Stuffed Chicken Legs with Mushrooms and Parsley

Ingredients

• Stuffing

  • 2 oz (55 g) sliced bacon, diced
  • 1 tbsp (15 ml) vegetable oil
  • ¾ lb (340 g) lean ground pork
  • 1 onion, chopped
  • 1 celery stalk, diced
  • ½ tsp rosemary leaves, finely chopped
  • 1/8 tsp ground nutmeg
  • ¼ cup (60 ml) dry white wine
  • 1 cup (250 ml) chicken broth
  • ⅓ cup (70 g) pitted prunes, diced
  • ¾ cup (60 g) panko breadcrumbs
  • 3 tbsp flat-leaf parsley, finely chopped

• Chicken and Mushrooms

  • 8 bone-in whole chicken legs, with skin (see note)
  • ¾ cup (180 ml) chicken broth
  • 2 tbsp (30 ml) honey
  • 1 rosemary sprig
  • 1 lb (450 g) small button mushrooms or white mushrooms, quartered
  • 2 tbsp butter
  • 1 garlic clove, finely chopped
  • ¼ cup (10 g) flat-leaf parsley, finely chopped