Chicken Legs Stuffed with Ham and Pepper

Chicken Legs Stuffed with Ham and Pepper
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 4

    chicken legs with skin

  • 4

    slices cooked ham

  • As needed fresh ground pepper

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 4 Tbsp.
    (60 mL)

    mixed fresh herbs, thyme, rosemary, summer savory

  • 1 tsp.
    (5 mL)


  • 2 tsp.
    (10 mL)

    olive oil


Preheat the oven at 350°F (180°C).

Incorporate a slice of ham in each leg and generously pepper the inside of it. Close them up.

Oil the legs and then coat them with fresh herbs.

In a skillet with a mix of butter and oil, brown the legs up to a nice colouring.

Arrange them in a oven dish, and cook for 20 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007