- Medium-sized chicken legs - according to the number of people (I have 14 pieces),
- Mushrooms (champignons or any other) – 500 g,
- Onions – 2-3 pieces,
- Vegetable oil – 2-3 tablespoons,
- Salt - to taste
- Ground black pepper - to taste,
- Sour cream or mayonnaise - 2 tablespoons,
- Greens - to taste.
Cooking process:
When choosing chicken legs, pay attention to the smell and appearance meat. Fresh legs or drumsticks must have a uniform, even pink color and the drumsticks must not have any visible damage, nor are bruises or stains acceptable. The presence of these factors can tell you about a low-quality product. When you press your finger on a fresh drumstick, you will notice how the dent quickly returns to its original state, which does not happen with stale, stale meat.
In order to stuff a chicken leg or drumstick with minced meat, you first need to remove the bone, which at first glance seems quite difficult and even impossible. In fact, everything is quite easy and simple. In order to easily separate the leg from the stone, you need to first wash and dry the leg. Remove the skin with a stocking, separating the inner films with your hands.
Your goal is to leave only a small part of the bone with the joint (cartilage). At the base of the shin, just above the joint, break the bone with a knife; for example, I hit the knife with a chop mallet. Do this with all chicken legs or drumsticks.
Remove the chicken fillet from the bones and prepare minced meat for the legs with the addition of mushrooms or vegetables. You can leave some meat on the bones and use them to make delicious chicken soup.
To be honest, I prefer stuffing chicken legs rather than just the drumsticks. I'll explain why. The leg makes a pretty good big “stocking”; you don’t need to sew the bag up or fasten it with toothpicks. Simply stuff the chicken skin with any minced meat filling and cover with the overhanging part of the chicken skin. You will get a nice neat envelope with minced meat, just enough for one serving.
Now let’s talk about several options for preparing stuffed chicken legs various fillings and prepared in various ways.
Chicken legs stuffed with mushrooms
Rinse the chicken legs under running water and dry with a paper towel.
While you are preparing the legs for stuffing, set the mushrooms to cook. Randomly chopped mushrooms can be lightly fried in the usual way in a frying pan with the addition of vegetable oil or cook them in a slow cooker. It was easier for me to put the mushrooms with butter and salt in a slow cooker and turn on the “baking” program in my Panasonic for 30 minutes.
Remove the skin with a stocking and separate the bone just above the joint at the bottom of the leg, cutting the tendons. There should be about 2 cm of bone left.
Remove the chicken fillet from the bones and pass it together with raw or fried onions through a meat grinder. We put it through a meat grinder there. fried champignons. If you don’t want to bother with frying mushrooms, you can use canned mushrooms. But believe me, with fried mushrooms the legs turn out more aromatic and tastier.
Mix minced chicken with mushrooms and onions, add salt and pepper.
Stuff a leather stocking with minced meat and wrap the leg in an envelope; no threads or toothpicks are needed in this method of preparation.
Grease the mold with oil and place the stuffed chicken legs, coating them with a small amount of butter, sour cream or mayonnaise to obtain a beautiful golden brown crust. One more thing, the baking dish should have high sides, because a lot of juice will be released during the cooking process. During frying, you will need to pour this juice over the chicken legs a couple of times, carefully opening the oven slightly.
Cook the baked legs in a well-heated oven at 180 degrees for 40 minutes.
Since the legs are much larger than the drumsticks, I decided to cook the remaining three chicken legs that did not fit in the baking dish in my slow cooker. It turned out very beautiful and juicy, the taste is almost identical to those cooked in the oven.
The legs with mushrooms and minced meat are prepared on the “baking” program for 20 minutes on each side.
Ready stuffed legs Pour over the juice released during frying again and transfer to a dish. Serve hot with a side dish of fresh vegetables.
Chicken legs stuffed with mushrooms and cheese in the oven
To prepare chicken legs or drumsticks with mushrooms, vegetables and cheese you will need the following ingredients:
- Chicken drumsticks – 8 pieces,
- Fresh champignons – 400 grams,
- Onion- 2 pieces,
- Carrots – 1-2 pieces,
- Garlic – 2 cloves,
- Cheese – 250 grams,
- Salt and black ground pepper taste,
- Vegetable oil.
