Stuffed Chicken Legs

Directions

1. 1
   Preheat oven to 375°F. Place bread and milk in a small bowl. Leave to soak for 5 mins.
2. 2
   Meanwhile, place pistachios in a heatproof cup. Pour over enough boiling water to cover and stand for 30 secs. Drain, peel, then coarsely chop pistachios.
3. 3
   Add pistachios, veal, parmesan and thyme to soaked bread. Season with salt and pepper, then mix well.
4. 4
   Fill cavity of each chicken leg with one-quarter of mince mixture, packing in well with your finger. Fold each chicken piece closed, wrapping over any excess skin, and secure with toothpicks.
5. 5
   Place 2 teaspoons oil in an oven-proof skillet over medium-high heat. Add chicken and brown on both sides. Place in oven and bake for 25 mins, or until cooked through.
6. 6
   Remove chicken from oven. Transfer to a warm plate, cover loosely with foil and allow to rest. Meanwhile, return skillet to stove over medium heat and add white wine to deglaze. Bring to a boil and reduce by half. Add chicken stock, bring to boil and reduce by a third. Remove from heat and immediately whisk in butter and season to taste. Slice chicken into 1- inch slices and serve with pan sauce.