Stuffed Boned Chicken Legs from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• Juice of 1 lime
• 4 garlic cloves, minced
• 2 teaspoons salt, or to taste
• Freshly ground black pepper
• 6 whole chicken legs (thigh and drumstick), with skin, boned (have the butcher bone them, if possible)
• 2 cups dry white wine
• 6 tablespoons (¾ stick) butter
• About ½ cup water
• 2 bay leaves
• 2 tablespoons minced fresh Italian parsley
• 1 canned pimiento, finely chopped
• ¼ cup finely chopped toasted pine nuts
• 2 tablespoons finely chopped toasted pecans
• ½ small white onion, minced
• 1 large egg, lightly beaten
• ½ cup homemade bread crumbs (from day-old bread)
• ¼ pound ground pork
• ¼ pound ground beef
• 1 ounce boiled ham, minced (¼–⅓ cup)