Ingredients
Leg:
- 4 pieces Chicken leg
- 2 tablespoons Lemon juice
- 2 twigs Thyme fresh
- 80 gram Mozzarella
- 4 twigs Basil fresh
- 80 gram Sun-dried tomatoes
- 4 twigs Rosemary fresh
- Salt to taste
- Black pepper to taste
- Paprika sweet to taste
Side dish:
- 300 gram Corn frozen Mexican mix
- 1 glass Bulgur
- 2 tablespoons Vegetable oil
- 150 ml Water
- 1 teaspoon Salt
- 20 gram Butter
- 100 ml Broth (chicken)
Instructions
- Carefully remove the skin from the hams.
- Use a thin knife to cut the meat near the bone.
- Cut out the bone. Remove the tendons from the lower leg. Cook the broth from the seeds. We'll need it again.
- Add salt, pepper, and lemon juice to the meat. With thyme, tear off the leaves and season them with chicken. We massage the meat well and leave it to marinate.
- Preparing the side dish. In a saucepan with a thick bottom, pour vegetable oil, heat it over high heat and send the frozen Mexican mixture there. There are no frozen vegetables or Mexican mixes on the ingredient lists. I pointed out the corn, but made a note.
- Fry until the liquid is defrosted and evaporated.
- Add the bulgur.
- Fry together with the vegetables for about 3 minutes.
- Add salt.
- Water, bring to a boil and cook for 7-8 minutes until half-cooked bulgur.
- While the side dish is cooking, prepare the chicken. Mozzarella cut into cubes.
- For each piece of chicken, put Basil leaves, mozzarella bars on them, and dried tomatoes next to them.
- Roll the chicken into a roll.
- Spread the rolls in the chicken skin.
- Fill the edge of the skin into the inside of the leg.
- By this time the wheat reached the soft.
- Put it in a baking dish, fill with butter, mix and evenly distribute on the bottom of the form.
- Add 100 mm of chicken stock or water.
- Spread the stuffed legs on top, shift them with rosemary sprigs, sprinkle with paprika.
- Send to a preheated 180 degree oven for 40 minutes.
- Everything! Done! You can serve!
- Bulgur comes out tender and fragrant!
- Bon appetit!