Chicken jambonette with paprika and Gorgonzola



  • 4 chicken legs (about 170 g each)
  • 2 tablespoons of hot paprika
  • 300 g spicy Gorgonzola
  • 1 glass of dry white wine
  • orange juice
  • 4 sage leaves
  • salt and white pepper


Bone chicken legs – or buy them already boned. Stuff them with a nut of gorgonzola and a sage leaf. Fix with a toothpick. Sprinkle paprika on and set on a baking pan. drizzle over wine and orange juice with the gorgonzola left. Cook in the oven at 185° for about 35 minutes. Serve the chicken legs in their liquor.

Suggested wine: White Pinot

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Chicken jambonette with paprika and Gorgonzola
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