Working the bone loose from chicken legs takes no particular skill, as you will see from the directions, but it takes patience and care to make sure the skin, which holds the leg together, is not torn. When the bone is gone, it leaves room for a stuffing of ham, Parmesan, garlic, and sage. The legs are then browned and cooked in white wine. It is a lovely dish to present and, with this treatment, the dark meat becomes even more interesting and delectable.
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