Herb Stuffed Chicken Legs With Baked Onions
|Fresh breadcrumbs||3 Cup (48 tbs)|
|Chopped parsley||2 Tablespoon|
|Butter||2 Ounce (60 Gram)|
|Garlic||2 Clove (10 gm)|
|Butter||2 Ounce (Extra Required, 60 Gram)|
|Oil||1 Tablespoon (Extra Required)|
|Water||1 1⁄4 Cup (20 tbs)|
|Chicken stock cube||1|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
Put breadcrumbs, chopped shallots, basil, oregano, parsley, salt and pepper in bowl; mix well.
Add melted butter, lightly beaten egg and crushed garlic, mix until all ingredients are well combined.
With finger or handle of small spoon, loosen skin around each chicken leg.
Push breadcrumb filling firmly in between leg and skin - about 1 tablespoon of filling for each leg.
Heat butter and oil in baking dish, add chicken legs, brush tops with extra oil.
Bake in moderate oven approximately 1 hour, basting chicken legs frequently with the pan juices.
Add peeled whole onions to pan halfway through cooking time.
Remove from pan.
Sauce Heat pan drippings until very hot, add flour, cook, stirring, until dark golden brown.
Add water, crumbled stock cube and white wine, stir until sauce boils and thickens, reduce heat, simmer uncovered 5 minutes.
Add tomato paste, Worcestershire sauce and basil, stir to combine, simmer 1 minute.
Spoon over chicken legs.