Stuffed Chicken Legs – Recipes

The content of the article

• Stuffed Chicken Legs Recipe
• Ham stuffed with mushrooms and cheese
• In the oven
• With mushrooms
• With eggs and cheese
• With prunes and buckwheat
• Stuffed with Rice and Dried Fruits
• With liver and apples
• Steamed Diet

A popular product is chicken legs, which make different dishes. You can buy these products in any supermarket, and they cost an order of magnitude cheaper than beef, lamb and pork meat. Stuffed chicken legs without bone – this is a dish that you can feed the whole family during lunch or evening meal or surprise guests. There are many filling options: vegetables, boiled eggs, cheese, dried fruits.

Stuffed Chicken Legs Recipe

To cook stuffed ham, it is washed, all that is superfluous is removed and carefully, without tearing, the skin is removed. The meat is separated from the bone, finely chopped or chopped in a blender and then used in the filling with mayonnaise or sour cream. The resulting mass is filled into previously removed skin and fastened with toothpicks. Then the ham is salted, greased with mayonnaise or soy sauce, marinade and baked. They fill the skin not only with meat or vegetables (tomatoes, carrots), but also with other products, for example, oranges, mushrooms (oyster mushrooms, mushrooms).

Ham stuffed with mushrooms and cheese

• Time: 90 min.
• Servings Per Container: 4 Persons.
• Calorie content: 151.5 kcal / 100 g.
• Purpose: lunch, dinner, holiday table.
• Cuisine: European.
• Difficulty: medium.

Chicken legs stuffed with cheese and mushrooms are an excellent dish for a family dinner or any holiday. Cooking will take about 1.5-2 hours. All ingredients are affordable and relatively inexpensive, except for hard cheese, but it will need a little – only 50 g. From mushrooms, select champignons. Wash the chicken and dry well.

Ingredients:

• chicken legs – 4 pcs. (1 kg);
• champignons – 180-200 g;
• hard cheese – 50 g;
• butter – 50 g;
• onions (large) – 1 pc.;
• sour cream or mayonnaise – 2-4 tbsp. l .;
• garlic – 1 clove;
• vegetable oil – for frying;
• salt, pepper (freshly ground) – to taste.

Cooking method:

1. Separate the skin from the chicken with a knife, carefully remove it with a stocking, leaving a part on the lower joint. After that, cut the tendons and cut the bone.
2. Squeeze the garlic in a bowl, add a little salt, pepper, mayonnaise. Mix everything thoroughly.
3. Rub the skin inside and out with the resulting mixture, put aside.
4. For filling, wash, dry and cut champignons into small cubes. Grate the cheese, peel and finely chop the onion.
5. Heat vegetable oil with butter in a pan, put chopped onion, pepper a little and salt. Sauté the onion until tender, then remove it with a spoon with holes so that the oil remains in the pan.
6. Put mushrooms in it, which you need to slightly salt and fry for 6-8 minutes, making the fire medium. Stir occasionally.
7. Separate the chicken meat from the bones, make minced meat by passing it through a meat grinder or using a blender. Then put the minced meat in a bowl and add 50 g butter there, mix them.
8. Add the fried onions, mushrooms, cheese and salt and ground pepper to the same bowl. Stir the whole mass, fill it with not very tight chicken skin.
9. Tuck the free edge inward or secure with a toothpick. Lubricate the product with salted sour cream or mayonnaise, put in a baking dish.
10. Send to the oven. Bake at 180 degrees for half an hour.

In the oven

• Time: 90 min.
• Servings Per Container: 6 Persons.
• Calorie content: 182 kcal / 100 g.
• Purpose: lunch, afternoon snack, dinner.
• Cuisine: author.
• Difficulty: medium.

A versatile cooking option is stuffed chicken legs in the oven. As a result, the products are tasty and very juicy. You can even serve them on the festive table. Complete the ham with some side dish so that there is enough food for everyone. The longest stage is the preparatory one, so separate the skin from the meat in advance without damaging it..

Ingredients:

• chicken legs – 6 pcs. (1.5 kg);
• large onions – 2 pcs.;
• loaf soaked in milk – 200 g;
• mayonnaise or thick sour cream – 3 tbsp. l .;
• seasonings, pepper, salt – to taste;
• grated cheese – optional;
• vegetable oil – for baking.

Cooking method:

1. Remove the skin shells in a cold place for a while or send them overnight to the refrigerator, after covering them with cling film.
2. To prepare the minced meat, grind the chicken meat with peeled onions and squeezed long loaf. Salt the mixture, add your favorite seasonings.
3. Start the resulting minced meat with each shell, but not too tight, otherwise they will burst when baked. In order not to fix it with a toothpick, skewer or thread, it is better to put the minced meat on a spoon less. Wrap the longer edge inside the “stocking” or tuck it down already on the baking sheet.
4. Cover the baking sheet with foil and pour a little vegetable oil on it. Fold the resulting semi-finished products upside down.
5. Lubricate the workpiece with salted sour cream or mayonnaise. Put in the oven, preheated to 180-190 degrees, for about half an hour (until a blush appears). Puncture the peel, make sure the juice is clear.
6. If you want, sprinkle grated cheese over the dish 10 minutes before being cooked..

