CHICKEN: A little bit of extra work makes this a nice way to serve chicken legs.

STUFFED CHICKEN LEGS:



4 chicken legs, de-boned and reserve bones

1 onion, chopped

4 tbsp. + 2 tbsp. olive oil

2 cloves garlic, chopped

3 oz. sun-dried tomatoes, chopped

1 tbsp. chopped coriander

12 thin slices pancetta or bacon


sauce ingredients:

3 shallots + 1 garlic clove, chopped
2 small carrots, chopped
1 stalk celery, chopped
2 ripe tomatoes, peeled, seeded and chopped
½ cup dry white wine
2 cups chicken stock
3 tbsp. butter
salt and pepper



In a non-stick skillet, heat 2 tbsp. of the olive oil over medium-high heat and cook the onion until soft. Add sun-dried tomatoes, garlic and coriander and mix well together to make the stuffing. Divide mixture into 4 portions & stuff chicken legs with stuffing. Wrap each leg with 3 pieces of pancetta or bacon and tie with strings. Refrigerate until ready to cook.

Heat the remaining 2 tbsp. olive oil in skillet and brown reserved chicken bones. Add shallots, carrots and celery from sauce ingredient and cook until softened & browned. Add wine, tomatoes, garlic and cook a few minutes more. Add chicken stock and simmer mixture together for 30 minutes. Strain sauce into another saucepan. Bring back to the boil and whisk in butter, a few pieces at a time. Add salt and pepper to taste. Keep warm.

Add remaining olive oil into skillet and brown chicken legs over medium-high heat for about 10 minutes, turning from time to time. Remove strings, and serve with the sauce.


NOTE: Chicken breasts can be substituted. Make a pocket in the thick part of each chicken breast, stuffing and wrapping it with 3 slices of pancetta, and proceed with the cooking in the same way. Cook chicken breasts for about 5-7 minutes on each side, taking care not to overcook.