Chicken Legs With Ricotta And Bacon Stuffing Recipe

Name: Chicken Legs With Ricotta And Bacon Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken legs with thigh (drums and thighs attached); 1/2 ounce butter, melted; 2 slices bacon, finely chopped (rind romoved); 1 tablespoon vegetable oil; 1 small onion, diced; 1 clove garlic, crushed; 8 ounces ricotta cheese; 1 egg, beaten; 2 tablespoons freshly grated parmesan cheese; 1 cup fresh breadcrumb; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh chives, chopped; 2 tablespoons fresh tarragon, chopped; 1 pinch nutmeg

Servings: persons

6 chicken legs with thigh (drums and thighs attached)
1/2 ounce butter, melted
2 slices bacon, finely chopped (rind romoved)
1 tablespoon vegetable oil
1 small onion, diced
1 clove garlic, crushed
8 ounces ricotta cheese
1 egg, beaten
2 tablespoons freshly grated parmesan cheese
1 cup fresh breadcrumb
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh tarragon, chopped
1 pinch nutmeg

1
TO MAKE THE STUFFING: Remove the rind from the bacon and chop finely.
2
Fry in a dry pan until crisp.
3
Remove cooked bacon and set aside.
4
In the same pan, heat the oil and cook the onion and garlic until soft.
5
Put the ricotta, egg, Parmesan, breadcrumbs, parsley, chives, tarragon, bacon, onion, garlic and nutmeg in a large bowl.
6
Mix together, lightly, to combine ingredients.
7
PREHEAT OVEN TO MODERATE- 350 degrees F (180C/Gas mark 4).
8
Using your fingers, ease the skin away from the thigh and leg of the chicken, being careful not to pierce the skin.
9
Gently push the stuffing mixture evenly under the skin.
10
Draw the skin back over the stuffing.
11
Place the chicken in a lightly oiled, shallow roasting pan.
12
Brush chicken with the melted butter.
13
Roast for 45 minutes, or until the chicken is cooked thoroughly.
14
Remove from oven and allow to sit for 5 minutes before serving.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 chicken legs with thigh (drums and thighs attached), 1/2 ounce butter, melted, 2 slices bacon, finely chopped (rind romoved), 1 tablespoon vegetable oil, and more.

Yes, Chicken Legs With Ricotta And Bacon Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Legs With Ricotta And Bacon Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions