Chicken Legs Stuffed with Plums

This recipe has been waiting to be published for quite a while. The market is full of green beans right now, so this dish is perfect for a quick dinner for the whole family.

Chicken legs stuffed with plums

I had never stuffed poultry legs before, but I think it went better than I expected. I used a long, sharp knife, pushed it into the leg from the thicker end and cut around the bone, then pulled it out (only the thigh bone, not the one in the so-called "drumstick"). That left a cavity, and the plums fit in with no problem. If you're worried about boning the meat, use chicken breast instead.

Chicken legs stuffed with plums

Instructions:

Preheat the oven to 180°C (350°F). Rinse the legs, pat them dry and cut out the thigh bone with a sharp knife. Season the inside of each leg with salt and pepper, and put 2 plums, 1 tbsp of twaróg and a piece of rosemary in each one.

Wrap each leg in 2 slices of bacon and, if needed, secure the opening with toothpicks. Heat the oil in a skillet and carefully brown each leg, then transfer to the oven and bake for another 30 minutes.

Meanwhile, bring salted water to a boil in a pot and cook the green beans, then drain them well. Melt the butter in a skillet, sauté the beans and season. Place the beans on a plate, top with a baked leg and serve.

Enjoy!

Source: "Meine Familie und ich – gut und günstig"