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Deboned chicken legs stuffed with a savory mortadella and breadcrumb mixture, wrapped in bacon, then browned and oven-roasted.
Roast chicken leg served with thin chicken breast slices rolled with a creamy buckwheat and vegetable salad.
Roast chicken legs, sweet potato wedges, and onions in one tray, then serve with a spicy yogurt sauce.
Rich chicken liver pâté flavored with brandy and port, topped with earthy beetroot jelly and crispy chicken skin garnish.
A classic Moroccan tagine featuring tender chicken legs, sweet caramelised dried fruits, warm spices, and crunchy roasted almonds.
Marinated chicken roasted until tender, served with homemade egg spätzle in a creamy white wine sauce and dressed hispi cabbage.