Sweet and Savoury Stuffed Chicken Legs

1. Chop the apricots to the same size as the other fruit. Pour wine over all the fruit.
2. Chop bacon into small pieces and fry until crisp. Remove pieces and all but 1 tablespoon of grease. Fry leeks until caramelized; add fruit and bacon. Cook until all the wine is gone. Let cool.
3. Add egg and bread crumbs. Mix.
4. Skin and debone chicken quarters. Stuff with fruit mixture and truss. Brush with olive oil and salt and pepper.
5. Roast at 400F for 30 minutes, or until a meat thermometer reads 165F.

Serving suggestion: Serve with mushroom syrup.