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This quick chicken dish is a more modern variation of the Scottish preparation sometimes called howtowdie, which features a whole chicken stuffed with oats and served over spinach and poached eggs. Here, I've use exclusively chicken legs and added some quickly sautéed mushrooms to the oat filling. Serve it with roasted vegetables and a dollop of good mustard for a satisfying, simple supper.
Ask your butcher to remove the thigh bone from your chicken legs, or do it yourself by carefully cutting along the thigh bone while keeping the meat and skin attached. If you'd rather use a whole chicken, simply double the oat portion of the recipe.
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