Boneless Chicken Legs Stuffed with Rice

COOK RICE

In saucepan melt butter and add all vegetables for rice and seasonings and soften, add broth bring to a boil add rice, cover cook on low about 20 minutes depending on type of rice you are cooking. add cheese and spur cream and stir, cool.

FOR SAUCE

Melt butter in saucepan add shallot and garlic and thyme soften, add flour and stir into a paste for 1 minute. Add broth, whisking all the time until smooth, add hot sauce and cream and lemon and simmer 10 to 15 minutes until a nice sauce consistency, taste add salt pepper or drops of lemon if needed.

TO STUFF AND COOK CHICKEN

Preheat oven to 400

Stuff cooked rice mixture onto hole where chicken bone was, form into enclosed bundle.

Season chicken with salt and pepper. Heat a film of oil in a large skillet add stuffed chicken legs to skillet with skin side up, to help browning sprinkle top of legs with grated parmesan cheese. Place in oven and cook 30 minutes until chicken is cooked through.

Remove chicken to plates, add pan drippings to sauce if you want, whisk in well, serve chicken with sauce and sprinkle with green onions.

Serve with crusty bread or rolls and a salad!