Chicken legs stuffed with mushrooms and bacon with zucchini

Chicken legs stuffed with mushrooms and bacon with zucchini receta de entrecot con salsa de champinones 25

Chicken legs stuffed with mushrooms and bacon with zucchini

Chicken legs stuffed with mushrooms and bacon with zucchini receta de entrecot con salsa de champinones 25 427x640

 

No. of People: 4

Ingredients:

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  • 4 fillets of chicken thighs

  • 1 bone of ham

  • 8 slices of bacon

  • 2 cloves of garlic

  • 8 mushrooms or mushrooms

  • 1 zucchini

  • 1 onion

  • 100 ml white wine

  • Water

  • extra virgin olive oil

  • parsley

  • Salt

  • 1 teaspoon of paprika

    preparation:

    1-Chop the onion and garlic and brown them in a pot with oil. Add the ham bone and a branch of parsley and sauté. Pour the white wine and bring it to a boil. Pour 400 ml of water and cook about 20 minutes. Remove the bone and crush the sauce. Add the chopped parsley and reserve.

    2-Fry the bacon slices without oil, remove them and add the mushrooms or mushrooms. Season and cook for 2 minutes on each side. Reserve.

    3-Preheat the oven to 190ºC. Season the thigh fillets, spread them on a flat surface and place on each one 2 slices of bacon and a couple of mushrooms. Roll them and press each one with 2 skewers. Sprinkle with oil and bake at 190ºC, 30-35 minutes.

    4-Wash the zucchini and cut it into sticks (without peeling). Put a little oil in a pan and add the zucchini sticks. Sprinkle with paprika and season.

    Presentation:

    1-Serve the stuffed thighs, removing the chopsticks, with the sautéed zucchini. Sauce and decorate with parsley.

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1Comment
  • Mariana
    Posted at 16:24h, 10 abril Responder

    Me gusta la receta pero quiero end español. Gracias.

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