Cooking chicken legs stuffed with mushrooms
We prepare chicken drumsticks for stuffing using the method given above, that is, we separate the skin, bone and pulp.
Peel onions and carrots. Chop the onion and grate the carrots fine grater. Now you need to fry the onions and carrots until golden brown in a heated frying pan with oil.
Pass the chicken meat through a meat grinder. Then mix with fried onions and carrots. Add champignons cut into small cubes. Mix everything, add salt and ground black pepper to taste.
Add grated cheese to the resulting minced meat and mix everything again.
We stuff the resulting minced meat into a leather stocking with part of the bone; do not stuff the legs too tightly, otherwise the skin may tear during the cooking process. Secure the exposed part of the stuffed leg with skewers. Cook each leg this way.
Place the stuffed legs onto a greased baking sheet. vegetable oil, and sprinkle with grated cheese if desired. Place in the oven for 40 minutes. Bake the legs at 180° degrees.
Chicken legs stuffed with vegetables and rice in a slow cooker
To cook chicken legs in a slow cooker you will need the following ingredients:
- Chicken drumstick or leg – 5 – 6 pieces,
- Onions – 2 pieces,
- Carrots – 2 pieces,
- Fresh tomatoes - 2 pieces,
- Rice (boiled until half cooked) – ½ cup,
- Vegetable oil,
- Salt and ground black pepper to taste.
Correct cooking chicken drumstick with vegetables and rice
As described above, prepare drumsticks or chicken legs. We pass the meat through a meat grinder.
Peel the onions and carrots. Chop the onion into small cubes and grate the carrots on a medium grater. Next, fry the prepared vegetables in vegetable oil in a heated frying pan.
We wash the tomatoes and cut them into cubes, when the onions and carrots become beautiful golden color, add tomatoes and simmer until the liquid evaporates.
B prepared chopped meat add boiled rice and fried vegetables. Don't forget to add salt and pepper to taste.
The resulting minced meat is used to fill leather stockings taken from shins or hams. Carefully secure the skin with a skewer or fold it into an envelope (depending on what you are using).
Grease the multicooker bowl with vegetable oil and place the prepared stuffed legs. Close the lid and set the “Baking” mode for 20 minutes (fry the drumsticks on each side for 15-20 minutes).
Chicken legs stuffed with rice, vegetables and cheese in puff pastry
An extraordinary dish - chicken legs, stuffed, and even wrapped in puff pastry and baked in the oven, this is simply an incredibly tasty dish, and everything is prepared quite easily and simply.
To prepare stuffed chicken legs in puff pastry you will need the following ingredients:
- Chicken drumsticks – 6 – 8 pieces,
- Rice (boiled) – 0.2 cups,
- Carrots – 1 piece,
- Onion – 1 piece,
- Garlic – 2 cloves,
- Cheese – 100 grams,
- Lemon juice – 2 tbsp. spoons,
- Soy sauce – 3 tbsp. spoons,
- Mixture of Italian herbs – 1 teaspoon,
- Vegetable oil – 2 tbsp. spoons,
- Salt and pepper to taste,
- Egg yolk – 1 piece,
- Ready puff pastry – 1 package.
Cooking baked chicken legs stuffed with rice, vegetables and cheese
To begin with, we prepare the shins, but not according to the method described above, but in a slightly different way. We won’t remove the bone, we’ll just remove the skin with a stocking, separating the inner films, and put it back. This must be done so that it is convenient to place the filling between the flesh and skin of the chicken.
Place the prepared drumsticks in a deep bowl and add salt, pepper, a mixture of Italian herbs, olive oil, lemon juice, soy sauce, garlic passed through a garlic press. Mix everything and leave to marinate for 1 hour.
At this time you will need to prepare the filling for the legs. Peel the carrots and onions and then chop. Afterwards, fry the carrots and onions in a frying pan with vegetable oil; you can add some aromatic herbs to the frying to taste. Then mix the fried vegetables with boiled rice and grated cheese.