With mushrooms

• Time: 80-90 min.
• Servings Per Container: 4 Persons.
• Calorie content: 187 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: author.
• Difficulty: medium.

Having decided to make chicken hams, you can stuff them with meat stuffing with mushrooms and eggs. You will need some fresh champignons. In the recipe, the stuffed ham is not smeared with mayonnaise or sour cream, and the filling is tender by adding cream. Use the finished dish as a complement to the main one. It is ideal for lunch or dinner with family and friends..

Ingredients:

• chicken legs – 4 pcs.;
• champignons (fresh) – 8 pcs.;
• onions (onions) – 2 heads;
• eggs – 2 pcs.;
• cream – 1/2 cup;
• butter (butter) – 80 g;
• chopped parsley – 2 tbsp. l .;
• black pepper (ground), vegetable oil, salt – to taste.

Cooking method:

1. Make an incision and remove the skin from the chicken legs so that it remains on the bone from below. Carefully cut the entire meat portion and grind it with the help of a combine. Next, remove the bone, leaving at the base a small piece on which the skin holds.
2. Add oil to the preheated pan. Sauté the onion (finely chopped) on it until soft for 8 minutes. Send the chopped mushrooms there, cook for about 3 minutes.
3. Transfer the meat into a bowl, add the fried onions and mushrooms, cream, beaten eggs. Season the mixture with salt, pepper, mix well.
4. Fill the shell with minced meat. Use toothpicks to secure.
5. Put the legs on a greased baking sheet. Sprinkle a little vegetable oil on top, sprinkle with pepper and salt. Cook in the oven at 180 degrees 25-30 minutes.

With eggs and cheese

• Time: 70-90 min.
• Servings Per Container: 4 Persons.
• Calorie content: 177 kcal / 100 g.
• Purpose: festive table, lunch, dinner.
• Cuisine: European.
• Difficulty: High.

To get an interesting mix of flavors, add some eggs and cheese to the minced chicken. The result is a very satisfying second course (as in the photo below), which can be served after soup or other food. Since the stuffed legs are prepared for a long time, make more semi-finished foods in advance. Sprinkle with any greenery before serving, if desired..

Ingredients:

• chicken legs – 4;
• cheeses – 150 g;
• champignons – 200-250 g;
• egg – 1 pc.;
• greens – a bunch;
• onion – 1 pc.;
• garlic – 3-4 cloves;
• mayonnaise – 40 g;
• pepper, salt – to taste.

Cooking method:

1. Wash and dry the chicken legs, remove the skin with a stocking, carefully pulling it from the edge to the bone. Clean the shells in the refrigerator. Remove all meat from the remaining parts, cut into small pieces.
2. Wash the champignons. After drying with a paper towel, cut them into thin plates. Chop onion into small cubes.
3. Finely chop the greens, and grate the cheese. Garlic cloves through a press.
4. Fry chicken, onions, mushrooms in a pan until half-cooked. Season the whole mass with pepper, salt. You can send your favorite spices there (for example, cinnamon, curry).
5. Transfer the resulting frying to a cup, let it cool. Drain excess fluid. Add garlic, herbs, cheese, beaten egg. Mix the filling, but do not salt.
6. Stuff the skin by stuffing each stocking tightly. Pull, sew the edges with a needle thread.
7. Put the stuffed ham on a heat-resistant form, laying them with the seam down. Lightly grease each with mayonnaise, adding a little tomato paste.
8. Put the dish in the oven, heated to 180-200 degrees. After 40-60 minutes, remove the chicken legs when a brown crust appears on them. Remove threads from cooled products..

With prunes and buckwheat

• Time: 80 min.
• Servings Per Container: 4 Persons.
• Calorie content: 199 kcal / 100 g.
• Purpose: lunch, dinner, for any celebration.
• Cuisine: European.
• Difficulty: High.

Using boneless chicken during cooking, you can fill it with minced meat mixed with buckwheat and prunes. Several of these items will be a delicious and hearty lunch or dinner. Nutmeg and pepper add spice to the dish. Use ready-made legs as a main or second dish, depending on how many products you have prepared. If a little, then serve them on the table with a side dish, for example, with mashed potatoes.

Ingredients:

• chicken legs (large) – 4 pcs.;
• buckwheat – 2 glasses;
• prunes – 400 g;
• walnuts, mayonnaise / sour cream – 2 tbsp each. l .;
• butter – 50 g;
• onions – 1 pc.;
• pepper, nutmeg, salt to taste.

Cooking method:

1. Gently peel the skin off the chicken legs. Lubricate it from the inside with mayonnaise or sour cream, pre-salt, pepper.
2. Remove the meat by separating the tendons from it. Pass through the meat grinder a couple of times, adding pepper, salt and nutmeg.
3. Cook the loose buckwheat porridge after pre-calcining the cereal in a pan.
4. Add the onion, fried until golden brown, and chopped nuts (walnuts) to the finished porridge.
5. Mix pre-soaked prunes with buckwheat, onions and nuts. Next, fill the peel like this: put the minced chicken meat, then prunes and again a layer of minced meat.
6. Put the stuffed ham on a baking sheet, pre-oiled. Add a little broth and bake the oven at 180-200 degrees until fully cooked.

