Chicken in Cream Sauce with Quick Stuffing

Prepare the ingredients. This is what awaits you on the plate - roasted chicken leg with mushroom cream sauce and homemade stuffing. Prepare the ingredients in advance so the work goes smoothly. Preheat the oven to 180 C.

Prepare the bread. Cut the bread rolls into small cubes, or tear them apart by hand.

Soak the bread. Pour lukewarm milk over the bread and let it soak for a few minutes.

Slice the bacon. Cut half of the bacon into thin strips (for the stuffing) and the other half into larger pieces (for the meat).

Prepare the mushrooms. Clean the button mushrooms and cut them into quarters.

Slice the garlic. Slice the garlic, and optionally finely chop the parsley as well.

Prepare the roasting pan. Place the mushrooms, garlic, larger pieces of bacon, and chicken legs in the roasting pan. Drizzle with oil, season with salt and pepper, and toss everything together.

Add the liquids and bake. Pour in the cream and the same amount of water, and bake for about 45 minutes, until the meat is tender and comes off the bone easily.

Prepare the stuffing. Add the eggs, bacon strips, and optionally parsley to the soaked bread, and mix thoroughly.

Bake the stuffing. Transfer the mixture to a baking dish and bake together with the chicken for about 30-45 minutes, depending on the thickness of the stuffing, until golden brown.

Slice the stuffing. Cut the finished stuffing into portions.

Serve. Serve the chicken leg with the stuffing and a little of the mushroom cream sauce.