Stuffed Chicken Leg - French Cooking Experiment

I have never been great about cooking every day, but I love huge projects every once in a while. Spending an entire day to make a turducken or sausage is my idea of fun in the kitchen.
I was fortunate enough to take a French cooking course last year with an emphasis on charcuterie and meat preservation. One of the dishes that we learned and prepared was Stuffed Chicken Legs.

This is a meal where a chicken leg and thigh is deboned, filled with stuffing and sewed up to make a parcel. I LOVE the idea of this dish and the WOW factor when you serve and prepare it. However, at the course, I found the actual dish itself underwhelming - a little dry and a little bland.
I had enough time off over the holidays that I wanted to try this one more time.

Step 1: Prepare the Stuffing

Mushrooms

Chopped Mushrooms

Onions

Chicken Liver
Chopped Onions

Chicken Liver

Chopped/Minced Chicken Liver

After that I added some chopped fresh herbs, seasoned with S+P, fried it all up in olive oil and let it sit in the fridge overnight.

Frying:

Fried:

Prepare the Chicken Leg and Thigh

For me this was the fun part. You need to remove the thigh and leg bone while keeping the meat largely intact and not cutting the skin.

My hands where covered in raw chicken at this point, so I forgot to get photos of sewing the deboned chicken into a pouch, stuffing it and then sewing the whole thing up.

But, here is the final product prior to cooking.

Cooking

First, brown the outside, just for a few minutes until you get the skin a little crispy

Then finish in the oven for 20 - 30 minutes

After that, simply present and enjoy!

This is my first attempt at posting something that I cooked, let me know what you think.

Thanks!