Ingredients

Chicken 6 boned-out chicken legs or thighs sea salt and pepper approximately 24 rashers, rindless streaky bacon 3 tbsp olive oil 1 tbsp sherry vinegar 2 tbsp Marsala ladleful of brown chicken stock Stuffing 350g good-quality pork sausage meat handful of skinned pistachio nuts, roughly chopped 1 egg yolk 4 thyme sprigs, leaves stripped and chopped handful flat parsley, chopped Risotto 400g risotto rice (such as arborio or carnaroli) 1 litre brown chicken (or vegetable) stock 150g shelled broad beans 150g peas (or petits pois), thawed if frozen 50g freshly grated Parmesan, plus extra shavings to serve 25g butter, cut into cubes handful fresh chives(optional), chopped sea salt and freshly ground black pepper

Description

To Make The Stuffing, Mix The Sausage Meat With The Pistachio Nuts, Egg Yolk, Thyme And Parsley. Season Well With Salt And Pepper. Open Out The Chicken Legs Or Thighs, Season With Pepper And Divide The Stuffing Between Them. Roll Up To Enclose. Lay About

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