sig's chicken legs stuffed with wild mushrooms

• 4 chicken legs boned
• 2 tsp salt
• 1 tsp black pepper
• 1 ( stuffing)
• 1 tbsp olive oil
• 2 clove garlic, crushed
• 4 shallots .chopped. (optional)
• 1 tbsp fresh thyme leaves
• 7 oz fresh wild mushrooms,chopped
• 1 dash brandy
• 1 tbsp white truffle oil. optional
• 1 pinch salt, black pepper
• 1 dash extra olive oil for brushing

1. sprinkle salt and pepper inside the boned chickenlegs.
2. heat oil in frying pan intil hot but not smoking.
3. add garlic.shallots,thyme and mushrooms.
4. stir fry until wilted and starting to crisp about 5 minutes.
5. Add brandy.
6. stand back from pan and set alight with a long match.
7. allow flames to burn down .remove from heat and leave to cool.
8. stir in the truffle oil season with salt and pepper.
9. place chicken skin down.
10. push a quarter of mixture into leg cavity.wrap the thigh meat around the stuffing and reshape leg.
11. pull the skin over to seal and thread skewer through the thigh to secure glaps.
12. grill
13. outdoor medium hot coals7-10 minutes per side
14. indoor preheat oven to 200c/400f/gas 6 brush with olive oil roast until cooked through.
15. instead of using a basting brush use a bunch of aromatic herbs like thyme or rosemary.
16. for indoor and outdoor basting

chicken, salt, black pepper, olive oil, clove garlic, shallots, thyme, wild mushrooms, brandy, truffle oil, salt, extra olive oil

Taken from cookpad.com/us/recipes/330554-sigs-chicken-legs-stuffed-with-wild-mushrooms (may not work)