Stuffed chicken leg in the oven. Stuffed chicken legs - divine taste (recipes)

This dish is somewhat troublesome but sooooo tasty.
Stuffed chicken legs will take their rightful place on your holiday table - both as a hot dish and as a cold snack - cooled and cut into slices.

Ingredients for 6 servings:

6 chicken legs
200 g champignons
3 tbsp. l. cream 20-22%
3 eggs
1/8 tsp. ground nutmeg
2 tbsp. l. flour
lots of breadcrumbs
salt and pepper to taste
deep frying oil

Carefully remove the skin from the legs and carefully cut the bone in the area of the last joint.
We cut the meat off the bones and grind it into minced meat.

Add the white of one egg and beat the minced meat with a fork. Without stopping whipping, pour in the cream. Season the minced meat with salt, pepper and nutmeg.
Add finely chopped champignons.
Mix. Stuff the skin with minced meat.

Heat oil for deep frying. Fry each leg until golden brown on both sides; after frying, place on paper napkins to remove excess fat. Then place the fried legs in a baking dish and cook in an oven preheated to 180 degrees for 15 minutes.
Serve hot or chilled

On video recipe option without cutting the meat from the skin.

STUFFED CHICKEN LEGS WITH PRUNES

Photo from the site

You will need:

4 chicken legs,
1 onion,
80-100 g prunes,
40 grams of walnuts,
40-60 grams of hard cheese,
2-3 cloves of garlic
, parsley,
2-4 tbsp. spoons of mayonnaise or sour cream,
50 grams of butter,
freshly ground pepper.

b>Preparation:

Wash and dry chicken legs. Remove the skin and chop the bone.
Squeeze a clove of garlic into a small plate, add a little mayonnaise, a little salt and freshly ground pepper, and stir. Rub the mixture inside and outside the skin and set aside while preparing the filling.

Prepare the filling.

Wash the prunes, put them in a small bowl, pour boiling water over them and leave for 15-20 minutes. Drain the liquid from the steamed prunes, remove the seeds if necessary and finely chop the prunes.
Chop the walnuts with a knife or grind in a blender (not very finely).
Peel the garlic and chop finely.
Grate the cheese on a medium or coarse grater.
Wash the parsley, dry and chop. Peel the onion and chop finely.

Heat a little butter and vegetable oil in a frying pan, add the onion, add a little salt and pepper with freshly ground pepper. Fry the onion until soft, stirring occasionally.
Separate the chicken meat from the bones and pass through a meat grinder (or grind in a blender).
Place a piece of butter (about 50 g) in a plate with the minced chicken. Mix the minced meat and butter with your hands. Add prunes, walnuts, chopped garlic, fried onions, cheese, parsley, salt and freshly ground pepper. Mix the filling well.
Fill the chicken skin with the prepared filling (not too tightly so that the skin does not burst during baking). The free edge of the skin can be tucked inside the leg or secured with a toothpick.
Grease the chicken legs with mayonnaise or salted sour cream and place in a baking dish.
Bake for about 30 minutes at 180°C.
Serve the legs hot as a main course or as a cold appetizer.

Boneless is a great option for a holiday dinner. Making such a dish is not difficult. You only need a small set of ingredients, as well as a little time and effort.

Today we will tell you how to make stuffed boneless chicken legs with mushrooms, vegetables, cheese and other products. By choosing one or another filling, you can not only change the taste of the final dish, but also make it more or less filling, aromatic, etc.

Step by step stuffed with mushrooms and vegetables

If you decide to prepare such a dish yourself, then you should first decide which ingredients will serve as the filling. We offer a standard set that includes the following:

any pickled mushrooms (you can also use fresh ones) - about 150 g;
fresh juicy onions and carrots - 1 or 2 pcs.;
fresh raw egg - 1 small pc.;
refined oil - a couple of large spoons (use for making sauce);
fresh honey - 2 small spoons (use for making sauce);

Processing of meat product (chicken legs)

To make a boneless stuffed leg, the chilled meat product should be thoroughly processed. To do this, you need to wash it and then carefully remove the skin without damaging its integrity. Next, you need to separate the pulp from the bones and grind it in a meat grinder or finely chop it with a sharp knife.