Stuffed with Rice and Dried Fruits

• Time: 70 min..
• Servings Per Container: 4 Persons.
• Calorie content: 160 kcal / 100 g.
• Purpose: lunch, dinner, holiday table.
• Cuisine: European.
• Difficulty: medium.

You can fill chicken skin from chicken legs not only with meat, but also with rice, dried fruits. Krupa will make the treat more lean and less fat. less meat will be used compared to other recipes. Thanks to dried fruits, the dish will become sweetish, but in general their taste will not be strongly felt. These minced legs can be served both hot and cold as a main course or snack.

Ingredients:

• chicken legs – 4 pcs.;
• long-grain rice (for example, “Uvelka”) – 2 cooking bags;
• butter – 1 tbsp. l .;
• dried apricots or prunes – 1/2 cup;
• cashew nuts or pine nuts – 1/2 cup;
• lemon (zest) – 1 pc.;
• garlic – 2-3 cloves;
• olive oil – 1 tbsp. l .;
• seasonings, salt, pepper – to taste.

Cooking method:

1. Boil both sachets of rice almost until ready, put in a container and, adding butter, leave to cool.
2. Scald prunes or dried apricots with boiling water, cut into strips.
3. Remove the zest from the lemon using a medium-sized grater – you should get chips. Cut the garlic into strips or slices.
4. Add finely chopped dried apricots or prunes, garlic, grated zest, fresh raisins and nuts (pinecones) to the rice. Mix the ingredients, salt and pepper a little.
5. Lift the skin on the legs of a small size, fill the free space with filling. Transfer the remains of the latter into a baking dish. Put chicken legs on top, brush with lemon juice and olive oil.
6. Put in the oven, preheated to 180-200 degrees. Bake for 30-40 minutes.

With liver and apples

• Time: 80-90 min.
• Servings Per Container: 4 Persons.
• Calorie content: 182 kcal / 100 g.
• Purpose: lunch, afternoon snack, dinner.
• Cuisine: author.
• Difficulty: medium.

Stuffed chicken legs with apples and liver will be a good addition to a family lunch or dinner. True, this version of the dish is not suitable for those who do not like chicken liver. Ready-made legs stuffed with minced meat can be served with a side dish. Stewed vegetables (carrots, cauliflower), green salad, loose buckwheat porridge or canned green peas are perfect for it..

Ingredients:

• chicken legs – 4 pcs.;
• chicken liver – 60 g;
• white wheat bread – 50 g;
• milk or cream (11%) – to taste;
• apple – 1 pc.;
• butter – 3-4 tbsp. l .;
• nutmeg, salt, pepper – to taste.

Cooking method:

1. Wash and dry the chicken legs, remove the skin from them with a stocking, taking care not to damage it. Coat each shell with oil, salt.
2. Soak the pulp of bread in cream or milk, pepper, salt. Then add nutmeg.
3. Separate the chicken meat, pass with the soaked bread and the fried liver through a meat grinder.
4. Peel an apple, for example, Antonovka, peel and remove the core. Cut the fruit into small cubes, mix with minced meat.
5. Fill each shell with the resulting filling. Fasten them with thread, fry in butter.
6. Send to the oven (180-200 degrees), wait until ready. Before serving, pour the dish with the resulting juice, oil.
7. On top of each product you can sprinkle with lemon juice. Serve as a main course or with a side dish.

Steamed Diet

• Time: 80-90 min.
• Servings Per Container: 4 Persons.
• Calorie content: 145.8 kcal / 100 g.
• Purpose: lunch, afternoon snack, dinner.
• Cuisine: author.
• Difficulty: medium.

Dietary ham stuffed with minced meat, you can make one of your main dishes. You need to cook them not in a frying pan or oven, but in steam. Do not use cheese, ham, mustard or other equally high-calorie foods. The resulting lean legs, you can treat even unexpectedly arrived guests. These products are tasty and relatively low in calories..

Ingredients:

• chicken legs – 4 pcs.;
• cauliflower, broccoli – 100 g each;
• canned green peas – 4 tbsp. l .;
• carrots (medium), chicken egg – 1 pc.;
• butter – 10 g;
• paprika, salt – to taste.

Cooking method:

• Remove the skin from the prepared chicken legs with a stocking, separate the meat from the tendons, bones, and then finely chop. Lubricate each shell from the inside and outside with oil, salt, pepper.
• Boil all vegetables in salted water: cabbage should be put at the end of cooking carrots. Leave the broth for the sauce..
• Grind the prepared vegetables with the meat in a blender. Complete the prepared mixture with a raw egg, green peas. Add pepper, salt, paprika.
• Fill prepared casings with prepared minced meat, fix the edges with a toothpick, put in a double boiler.
• Serve the finished dish to the table with a potato garnish, sprinkle it with dill and add vegetable puree or rice. Pour all over with bechamel or white sauce for taste..