HAM-STUFFED CHICKEN LEGS WITH SWEET PEPPER,
HONEY AND ONION COMPOTE

Chicken flavored with ham or bacon is an age-old Irish marriage. At Drimcong House in Moycullen, Ireland, the combination is translated into a stunning contemporary dish. Ask your butcher to skin and bone the chicken legs for you, which will make this easier to prepare.

4 servings

Compote
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

Chicken
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

For compote:
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.)

For chicken:
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 500°F. 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.