Then fill the marinated chicken drumsticks with the prepared minced meat and secure with skewers.
We cut the puff pastry into thin strips, which we wrap around each drumstick and place them on a greased baking sheet. Whisk in a small bowl egg yolk and brush each drumstick with the whipped mixture.
Place the baking sheet in the oven, preheated to 180° degrees for 40-45 minutes.
Stuffed chicken legs – favorite treat many of mine. And no wonder. It turns out not only elegant and festive, it turns out really tasty. And high in calories, yes. But we are no longer used to the fact that tasty food rarely turns out to be useful. The chicken legs themselves are very good - tender, rosy, baked so skillfully that the skin will not burst anywhere, but will look shyly rosy on the side. Unfortunately, I have no idea how to make chicken legs healthier, except maybe remove the skin. But if you decide to stuff them, this definitely won’t help. But it turns out quite festive and very delicate dish, which everyone will like without exception, you will still have to regret that you prepared little.
By the way, baked chicken legs turn out simply miniature, so special harm it won’t if you decide to treat yourself and eat a little.
Delicious baked chicken legs - recipe with photos
You can stuff chicken legs with anything, and we’ll talk about this below. For now, let's stick to our recipe. First you need to carefully remove the skin from the leg. The legs need to be washed, then pick up the skin from the inside and separate it from the meat with your finger. Slowly pull the skin so that only the meat on the bone remains. Take a small hatchet and carefully cut off the bone at the base where the skin is attached with one blow.
Now you need to take all the skin that you will stuff, mix it with mayonnaise and garlic, which you have chopped very finely. Now you need to salt and pepper everything to taste, but remember that you are not salting the chicken legs, but only the skin from them, so there should be much less spices and salt.
Now put the eggs in a saucepan to boil, and peel and wash the carrots. Grate it and then fry it, optionally with onions - to your taste.
Remove the chicken meat from the bone and chop it as finely as possible, but not so that you get minced meat - just small pieces.
Now cool it down chicken eggs, then chop them into small pieces. Next, you need to mix all the filling ingredients, add salt and pepper, if necessary.
Chicken skin is usually marinated quickly - in just an hour. Start everything, and then carefully pin the chicken leg like an envelope.
After this, you will need to put everything to bake. Baking time depends on how many chicken legs you have. You can bake it either in the oven or in microwave oven, as well as a slow cooker. Half a kilogram of legs is baked in a microwave oven at a power of 700 W for about 23 minutes. I advise you to keep an eye on the dish you are preparing, otherwise it may turn out that you have dried it out.
That's all - incredibly juicy and tender baked chicken legs are ready!
And now a few more very popular recipes for you if you suddenly don’t like the method proposed above.
Chicken legs stuffed with mushrooms
Popular holiday dish- these are chicken legs, stuffed with mushrooms. It is not that difficult to prepare and the ingredients you should prepare in advance are:
White onions – 2 pieces;
Chicken legs – 12 pieces;
A jar of chopped marinated champignons;
Butter – 50 grams;
Grated hard cheese – 50 grams;
Flour or starch - a level tablespoon.
For the marinade – mayonnaise – 4 tablespoons with a top of thick, high-quality mayonnaise;
High-quality cold-pressed olive oil – 2 tablespoons;
Add spices and salt to taste.
Mix mayonnaise, oil, spices together. Prepare the chicken legs by gently peeling back the skin. Then turn it inside out and cut off the bone with a knife. Place the entire skin to marinate in the already prepared sauce.
Now let's take care of the mushrooms. In fact, you don’t have to take champignons at all - perhaps you have dried porcini mushrooms, then you need to pre-soak them, rinse them, and then boil them. After this, strain the mushrooms and chop them as finely as possible. If you use marinated champignons, please note that they are not chopped finely enough. You need to take the mushrooms, fry them lightly small quantity olive oil with very finely chopped onion. Everything is lightly sprinkled with flour or starch. By the way, if you don’t want too much starch or flour to be poured into one place in the frying pan and form a lump, then it is advisable to use a sieve - this way any thickener can be distributed as evenly as possible and there will be no difficulties with mixing.