Preparing meat filling with mushrooms and vegetables

Boneless stuffed chicken legs should be baked in the oven only after they are properly shaped. To do this, you need to prepare tasty and aromatic minced chicken.

So, vegetables (onions and carrots) should be peeled and chopped: chopped with a knife and grated accordingly. As for the pickled mushrooms, they need to be rinsed and cut into strips. After this, all the ingredients must be placed in a saucepan with oil and fried until a light blush appears.

Having carried out all the described actions, processed vegetables and mushrooms need to be mixed together with chopped meat product, seasoned with salt, dried herbs and pepper, and then broken a chicken egg. As a result, you should get aromatic, homogeneous minced meat. By the way, some housewives additionally add white bread crumb to it, which is soaked in fresh milk.

The process of creating a delicious dish

The boneless leg, the recipe for which we are considering, is very easy to form. To do this, you need to take the previously prepared skin and stuff it with aromatic minced meat. In this case, it is necessary to ensure that the hams are completely stuffed and keep their shape. If necessary, in some places the skin should be sewn up using a needle and thick thread. As a result, you should get beautiful and appetizing stuffed boneless chicken legs.

Making honey sauce for meat dishes

Boneless ham, vegetables and mushrooms, should be baked in the oven. But so that the products do not burn during heat treatment and remain beautiful and appetizing, they should first be greased with a special sauce. To prepare it, you need to mix it with fresh honey, add a little salt, any seasoning and grated garlic cloves.

Bake chicken legs in the oven

After the honey sauce is ready, you should coat all the stuffed boneless chicken legs with it. Next, they need to be placed in a mold or on a baking sheet, and then sent to the oven. It is recommended to bake meat products for 45-58 minutes at a temperature of 210 degrees. During this time, the stuffed boneless chicken legs will be fully cooked, golden brown and very tasty.

How should you serve boneless chicken legs at your holiday table?

After the meat products are baked in the oven, they should be removed from the oven and cooled slightly directly in the pan. Next, the ham needs to be placed on a plate and presented for dinner along with some side dish. As a result, you will receive a very satisfying and tasty second course that will please absolutely all invited guests.

Boneless ham: recipe with hard cheese and vegetables

If you were unable to purchase pickled or fresh mushrooms, then you can prepare this dish without them. For this we need:

hams with whole skin - 2 pcs.;
hard cheese - about 150 g;
onions and carrots - 2 pcs.;
refined oil - a little, for frying vegetables;
salt, pepper, seasonings, dried herbs - use as desired;
low-fat mayonnaise - a couple of large spoons (use for making sauce);
fresh garlic cloves - 2 pcs. (use to make sauce).

Processing of meat product and preparation of minced meat

Stuffed boneless chicken legs, photos of which are presented in this article, can be made in different ways. The most unusual dish is the one that uses hard cheese.

So, before you form the products, you should prepare all the ingredients. Chicken legs should be rinsed, dried with paper towels, and then carefully peeled off the skin without damaging it. Next, you need to separate the pulp from the bones and grind it in a blender.

As for the remaining components, they should also be processed. Grate the peeled carrots and hard cheese, and chop the onions with a knife. Next, you need to put the vegetables in a saucepan with oil and fry them a little.

Finally, all ingredients (chicken meat, sauteed carrots and onions, grated cheese) should be mixed, seasoned with dried herbs, salt, pepper and other seasonings.

The process of forming a dish

Boneless chicken legs stuffed with cheese, meat and vegetables do not bake in the oven for very long. And before sending them there, beautiful and appetizing products should be formed. To do this, you need to place the previously prepared minced meat into the skin and sew up its open areas using thick threads and a needle.

