Stuffed Chicken Legs with Bean Salad and Bacon
- 400 grams dried, white Beans
- 1 garlic
- 1 tablespoon black, pitted Olives
- 100 grams cooked ham
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- freshly ground peppers
- 4 Chicken thigh (ready to cook)
- 20 grams clarified butter
- 4 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped Lemon thyme
- 8 slices Bacon
- 4 thyme (for garnish)
Soak the beans overnight in plenty of cold water. The next day, pour off the water and cook the beans covered with water for about 30 minutes.
Peel the garlic and chop coarsely. Drain the olives and cut into thin slices.
Drain the cooked beans and puree ¼th of the beans with the garlic in a blender. Coarsly chop ¼th of the remaining beans.
Cut the ham into small cubes and mix with the lemon juice, olive, chopped beans and the oil, and season with salt and pepper.
Rinse the chicken legs, pat dry and pull the thigh bone. Flatten easily and fill with the beans and ham mixture, fold up and secure with a toothpick.
Brown the stuffed chicken legs in a roasting pan with hot butter until golden brown. Now bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes.
Meanwhile, mix the remaining beans with the oil, balsamic vinegar, chopped herbs, and season with salt and pepper. Place the salad on plates.
Fry the bacon in a frying pan until crispy. Remove and drain on kitchen paper. Cut the baked chicken legs into thick slices, arrange on the bean salad and serve garnished with slices of bacon and a sprig of thyme.