After this, you need to set everything aside and cool. As soon as it cools down to room temperature, you will need to grate the cheese on a fine grater and mix it with the mushroom mixture. Stuff chicken legs with this mixture. Sew or close with a toothpick. Afterwards, you need to preheat the oven to 200 degrees and quickly bake everything until golden brown. If the sauce remains, you can brush the chicken drumsticks with it while baking.
Stuffed chicken legs recipe
If you want to cook delicious and tender stuffed chicken legs, you can use this recipe. Products you will need to stuff chicken legs:
- White bread without crust – 100 grams;
- Milk - one glass;
- Chicken liver – 100 grams;
- Chicken legs – 4 pieces;
- Butter - at least 4 tablespoons without top;
- Spices and salt to taste;
- Sour cream - 2 teaspoons.
First, you must take the chicken legs, wash them, dry them, and carefully separate the skin from the meat so that the skin does not come off the bone.
Chicken liver needs to be soaked for 2 hours, changing the water 4 times during this time. Be sure to wash your liver. Carefully chop the bone in the legs, remove the meat from the bone and grind in a meat grinder along with the liver and onion. Now soak White bread in milk, squeeze out immediately. After this, you need to take and mix the bread with the minced chicken. Add all the required spices and salt to it. Perfect fit nutmeg and black pepper. Now you can stuff the legs and sew them up, you can simply pin them with toothpicks. Place everything on a greased baking sheet butter, and coat the legs with sour cream, not sparing the sauce. Bake for about 40 minutes until golden brown at 200 degrees.
Stuffed chicken legs - recipes
If you want to cook delicious chicken legs, but don't really like mushrooms, you can use this recipe. For this you need to prepare the following products in advance:
- Chicken legs – 10 pieces;
- Carrots – 300 grams;
- Mozzarella – 5 balls;
- Cream or sour cream – 250 ml;
- Spicy herbs, preferably Provençal;
- Salt and pepper.
First you need to take the chicken legs, wash them thoroughly, and then carefully remove the skin from the drumstick so that it is attached only at the base of the bone. After this, you will need to carefully chop off the bones without tearing the skin. Rub your skin herbs with a spoon of sour cream and salt. Now remove the minced meat from the bone and pass it through a meat grinder. Break the mozzarella into small fibers and set aside.
Wash and peel the carrots, grate them on a regular grater and fry with a little salt. After this, you just need to mix the chicken with carrots. Add mozzarella. Season the mixture with salt. Stuff the chicken legs, and then place them in a greased pan. Pour sour cream mixed with Provencal herbs and bake for 35 minutes at 180 degrees in the oven. It turns out very tender and tasty.
Recipe for stuffed chicken leg with raisins
To prepare very unusual chicken legs you will need to take the following products:
- Chicken legs – 12 pieces;
- Garlic – 3 cloves;
- White raisins - half a glass;
- Basil - to taste, but not less than a teaspoon;
- A glass of boiled rice;
- A tablespoon of orange zest;
- 2 tablespoons butter;
- Onion – 2 small heads.
Boil the rice - you can ordinary water, but it will be much tastier if you boil it in real chicken broth. It’s better not to take the cubes, it turns out completely different. Now you need to take cooked rice, mix it with soaked raisins, orange zest and basil herb. After this, you need to preheat the oven to 220 degrees. Separate the skin from the drumstick, chop off the bone, remove the meat, salt, pepper, and chop as finely as possible. Stir into rice.
Now you can stuff the chicken legs and prick them with a skewer or toothpick. Place everything on a baking sheet, and then grease with melted butter mixed with finely chopped garlic.
Bake for about 20-30 minutes. Serve hot. Very tasty and unusual.
Stuffed chicken legs in the oven
In order to prepare unusually tasty stuffed chicken legs in the oven, you will need to take the following products:
- Onions - 2 small heads;
- Boiled chicken eggs – 2 medium-sized pieces;
- Cheese - a tablespoon of finely grated cheese;
- Sour cream – 3 tablespoons;
- Mustard seeds – 2 tablespoons;
- Pepper and salt to taste.
