Ham-Stuffed Chicken Legs with Sweet Pepper, Honey and Onion Compote Recipe

Name: Ham-Stuffed Chicken Legs with Sweet Pepper, Honey and Onion Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, thinly sliced; 1/2 red bell pepper, thinly sliced lengthwise; 1/2 yellow bell pepper, thinly sliced lengthwise; 1/2 green bell pepper, thinly sliced lengthwise; 1 tablespoon olive oil; 1 tablespoon dry white wine; 1 tablespoon honey; 1 tablespoon white wine vinegar; 1 cup canned low-salt chicken broth; 1 4-ounce ham slice, cut into 1/2-inch pieces; 1 large egg; 1 tablespoon whipping cream; 4 large chicken legs, skin and bones removed; Chopped fresh parsley

Servings: persons

1 medium onion, thinly sliced
1/2 red bell pepper, thinly sliced lengthwise
1/2 yellow bell pepper, thinly sliced lengthwise
1/2 green bell pepper, thinly sliced lengthwise
1 tablespoon olive oil
1 tablespoon dry white wine
1 tablespoon honey
1 tablespoon white wine vinegar
1 cup canned low-salt chicken broth
1 4-ounce ham slice, cut into 1/2-inch pieces
1 large egg
1 tablespoon whipping cream
4 large chicken legs, skin and bones removed
Chopped fresh parsley

1
Combine all ingredients except broth in heavy medium saucepan.
2
Cover and cook over medium heat until vegetables begin to soften, stirring often, about 5 minutes.
3
Add broth; cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes.
4
Transfer 1 cup compote to food processor and puree until almost smooth.
5
Add puree to remaining compote; simmer 2 minutes.
6
Season with salt and pepper.
7
(can be made 2 days ahead.
8
Chill.)
9
Combine ham, egg and whipping cream in processor and process until ham is finely chopped.
10
Pound each chicken leg between sheets of waxed paper to 1/3-inch-thick rectangle (about 6 inches by 5 inches).
11
Arrange, smooth side down, on work surface.
12
Sprinkle with salt and pepper.
13
Divide ham filling among chicken pieces.
14
Spread over center of chicken, leaving 1/2-inch border on short sides.
15
Starting at 1 long side, roll up chicken jelly roll style.
16
Place four 9x7-inch foil squares on work surface; butter foil.
17
Place 1 chicken roll in center of each.
18
Roll up foil tightly around chicken, enclosing completely.
19
(Can be made 1 day ahead.
20
Cover; chill.)
21
Preheat oven to 500F.
22
Place chicken on baking sheet.
23
Bake until chicken is cooked through, about 25 minutes.
24
Remove foil from chicken.
25
Cut chicken roll into 3/4-inch-thick slices.
26
Rewarm compote over medium heat, stirring often.
27
Spoon onto plates.
28
Arrange chicken atop compote.
29
Top with parsley.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 1 medium onion, thinly sliced, 1/2 red bell pepper, thinly sliced lengthwise, 1/2 yellow bell pepper, thinly sliced lengthwise, 1/2 green bell pepper, thinly sliced lengthwise, and more.

Yes, Ham-Stuffed Chicken Legs with Sweet Pepper, Honey and Onion Compote 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.

Ham-Stuffed Chicken Legs with Sweet Pepper, Honey and Onion Compote

How did you like this recipe?

Frequently Asked Questions