Watch part two here!


3 ounces prosciutto di Parma, thinly sliced and cut into 1/4-inch-wide strips

1 pound cherries, pitted and separated

1 cup fresh breadcrumbs, coarse ground

1 Granny Smith apple, peeled and small diced

3 tablespoons Parmigiano-Reggiano, grated

1 egg, beaten

1/4 cup parsley, finely chopped

2 teaspoons rosemary, finely chopped

1 orange, grated

6 whole chicken legs, including thighs, bones removed by your butcher, each leg left in one piece,

rinsed, and patted dry

Salt and freshly ground black pepper

2 cups chicken stock

1/2 cup cider vinegar

1/2 cup fresh chives, chopped

2 tablespoons cilantro, chopped

3 tablespoons butter



For the salad

3 cups baby arugula

1/2 apple, thinly sliced

1/4 cup dried cherries

1 orange, zest & juice

Extra-virgin olive oil

Salt and freshly ground black pepper


Preheat grill to medium-high heat.


Coarsely chop half of the cherries. In a medium bowl, gently stir together the 1/2 of the chopped cherries, apples, prosciutto, breadcrumbs, Parmigiano-Reggiano, eggs, parsley, rosemary and orange zest until combined. Season with salt and pepper.


Lay the chicken legs skin side down on a cutting board and season all over with salt and pepper. Place 2 tablespoons of the filling into the cavity of each leg, spreading it into the thigh and upper part of the leg. Roll each leg up, starting from a long side, and tie tightly twice with butcher’s twine.


Season the legs with salt and pepper, drizzle with extra virgin olive oil and place skin-side-down on preheated grill. Cook until skin is golden-brown and flip. Cook chicken leg until the internal temperature registers 160 degrees F.


Meanwhile, pour the chicken stock, cider vinegar and the rest of the cherries into a small sauce pot. Cook until stock has reduced and the cherries have broken down a bit, about 10 minutes. Finish with butter, chives and cilantro.


Remove chicken from heat and rest for 10 minutes.


Slice each leg into 3/4-inch-thick medallions serve with cherry sauce and salad.


For  the salad

Toss together the arugula, apples and cherries. Dress with the orange zest, juice and drizzle with a few tablespoons of olive oil. Season with salt and pepper and toss to combine.


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