The onion must be chopped and fried in vegetable oil. Add to it already finely chopped eggs boiled in advance. Also add chicken meat, which you have previously carefully removed from the bone and finely chopped. Only the onion should be fried until ready, everything else should only be slightly warmed up. Cool the mixture a little, stuff the skin with salt and spices. Seal everything with a toothpick. After this, spread the stuffed legs with sour cream, and sprinkle mustard and cheese on top. Bake until golden brown at 180 degrees in the oven with an open pan.
That's all.
How do you cook stuffed legs?
Stuffed chicken legs are not only tasty and hearty dish, but also very effective. It will become worthy decoration rich festive table and will pleasantly amaze all guests. You can choose a variety of fillings for such a treat.
Stuffed chicken legs with vegetables in the oven
Ingredients: 30 g each of boiled carrots and fresh bell pepper, 40 g each of green beans and fresh green peas, 2 large legs, salt, fresh garlic, sweet paprika.
- The skin of the legs is removed very carefully so as not to damage it. To do this, you need to move your fingers between the skin and the meat, moving from top to bottom.
- As a result, only a miniature bone should remain at the bottom, on which the skin will be attached. The rest of the bone is discarded. All meat is first cut off from it.
- Vegetables and chicken are finely chopped, salted, and sprinkled with seasonings. Crushed garlic is added to them. The egg is beaten.
- The skin is stuffed with prepared minced meat and vegetables. Its edges are securely secured with toothpicks.
Stuffed chicken legs in the oven are cooked on a baking sheet under foil for about half an hour at low temperature.
Stuffed with mushrooms
Ingredients: medium legs 10-12 pieces, half a kilo of champignons, coarse salt, 2-3 onions, 2 large spoons of sour cream, a mixture of peppers.
- The skin is removed from each leg and a miniature part of the bone with a joint is left. The meat is removed from the bones and finely chopped.
- Mushrooms and onions are finely chopped, salted, peppered and fried until tender.
- When the roast cools down, it, along with raw meat passed through a meat grinder. If necessary, add salt to the mixture.
- Chicken skin is stuffed with filling. The resulting “legs” are laid out in the prepared form and greased with sour cream.
Stuffed chicken legs with mushrooms are baked for 40-45 minutes in a well-heated oven. Periodically they need to be lubricated with the released fat.
Stuffed chicken drumsticks with rice
Ingredients: 4 chicken legs, a spoonful of sweet mustard, 1/3 cup raw rice, 80-90 g cheese, onion, 2 large spoons of mayonnaise, fine salt.
- The skin is removed from the legs along with the outermost part of the joint. The remaining meat is finely chopped.
- Rice is cooked for no longer than 8-9 minutes in salted water.
- Chicken pieces are fried in hot fat with small onion cubes. Next, they are mixed with rice, grated cheese and salted to taste.
- The skin is stuffed with the resulting filling and sewn up in the open part.
- The blanks are laid out in an oiled, open, heat-resistant container and greased with mayonnaise mixed with mustard.
The treat is baked for 25-30 minutes in a well-heated oven.
Appetizing dish with bacon
Product composition: 220 g raw smoked bacon, 6 large chicken legs, 130 g raw smoked cheese, 2 large spoons crushed walnuts, 2-3 garlic cloves, a spoonful of sour cream and mayonnaise, salt.
How to cook stuffed chicken legs with bacon, we will consider in detail below.
- The skin is removed from the legs. The meat is finely chopped, combined with chopped nuts and crushed garlic.
- Mayonnaise, grated cheese, sour cream and salt are sent to the same mass.
- The filling is placed in leather “bags”. The edges are secured with toothpicks or any other convenient method.
- Thin slices of bacon are wrapped around the preparations.
At 200-210 degrees, the treat is baked in the oven for a little less than an hour.
Stuffed with cheese and eggs
Ingredients: 6 legs, a little mustard, an onion, a large spoon of full-fat sour cream, a pinch of turmeric, salt, 3 large eggs, fresh garlic to taste, 70 g of semi-hard cheese.
- The skin is removed from the legs using a “stocking” and left on the lower joint.
