Description
A festive dish of chicken legs.
Ingredients
-
The chicken legs
5 piece
-
Honey
1 Tbsp
-
Mustard
2 tsp
-
Cream
500 ml
-
Spices
-
Onion
2 piece
-
Minced chicken
200 g
-
Raisins
2 Tbsp
-
Pine nuts
2 Tbsp
-
Greens
-
Seasoning
Cooking
Mix the honey, mustard and 100 ml of cream.
With chicken remove the skin and fat, very carefully cut the bone.
The resulting layer of meat to cover with plastic bag and gently beat. So to do this to all legs. Sprinkle the meat with salt and pepper, generously brush with marinade and fold the pile in the bowl. On top pour the remaining marinade. Cover with cling film and leave to marinate. I cooked the night before.
2 bulbs finely chop and fry in vegetable oil.
Mix chicken mince, onion, pine nuts, raisins (rinsed with hot water), salt and pepper to taste, finely chopped parsley and dill. Mix everything carefully.
The batted pieces of meat to put a cushion stuffing,
fold rolls
and put in a baking dish.
To put the hot oven for 30 minutes. Then remove, pour over the cream, sprinkle with herbs de Provence and put back in the oven for 20 minutes.
Filling a little left, made 2 meatballs, granddaughter they love to eat.
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