Bacon Wrapped Chicken Legs With Pork Stuffing

bacon wrapped chicken legs in large white and red baking dish

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Bacon Wrapped Chicken Legs With Pork Stuffing

Try this delicious paleo and keto-friendly recipe for bacon-wrapped chicken legs stuffed with pork and pistachios. Perfectly crispy and savory in every bite.

Course Main Course

Cuisine American

Keyword bacon wrapped chicken, keto chicken, paleo chicken

Prep Time 35

Cook Time 30

Total Time 1 5

Servings

Calories 957kcal

Cost $15

Equipment

Ingredients

4 chicken legs boneless
16 slices bacon
2 pork sausages casing removed
2 tablespoon whole pistachios
1 tablespoon ground pistachios
1 egg yolk
1 bunch Parsley finely chopped
3 tablespoon Cooking fat beef tallow, lard, or bacon grease
1 teaspoon Black pepper more or less to taste

Instructions

In a bowl, mix sausage meat with whole and ground pistachios, egg yolk, and parsley. Season with black pepper.
2 pork sausages, 2 tablespoon whole pistachios, 1 tablespoon ground pistachios, 1 egg yolk, 1 bunch Parsley, 1 teaspoon Black pepper
Cut each chicken leg to create a pocket and stuff with the sausage and pistachio mixture.
4 chicken legs
Overlap 4 slices of bacon and place a chicken leg on one end. Roll up to wrap the leg with bacon completely. Wrap each chicken leg tightly with foil, securing the ends. Repeat all chicken legs.
16 slices bacon
Boil the wrapped legs in a pot of water for 25-30 minutes until the chicken is cooked through.
Let the legs cool at room temperature, then refrigerate for 30 minutes to set.
Remove the foil and pat the legs dry.
Heat a skillet over medium heat and fry the chicken legs in cooking fat until the bacon is crispy on all sides.
3 tablespoon Cooking fat
Serve with parsley garnish, if desired.

Notes

If desired, substitute the chicken legs with chicken thighs or chicken breasts.
Make sure that the chicken has reached 165°F internally at the thickest point before serving.
Add additional seasoning to the chicken legs before frying, if desired.

Nutrition