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1
COOK RICE
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2
In saucepan melt butter and add all vegetables for rice and seasonings and soften, add broth bring to a boil add rice, cover cook on low about 20 minutes depending on type of rice you are cooking.
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3
add cheese and spur cream and stir, cool.
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4
FOR SAUCE
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5
Melt butter in saucepan add shallot and garlic and thyme soften, add flour and stir into a paste for 1 minute.
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6
Add broth, whisking all the time until smooth, add hot sauce and cream and lemon and simmer 10 to 15 minutes until a nice sauce consistency, taste add salt pepper or drops of lemon if needed.
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7
TO STUFF AND COOK CHICKEN
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8
Preheat oven to 400
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9
Stuff cooked rice mixture onto hole where chicken bone was, form into enclosed bundle.
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10
Season chicken with salt and pepper.
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11
Heat a film of oil in a large skillet add stuffed chicken legs to skillet with skin side up, to help browning sprinkle top of legs with grated parmesan cheese.
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12
Place in oven and cook 30 minutes until chicken is cooked through.
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13
Remove chicken to plates, add pan drippings to sauce if you want, whisk in well, serve chicken with sauce and sprinkle with green onions.
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14
Serve with crusty bread or rolls and a salad!
