| Stuffed Chicken Legs
3/4 cup of mushrooms
3 sprigs parsley
2 cloves garlic, peeled
3 tablespoons of butter
1/2 teaspoon of lemon juice
8 chicken legs, about 6 ounces each
1/2 teaspoon of salt
1/8 teaspoon of freshly ground black pepper
2 tablespoons of vegetable oil | |
Place mushrooms, parsley, garlic, butter and lemon juice in blender or food processor and process to a smooth paste. Preheat oven to 375ºF. wash the chicken legs and pat dry. Loosen skin from meat, working from thick end and pushing skin up toward bone. Spread mushroom filling over meat and pull skin down over it again. Rub chicken well with salt and pepper. Brush with oil and lay on rack in roasting pan. Roast for 45 minutes in center of oven. Remove from oven and transfer chicken to serving dish, spooning mushroom filling on top. Serves 4 - 6 |
