Stuffed Chicken Drumsticks with Zucchini Long Grain Rice Rings

Remove the bones from the chicken legs. Clean chard, cut away white stems. Unfold removed chicken legs and cover with chard leaves on both sides. Insert 4 to 5 peeled garlic cloves in each. Roll up meat with light pressure and pack seam side down in baking dish.

Add white wine, butter and olive oil up to half the height of the meat rolls and roast in a heated oven at 200 degrees for about 20 minutes until crispy.

Cut the zucchini into finger-thick slices, hollow them out and crisp them in a frying pan with a little water. Blanch the remaining chard in water for a few min.

Fill cooked long grain rice into the rings, arrange the blanched chard and zucchini slices in them. Place the stuffed chicken legs diagonally cut on the plate.

White wine

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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