Ingredients
- 1 medium onion
- thinly sliced
- 1/2 red bell pepper
- thinly sliced lengthwise
- 1/2 yellow bell pepper
- thinly sliced lengthwise
- 1/2 green bell pepper
- thinly sliced lengthwise
- 1 tablespoon olive oil
- 1 tablespoon dry white wine
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1 cup canned low-salt chicken broth
- 1 4-ounce ham slice
- cut into 1/2-inch pieces
- 1 large egg
- 1 tablespoon whipping cream
- 4 large chicken legs
- skin and bones removed
- Chopped fresh parsley
Instructions
- Combine all ingredients except broth in heavy medium saucepan.
- Cover and cook over medium heat until vegetables begin to soften, stirring often, about 5 minutes.
- Add broth; cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes.
- Transfer 1 cup compote to food processor and puree until almost smooth.
- Add puree to remaining compote; simmer 2 minutes.
- Season with salt and pepper.
- (can be made 2 days ahead.
- Chill.)
- Combine ham, egg and whipping cream in processor and process until ham is finely chopped.
- Pound each chicken leg between sheets of waxed paper to 1/3-inch-thick rectangle (about 6 inches by 5 inches).
- Arrange, smooth side down, on work surface.
- Sprinkle with salt and pepper.
- Divide ham filling among chicken pieces.
- Spread over center of chicken, leaving 1/2-inch border on short sides.
- Starting at 1 long side, roll up chicken jelly roll style.
- Place four 9x7-inch foil squares on work surface; butter foil.
- Place 1 chicken roll in center of each.
- Roll up foil tightly around chicken, enclosing completely.
- (Can be made 1 day ahead.
- Cover; chill.)
- Preheat oven to 500F.
- Place chicken on baking sheet.
- Bake until chicken is cooked through, about 25 minutes.
- Remove foil from chicken.
- Cut chicken roll into 3/4-inch-thick slices.
- Rewarm compote over medium heat, stirring often.
- Spoon onto plates.
- Arrange chicken atop compote.
- Top with parsley.
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