3. Add pistachios, veal, parmesan and thyme to soaked bread. Season with salt and pepper, then mix well.
4. Fill cavity of each chicken leg with one-quarter of mince mixture, packing in well with your finger. Fold each chicken piece closed, wrapping over any excess skin, and secure with toothpicks.
5. Place 2 teaspoons oil in an oven-proof skillet over medium-high heat. Add chicken and brown on both sides. Place in oven and bake for 25 mins, or until cooked through.
6. Remove chicken from oven. Transfer to a warm plate, cover loosely with foil and allow to rest. Meanwhile, return skillet to stove over medium heat and add white wine to deglaze. Bring to a boil and reduce by half. Add chicken stock, bring to boil and reduce by a third. Remove from heat and immediately whisk in butter and season to taste. Slice chicken into 1- inch slices and serve with pan sauce.

bread, milk, pistachios, ground, parmesan, thyme, chicken, extravirgin olive oil, white wine, chicken stock, butter

Taken from recipes-plus.com/api/v2.0/recipes/22405 (may not work)