- The poultry flesh is finely chopped, combined with grated cheese and small cubes of a pre-boiled pair of eggs.
- Mustard and crushed garlic are also added to taste. The mass is salted and sprinkled with turmeric. The rest is beaten into the filling a raw egg and add grated onion.
- Stuffed with filling chicken skin. Its edges are fixed with toothpicks. The blanks are greased with sour cream.
The dish is baked on a baking sheet lined with foil until browned.
With minced bananas and garlic
Product composition: 4 chicken drumsticks, 2 bananas, salt, pinch chili powder, 3-4 garlic cloves, a little lemon juice.
- Mash the bananas with a fork and sprinkle with lemon juice.
- You need to add salt and crushed garlic to them. You can also use any aromatic herbs and chili powder.
- The skin is removed from the legs. The cut meat is finely chopped and combined with the banana mass.
- Chicken skin is stuffed with filling.
- First, the preparations are fried in a frying pan until golden brown, and then the chicken legs stuffed with fruit are baked for another 10-12 minutes in a well-heated oven.
With apples and prunes
Product composition: 5 legs, 130 g chicken fillet, 70 g cheese, 5-6 pcs. pitted prunes, sweet and sour apple, salt, aromatic herbs.
- The skin is carefully removed from the legs. The cut meat is finely chopped along with the prepared fillet.
- Chicken pieces are mixed with grated cheese, chopped prunes, apple cubes and aromatic herbs With salt.
- Leather “stockings” are stuffed with filling, after which the pieces are fried on all sides in hot oil.
The dish is served hot with any side dish.
How to properly cut chicken legs for stuffing?
In order for the dish under discussion to turn out successful, it is very important to properly cut the legs before stuffing. To do this, take the shin in your hands and pick up the skin from its thick side with a knife. Slowly and gradually it turns inside out.
The films that attach the skin to the meat are trimmed with a knife - the main thing is not to damage the skin itself. When the skin can be turned out all the way to the joint, the leg is cut off along with a small piece of the bone. All that remains is to stuff the resulting “stocking”.
Do you want to surprise your family? delicious dish from the banal chicken meat? Prepare stuffed chicken legs with mushrooms. This original way submissions everyday dish in festive decoration.
Recipe contents:
A lot of chicken meat is prepared variety of dishes. The main advantage of the dish: chicken is very quick and easy to prepare. One of these simple dishes are stuffed chicken legs. This perfect option for a novice housewife who wants to surprise loved ones and guests with a new delicious dish.
Chicken legs stuffed with mushrooms - secrets and basic principles of cooking
To prepare this dish you do not need to purchase expensive and exotic products. You will need chicken legs and mushrooms, most often champignons. Additional products for filling can be very different. It depends on your imagination. Add cheese, eggs, dried fruits, vegetables, and herbs. Thanks to the variety of fillings, the dish is universal. The ingredients are usually ground through a meat grinder or finely chopped. Large pieces can tear the skin, so the ingredients for the filling are chopped finely.
Depending on the recipe, the filling products are mixed with sour cream, mayonnaise or other sauce, or left alone. The products are salted, seasoned with spices and the legs are stuffed. The resulting products are stuffed into the skin, but not too tightly, because... It may burst during cooking. Secure the leather with toothpicks or sew with thread. Carefully remove these devices after cooking. Season the top of the ham with salt and pepper. If desired, grate with garlic, brush with mayonnaise or sour cream, pour in sauce or sprinkle with cheese shavings. The legs are usually baked for no longer than an hour at 180 degrees. They are served whole with a side dish or as slices, cooled and cut into slices.
Rinse the legs, remove the veins and fat. Do this carefully so as not to tear the skin. Using a stocking, remove the skin, slowly pulling, turning and detaching it in the opposite direction. When removing the skin, carefully trim the film and tendons from the inside to prevent the skin from tearing. Remove the “stocking” from the leg completely, without leaving a small leg. Although this is a matter of taste. If you want the shape of the legs to remain, then carefully chop the bone, leaving some of the skin on the lower joint. Do this carefully so as not to damage the skin. Separate the meat from the bone and discard it. The meat is most often used for filling in the future. Chop it or twist it and combine it with other products.
