Do you want to surprise your family with a delicious dish of banal chicken meat? Prepare the stuffed chicken legs with mushrooms. This is an original way of serving everyday food in a festive setting.
Recipe content:
- Chicken legs stuffed with mushrooms - secrets and basic principles of cooking
- How to prepare chicken legs for stuffing?
- Boneless stuffed chicken legs: a simple recipe
- Stuffed chicken legs with mushrooms and prunes: recipe in the oven
- Stuffed chicken legs with mushrooms, olives and cheese: a recipe in a pan
- Video recipes
A wide variety of dishes are prepared from chicken meat. The main plus of the food: the chicken is very quick and easy to cook. One of these simple dishes is stuffed chicken legs. This is an ideal option for a novice hostess 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 filling products can be very different. It depends on your imagination. Add cheese, eggs, dried fruits, vegetables, herbs. Thanks to the variety of fillings, the dish is versatile. The ingredients are usually chopped through a meat grinder or finely chopped. Large chunks can tear the skin, so the filling ingredients are finely chopped.
Depending on the recipe, the filling products are mixed with sour cream mayonnaise or other sauce, or left on their own. The products are salted, seasoned and stuffed with chicken legs. The resulting products are stuffed into the skin, but not too tightly, because it may burst during cooking. Fasten the skin with toothpicks or stitch with a thread. Carefully remove these devices after cooking. Season the legs with salt and pepper on top. Grate with garlic if desired, brush with mayonnaise or sour cream, top with sauce or sprinkle with cheese shavings. Legs are usually baked for no longer than an hour at 180 degrees. Serve them whole with a side dish or sliced, cooled and cut into slices.
How to prepare chicken legs for stuffing?
Rinse the legs, remove the veins and fat. Do this gently to avoid tearing the skin. Remove the skin with a stocking, slowly pulling, twisting and detaching it in the opposite direction. When peeling off 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 cut through the bone, leaving part of the skin on the lower joint. Do this carefully so as not to damage the skin. Separate the meat from the bone to be discarded. Meat, in the future, is most often used for filling. Chop or twist it and combine with other foods.
Boneless stuffed chicken legs: a simple recipe
Legs stuffed with mushrooms and cheese, with garlic and mayonnaise will not take much time to cook, meanwhile the result will delight and surprise every housewife and eater.
- Caloric content per 100 g - 151 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken legs - 4 pcs.
- Champignons - 200 g
- Ground black pepper - a pinch
- Salt - 0.5 tsp or to taste
- Onions - 1 pc.
- Butter - 50 g
- Cheese - 50 g
- Vegetable oil - for frying
- Mayonnaise - 2 tablespoons
- Garlic - 1 clove
Cooking Stuffed Boneless Legs Step by Step:
- Remove the skin from the chicken legs, remove the bone and separate the flesh.
- Combine the garlic, mayonnaise, salt and pepper passed through a press.
- With the resulting mixture, wipe the skin inside and out.
- Wash the mushrooms, dry and cut into small cubes.
- Grate the cheese.
- Peel the onion and chop finely.
- Put the onion in a frying pan with heated vegetable oil and sauté until soft, stirring occasionally.
- Remove the onions from the pan and place the mushrooms in their place. Fry them for 6-8 minutes in medium heat.
- Separate the chicken meat from the bones and twist.
- Combine minced meat with butter and stir.
- Combine minced chicken with fried mushrooms, onions and cheese. Season the filling with salt and pepper.
- Fill the chicken skin with the filling, not very tight.
- Fix the free edge with a toothpick.
- Grease the legs with mayonnaise, put in a baking dish and send to an oven heated 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 both for a family dinner or lunch, and for a festive feast. Fragrant and with a 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 twigs
- Sour cream - 2 tablespoons
- Prunes - 150 g
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step by step preparation of stuffed 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 prunes and chop finely.
- Pass the garlic through a press.
- Grate the cheese.
- Peel the onion, wash, chop finely and sauté in vegetable oil.
- Wash the oyster mushrooms, chop and add to the pan to the onion. Fry over medium heat.
- Combine minced chicken, prunes, cheese and fried mushrooms with onions. Season with salt and 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. Chip off the loose skin with a toothpick.
- Put the chicken legs on a greased baking sheet and brush with sour cream.
- Place the meat in a preheated oven to 180 degrees for 40 minutes until golden brown.
Stuffed chicken legs with mushrooms, olives and cheese: a recipe in a pan
Delicious chicken legs stuffed with mushrooms, olives and cheese will take a little longer than the previous recipes. However, the result will delight everyone who has tasted 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, remove the bone, leaving a small piece of it at the very end.
- Remove the main bone from the meat and chop it into small pieces.
- Fry the chicken in a skillet in vegetable oil.
- Put the chicken out of the pan and add the washed and chopped mushrooms to it. Fry them for 5-7 minutes.
- Peel the carrots, grate on a fine grater and send to the mushrooms in the pan.
- Season with salt, pepper and fry until tender.
- Combine the filling products: grilled meats, mushrooms and carrots.
- Add chopped olives and cheese shavings and stir.
- Fill the chicken skin with the filling and join the edges with a toothpick.
- Heat vegetable oil in a frying pan and fry the stuffed legs on both sides until golden brown, about 5-7 minutes on each side.
Video recipes:
