Stuffed Chicken Legs with Mushrooms and Parsley | RICARDO

Ingredients

• 2 oz (55 g) sliced bacon, diced
• 1 tbsp (15 ml) vegetable oil
• ¾ lb (340 g) lean ground pork
• 1 onion, chopped
• 1 celery stalk, diced
• ½ tsp rosemary leaves, finely chopped
• 1/8 tsp ground nutmeg
• ¼ cup (60 ml) dry white wine
• 1 cup (250 ml) chicken broth
• ⅓ cup (70 g) pitted prunes, diced
• ¾ cup (60 g) panko breadcrumbs
• 3 tbsp flat-leaf parsley, finely chopped
• 8 bone-in whole chicken legs, with skin (see note)
• ¾ cup (180 ml) chicken broth
• 2 tbsp (30 ml) honey
• 1 rosemary sprig
• 1 lb (450 g) small button mushrooms or white mushrooms, quartered
• 2 tbsp butter
• 1 garlic clove, finely chopped
• ¼ cup (10 g) flat-leaf parsley, finely chopped