Stuffed boneless chicken legs: a simple recipe
Legs stuffed with mushrooms and cheese, with garlic and mayonnaise will not take much time to prepare, but the result will delight and surprise every housewife and eater.
- Calorie content per 100 g - 151 kcal.
- Number of servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken legs - 4 pcs.
- Champignons - 200 g
- Salt - 0.5 tsp. or to taste
- Onions - 1 pc.
- Butter - 50 g
- Cheese - 50 g
- Vegetable oil - for frying
- Mayonnaise - 2 tbsp.
- Garlic - 1 clove
Step-by-step preparation of stuffed boneless chicken legs:
- Remove the skin, bone and pulp from the chicken legs.
- Combine garlic, mayonnaise, salt and pepper passed through a press.
- Wipe the skin inside and out with the resulting mixture.
- Wash the champignons, dry and cut into small cubes.
- Grate the cheese.
- Peel the onion and finely chop it.
- Place the onion in a frying pan with heated vegetable oil and sauté until soft, stirring occasionally.
- Remove the onions from the pan and add mushrooms instead. Fry them for 6-8 minutes at medium heat.
- Separate the chicken meat from the bones and twist.
- Combine the minced meat with butter and mix.
- Connect minced chicken with fried mushrooms, onions and cheese. Season the filling with salt and pepper.
- Stuff the chicken skin with the filling, not too tightly.
- Secure the free edge with a toothpick.
- Grease the legs with mayonnaise, place in a baking dish and place in an oven preheated to 180 degrees for half an hour.
Stuffed chicken legs with mushrooms and prunes: recipe in the oven
Stuffed chicken legs baked in the oven can be prepared as per family dinner or lunch, or at festive feast. Fragrant and with golden crust- they will look beautiful and decorate the festive table.
Ingredients:
- Chicken legs - 6 pcs.
- Onions - 2 pcs.
- Cheese - 50 g
- Oyster mushrooms - 200 g
- Cilantro - a few sprigs
- Sour cream - 2 tbsp.
- Prunes - 150 g
- Salt - 1 tsp. or to taste
- Ground black pepper - a pinch
Step-by-step preparation of stuffed chicken legs with mushrooms and prunes:
- Wash the legs and remove the skin.
- Cut the meat from the bones and pass through a meat grinder.
- Wash the prunes and chop finely.
- Pass the garlic through a press.
- Grate the cheese.
- Peel the onion, wash it, chop it finely and sauté in vegetable oil.
- Wash the oyster mushrooms, chop them and add them to the pan with the onions. Fry over medium heat.
- Combine minced chicken, prunes, cheese and fried mushrooms with onion. Salt, pepper and add finely chopped herbs.
- Fill the chicken skin with minced meat. Do not stuff the skin tightly so that it does not burst during baking. Pinch off the loose skin with a toothpick.
- Place the chicken legs on a greased baking sheet and coat with sour cream.
- Place the meat in a preheated oven at 180 degrees for 40 minutes until golden brown.
Stuffed chicken legs with mushrooms, olives and cheese: recipe in a frying pan
Delicious chicken legs stuffed with mushrooms, olives and cheese will take a little longer than previous recipes. However, the result will delight everyone who tastes this dish with its taste.
Ingredients:
- Chicken legs - 2 pcs.
- Champignons - 250 g
- Pitted olives - 5 pcs.
- Carrots - 1 pc.
- Hard cheese - 50 g
- Vegetable oil - for frying
- Salt - 0.5 tsp. or to taste
- Pepper - a pinch
Step-by-step preparation of stuffed chicken legs with mushrooms, olives and cheese:
- Remove the skin from the legs and remove the bone, leaving a small piece at the very end.
- Remove the main bone from the meat and chop it into small pieces.
- Fry the chicken in a frying pan in vegetable oil.
- Remove the chicken from the pan and add the washed and chopped mushrooms. Fry them for 5-7 minutes.
- Peel the carrots, grate them on a fine grater and add them to the mushrooms in the frying pan.