Bake in the oven

Having formed dense, boneless hams, they should be generously greased with mayonnaise mixed with grated garlic. Next, the products must be placed in a baking dish and placed in the oven. It is recommended to cook the meat lunch for about 42-57 minutes at a temperature of 210 degrees. This time is enough for the minced meat to bake and the chicken crust to brown well.

Serve for family dinner

After the boneless ones are baked, they should be removed and placed on a plate. It is recommended to serve this dish along with some side dish and a piece of bread.

We make the most satisfying and flavorful products

If you want a hearty and unusual dish, we suggest filling the hams not with mushrooms or cheese, but with prunes and walnuts. For this we need:

chilled chicken legs with whole skin - 2 pcs.;
walnuts, not rancid - about 100 g;
sweet onions - 2 pcs.;
refined oil - a little, for lubricating products;
salt, pepper, seasonings, dried herbs - use as desired;
fresh pitted prunes - 150 g;
fresh garlic cloves - 2 pcs.

Preparation of minced meat

The principle of preparing this dish remains the same as described above. Carefully peel off the skin of the chicken legs, then separate the flesh from the bones and finely chop it. Next, you need to chop the onion in a blender and add it to the meat. After salting and peppering the ingredients, you should get homogeneous and aromatic minced meat.

After the meat has been processed, you can begin preparing dried fruits and nuts. They need to be washed, pour boiling water over them and leave for half an hour. Next, both products should be crushed using a knife or blender. After this, they need to be mixed with minced meat.

Forming and baking products in the oven

Having prepared hearty and aromatic minced meat with prunes and nuts, they need to fill all the previously prepared skins and sew them up with thick threads so that the filling does not fall out. After this, you should grease the formed hams with a mixture of vegetable oil and grated garlic cloves, and then place them on a baking sheet and put them in the oven. After 45-57 minutes the dish will be completely ready to eat.

We present it correctly to invited guests

After the chicken legs with nuts and prunes are baked, they should be served immediately. It is recommended to do this along with any side dish and a slice of bread.

It should be noted that thanks to the use of the above products, the finished dish in the form of chicken legs turns out to be incredibly nourishing, aromatic and tasty. To make sure of this, we suggest doing it yourself, at home. As you noticed, this does not require expensive components, nor a lot of free time and effort.

Every year a variety of unusual treats are invented for the holiday table. However, classics always remain in price.

Stuffed chicken legs are a dish that has been tried and tested over the years and will never go out of favor. The dish has many flavors. In the article you will learn everything about them.

Stuffed drumsticks look impressive both whole and cut. Serve some whole legs and some portions (like a roll). The dish evokes an appetite immediately. This is one of the main advantages. It is also universal - both for a festive dinner and for an everyday lunch. As for the fillings, you can create whatever you want. Within reason, of course.

And the selected recipes will help you decide on successful stuffing.

Stuffed boneless chicken legs in the oven - New Year's recipe

It's time to think about how to please your loved ones at the New Year's table. I offer a very tasty second course. The most difficult thing is to remove the skin without tearing. The rest of the food is very simple to prepare.

On a note! Is there any mince left? Form meatballs out of it and leave for soup.

We will need:

skin from legs - 7 pcs.;
a pair of onions;
minced chicken legs - 4 pcs.;
sweet pepper - 1 pc.;
6 tbsp. l. sunflower oil;
40 g butter;
7 tsp. mayonnaise;
1 tsp. salt;
0.5 tsp. pepper

Cooking step by step:

Carefully remove the skin from the legs using a knife. We cut off the end of the leg. We try not to tear anything. We cut off the excess protrusions from the top. Separate the meat from the bone and grind in a meat grinder. Season the minced meat to taste.

Grind one onion in a meat grinder or blender. Then add it to the filling. Melt the butter in a frying pan. Chop the onion and sauté it. We remove the bell pepper from the stalk and seeds. Chop into strips and add to the onion. Fry the vegetables for 2 minutes and add to the minced meat.

