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1/1 Photo of Chicken Legs with Ricotta and Bacon Stuffing
Chicken is every kitchen-staple and this recipe adds variety and flavour to cooking this popular meat. Deliciously served with assorted salads, mixed lettuce leaves or a mesculin mixture lightly coated with an extra virgin olive oil, balsamic vinegar and sun dried tomato dressing. To complement, you may wish to prepare a drizzled herbed/olive oil and ricotta foccacia. Basic recipe from "Classic Essential Roasts, Hawthorne Press" and accompaniments from my own kitchen.
Units: US | Metric
Serving Size: 1 (259 g)
Servings Per Recipe: 6