Debone the chicken top legs, stuff with shredded carrots and zucchini, and roll up.
Wrap each roll with a strip of pancetta. Tie top and bottom with spaghetti, then cut in half so each half looks like a small veal shank slice (“ossobuco”).
Place the halved rolls, cut side up, in a Reindl, top with two tablespoons of butter, a sliced onion, and a few sage leaves Form.
Cover and steam for 15 minutes over medium heat. Then extinguish with half a glass of white wine and simmer on low heat for another 5 min. Finally season with salt and season with pepper.
Arrange the rolls on a platter. Season the roast stock with enough chopped basil and grated lemon peel, boil for a few min and pour over the rolls. Serve immediately hot.
Serve with a light dry red wine San Menfi, Bardolino, Colombano rosso : O-title : “Ossibuchi” di pollo con verdure – “Ossobuco” of the chicken : > with vegetables
Our tip: use a bacon with a strong taste – this way you will give a special touch to this dish!