Ingredients: serves 4
4 large chicken legs (2.2 lb/1 kg), 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 1/3 lb/60dkg leaf spinach, 1 1/3 oz/4 dkg butter, 4 cloves garlic
(1 teaspoon garlic cream), 1 tablespoon breadcrumbs, 2-3 tablespoon cooking oil
Side dish: 8-12 small carrots (18 oz/50 dkg), 1 3/4 oz/5 dkg butter, 5 1/4-7 oz/15-20 dkg pitted prunes, salt
Slip your fingers underneath the chicken’s skin to loosen it from the meat for the filling. Salt and pepper the legs all over and set aside. Pinch off the stems from the spinach, wash the leaves and toss them into lightly salted boiling water. Cook for 1 minute from the time the water starts to boil again.
Drain and after it has cooled squeeze out the moisture. Melt the butter in a saucepan, sauté the
crushed garlic (garlic cream) in it for a 1/2 minute, add the spinach, and season with salt and pepper. Stir just enough to blend then add the breadcrumbs.
Stuff the mixture underneath the skins of the chicken legs and put the meat in a baking pan. Drizzle with oil and roast in a preheated medium oven (340°F/170°F; 310°F/155°C convection oven) for 1 hour, basting frequently with its own juices. If necessary, add a little water to the pan. While the meat is roasting, prepare the side dish. Clean the
carrots and cut them into rounds or sticks and sauté in the melted butter. Salt lightly, cover, and steam in its own juices for about 10 minutes until they are crunchy. Toward the end, add the halved pitted prunes and heat up for a few minutes. When serving, split the chicken legs in two at the joints and place them on a plate, pile the prunes and carrots on the side. For those with a hearty appetite serve steamed rice in addition.

Words of Wisdom
You can also wrap the stuffed chicken legs in bacon and bake them as before.

Preparation time: 1 hour 45 minutes
Calories per serving: 608
Skill: Easy to prepare