Ham-Stuffed Chicken Legs with Sweet Pepper, Honey and Onion Compote

Ingredients

• 1 cup canned low-salt chicken broth
• 4 large chicken legs, skin and bones removed
• fresh parsley
• 1 large egg
• 1 4-ounce ham slice
• 1 tablespoon whipping cream
• 1 tablespoon olive oil
• + 7 more ingredients
• • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon dry white wine
  • ½ green bell pepper
  • ½ yellow bell pepper
  • ½ red bell pepper
  • 1 medium onion

Combine all ingredients except broth in heavy medium saucepan. Cover and cook over medium heat until vegetables begin to soften, stirring often, about 5 minutes. Add broth; cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Transfer 1 cup compote to food proces...

View full recipe at Epicurious