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Stuffed Chicken Legs

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8 Chicken legs
300g Mushrooms
3 tbsp Butter
2 tbsp Vegetable Oil
3 Sprigs Parsley
2 Cloves Garlic (peeled)
1/2 tsp Lemon Juice
Salt and Pepper
N.B. Items in bold are available at all MF outlets.
Place mushrooms, parsley, garlic, butter and lemon juice in food processor or blender and process to a smooth paste.
Preheat oven to 475°F. Wash chicken legs and pat dry. Loosen skin from meat, working from thick end and pushing skin up toward bone. Spread mushroom filling over meat and pull skin down over it again.
Rub chicken well with salt and pepper. Brush with oil and lay on a rack in a roasting pan. Roast for 45 minutes in oven.
Remove from oven and transfer chicken legs to a serving dish, spooning the mushroom filling on top.
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