Chicken Legs Stuffed with Farinheira

Certain recipes may seem laborious, but in reality, they are not, such as these stuffed chicken legs.
This is a perfect recipe to vary on a day-to-day basis or to surprise the family.
If you wish, you can substitute the farinheira with alheira or linguiça.
For side dishes, there are many alternatives, such as Asparagus and Mushroom Risotto, gratinated potatoes, baked, fried, or mashed potatoes, other types of rice, pasta, and sautéed vegetables.

Neuza Costa

11 June, 2023

Ingredients:

• 4 large chicken legs
• 1 small farinheira (Portuguese smoked sausage made mainly from wheat flour and pork fat)
• 1 small onion cut into thin half-moon slices
• 2 cloves of garlic, crushed
• 2 bay leaves
• 80 ml (about 1/3 cup) of white wine
• 1 tablespoon of butter
• Sweet paprika
• Salt
• Pepper
• Toothpicks

Instructions:

1. Using a small, sharp knife, separate the bone from the meat.
   Remove the bone while keeping the leg in its original shape.
   If desired, reserve the chicken bones to make a broth.
2. With a knife, remove the skin from the farinheira and cut it into 4 equal pieces.
   Stuff each leg with each piece of farinheira.
   Press firmly to make sure the farinheira stays inside.
   Secure the leg well with toothpicks.
3. In a baking dish, place the onion, garlic, and bay leaves on the bottom, and put the chicken legs on top.
   Season evenly with salt, keeping in mind that the farinheira is already salty, pepper, and sweet paprika.
   Divide the butter into 4 pieces and place each piece on top of each leg.
   Finally, add the wine to the baking dish.
4. Preheat the oven to 190°C (374°F) and bake for approximately 45 minutes.
   After the chicken is roasted and toasted, remove it from the oven.

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The IntenseFlavour team wishes you a bon appetit!