This dish is very savory and simple to prepare. The only real challenge is boning the leg. But it becomes easy after you have done, well, four. Anyway, in a pinch you can simply cut a pocket next to the thighbone and stuff the duxelles in there.
Heat the oven to 500˚F.
Bone each chicken leg but leave the thighbone in: Cut the meat around the leg bone and push the meat up, like a sock. Separate the leg bone from the thighbone at the cartilage. Remove the leg bone and pull the meat back down.
Stuff each leg with a tablespoon of duxelles and close the opening with a toothpick, or tie it off with a bit of cooking twine. Place the legs in a pan large enough so they don’t overlap. Sprinkle the legs with the garlic, rosemary, olive oil, salt and pepper. Place in the oven and bake for 40 minutes. Add the wine and continue cooking for about 15 minutes more, until the chicken is golden brown and the skin looks puffy and crisp.
Serve immediately with the pan drippings poured over the legs.
© Eugenia Bone, 2011 - all rights reserved