New year's table is always rich in a variety of snacks. I prefer those that are easy to make and can be prepared in advance. Try chicken drumsticks stuffed with nuts and cheese in a bright and straight green pesto sauce. You can cook them in a day or even two, they will become more delicious, completely saturated with flavors and flavors.
In the bowl of a food processor place the nuts, add broken pieces of dried slices of the loaf and slices of Parmesan.
In pulse mode, punch the food into a large crumb with a few taps. Lay aside.
Put in the bowl of the combine coarsely chopped washed and dried herbs, Apple slices and green onions. Season with a little salt and add a pinch of sugar. In pulse mode, punch the greens until smooth.
Open the lid of the combine and use a spatula to collect the sauce from the edges of the bowl. Pour in the lemon juice. turn the food processor on at first speed and pour in the olive oil in a thin stream, allowing the sauce to become homogeneous.
Wash chicken shins with cold water and dry thoroughly. Using a small thin knife, trim the flesh and tendons around the bone. Cut the peeled bone near the end. Lightly salt and pepper the prepared shins.
Stuff each Shin with a tablespoon of filling and place them in a greased baking dish. It is more convenient to do this in a staggered order, so the shins will settle more evenly.
Cover the shins with the sauce, spreading it evenly with a silicone spatula.
Bake the shins in a preheated 200 degree oven for 15 minutes. Then reduce the heat to 160 and bake for another 20-25 minutes. Check readiness by puncturing the Shin with a thin knife-transparent juice is a sign of readiness.
Cover the drumsticks with foil and let cool. Keep in the refrigerator until serving. You can serve the shins as a hot dish, but they are much tastier when they are cold and soaked in a fragrant green sauce!
When serving, place the shins on a platter and garnish with fresh herbs, citrus slices, and bright strips of sweet pepper. Bon appetit.