- Salt, pepper and fry until done.
- Combine ingredients for filling: fried meat, mushrooms and carrots.
- Add chopped olives with cheese shavings and stir.
- Fill the chicken skin with the filling and seal the edges with a toothpick.
- Heat vegetable oil in a frying pan and fry the stuffed chicken legs on both sides until golden brown, about 5-7 minutes on each side.
Stuffed chicken legs unlike ordinary baked chicken in the oven, it can surprise everyone who tries it. Many, however, I was also among them, think that preparing such baked stuffed chicken legs is very difficult and requires incredible skill and dexterity. In fact, this is far from the case. I got it right the first time.
I think that many housewives, like me, are primarily afraid, first of all, of how to remove the skin from a leg correctly and without damaging it. Now I can say with confidence that there is nothing difficult about this if you act slowly and confidently. Now about the filling. The stuffing filling most often consists of chicken meat, fried onions and carrots and champignon mushrooms. In addition to these ingredients, cheese and other vegetables can be added to the filling - corn, broccoli, green pea, eggplants and zucchini.
Today I want to show you how to cook stuffed chicken legs with mushrooms in the oven for step by step recipe. This chicken dish can be served either hot or as a cold snack. In both the first and second versions this stuffed chicken remains tasty and appetizing.
Ingredients:
- Chicken legs - 4 pcs.,
- Champignons - 300 gr.,
- Onions - 2 pcs.,
- Carrots - 3 pcs.,
- Spices and withol - to taste,
- Refined oil
Stuffed chicken legs - recipe
Wash the chicken legs prepared for stuffing cold water. Wipe with paper napkins.
Check for small feathers and pluck them if necessary. For stuffing, we need to get a “stocking” of leather with a small bone at the end. In fact, removing the skin from the leg is very simple. For everything to work out, the main thing in this matter is to do everything carefully and slowly. Starting at the top of the leg (beginning of the thigh), use a sharp knife to make shallow cuts where the skin meets the meat. After each cut, carefully pull the skin down the stem. In this way, remove the skin from the leg down to the very bottom bone.
Using a sharp knife or small hatchet, cut the bone and skin from the leg.
In this way, prepare all the other chicken legs for stuffing. Now prepare the filling for stuffing the legs. IN in this case it will consist of chicken meat, vegetables and mushrooms. Remove meat from bones.
Finely chop it with a knife, as for cooking chopped cutlets from chicken fillet or pass it through a meat grinder.
Hide the resulting chicken legs without meat in the freezer, from which you can cook a delicious dietary meal at any time. chicken soup. Wash the carrots. Peel and grate.
Peel the onion and cut into cubes.
Wash the champignons and cut into small cubes. Fry the onions and carrots in vegetable oil for 5-7 minutes.
Then place the champignons in the pan and fry them with the vegetables for another 5 minutes.
Place fried mushrooms and vegetables in a bowl with minced chicken.
Salt all ingredients and sprinkle with spices.
After mixing, the filling for stuffing the chicken legs will be ready.
Use a teaspoon to fill the base of the chicken leg with the filling. While stuffing, try to stuff the legs tightly with the minced meat, pressing and compacting it with a spoon.
To prevent the stuffed meat from falling apart during baking and the filling from falling out, it is necessary to close the filling inside. The edges of the skin of chicken legs can be sewn up with thread or pinned together with toothpicks. The second option is more popular among housewives, as it is more aesthetically pleasing and faster.
Using this technology, stuff everything and secure them with toothpicks. Grease a baking sheet with vegetable oil. Place stuffed chicken legs on it at a short distance from each other.
Place the chicken in hot oven, whose temperature is 180C. After 15 minutes of baking, a lot of juice will appear inside the chicken legs, and accordingly, the pressure in the stuffed chicken legs will rise sharply.
So that the skin on them does not burst, just like homemade sausage needs to be pierced. To do this, take a thin needle and make several punctures along the surface of the stem. The procedure can be repeated twice. Total stuffed chicken legs in the oven should be baked for no more than 40 minutes.
Stuffed chicken legs. Photo
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