Chicken filling with vegetables is ready. Let's start stuffing. Fill each skin tightly and wrap the top well so that the minced meat does not leak out during cooking.

Grease a baking tray with vegetable oil. Place the stuffed legs into the pan. Coat each piece with mayonnaise.

Preheat the oven to 200 degrees. We send the drumsticks to bake, reduce the temperature to 180 degrees. Bake for half an hour.

Transfer the dish to a flat saucer, decorate as desired and serve.

Stuffed chicken drumsticks with mushrooms that melt in your mouth - a simple recipe

Stuffed legs are the number 1 dish on any holiday table, including New Year's. Serve the dish whole or sliced. In any case, it will be beautiful and tasty.

Let's prepare a set of products:

champignons - 100 g;
bell pepper - 1 pc.;
onion - 1 pc.;
drumsticks - 5 pcs.;
parsley - a bunch;
spices to taste.

On a note! Does your mucous membrane get very irritated when working with onions? Keep the vegetable in cold water for 10 minutes. There will be much less fumes that cause tears.

Step-by-step technology:

Pull the skin off the shanks. It is easy to move away to the very bottom knuckle - here we simply chop off the bone with a knife or hatchet. There is no need to pull further - otherwise it will tear.
Separate the chicken leg fillets from the bone. Divide the meat into small cubes. Peel the onion and finely chop it.
We wash the champignons, dry them and chop them into several pieces. Cut out the core of the pepper. Chop the fruit into arbitrary pieces.
Chop the washed greens.
Heat a frying pan with oil, then add the onion. Pass for 3 minutes. Add the mushrooms and continue frying until the liquid has evaporated.
Then sauté the onions and champignons for a couple more minutes and remove from heat. Combine chicken, peppers, mushrooms and onions in a container. Season.
Press the filling into the skin. The laying is not too tight. Close the upper edges of the skin. If necessary, use toothpicks or threads.
Heat a frying pan with oil and add the stuffed drumsticks.

Fry on both sides until golden brown. The frying process will take about 15 minutes.
Transfer to a plate and invite guests until the dish has cooled down.

Stuffed drumsticks: recipe with cheese in a slow cooker

A simple recipe for stuffed legs in a slow cooker. There is no need to carefully remove the skin here, which simplifies the technology. See below for all the details.

The composition includes the following components:

chicken drumstick - 10 pcs.;
mushrooms - 100-200 g;
mayonnaise - 3 tbsp. l.;
hard cheese - 100 g;
1 onion;
a couple of cloves of garlic;
vegetable oil for frying;
salt pepper.

On a note! Be careful with salt. A pinch is enough for the marinade and filling. Mayonnaise with cheese already gives it a salty taste.

Technology step by step:

Let's take a chicken leg. First, remove the skin along with the pulp from the bone, so that you get a solid bag. At the very bottom, where the pulp is hard to come off, cut off the bone with a knife.
Remove the meat with a small knife. And we chop the knuckle with a large knife.
When the bone is separated, turn the boneless drumstick right side out.
Let's start filling. Finely chop the onion, garlic and mushrooms. Pour oil into the multicooker bowl.
We send the crushed ingredients there for the filling. Turn on the “Frying” mode, time: 8 minutes. Sauté with the lid open.
At the end of the program, transfer the mixture and let it cool. Meanwhile, grate the cheese on a coarse grater. Prepare the marinade. Mix mayonnaise, salt and garlic clove.
Combine the cooled mushroom mixture with cheese. Add some salt, then stuff the drumsticks. We try to fill the bags more tightly.
Close the top and secure with a toothpick. Coat each stuffed leg with marinade. And leave it like that for half an hour.
Pour oil into the bottom of the multicooker bowl. Place the drumsticks. Turn on “Multi-cook”. Time: 45 minutes. Temperature: 120 degrees.
All the legs won’t fit, so we cook in two stages, 5 pieces each. After 22 minutes, open the lid and turn the chicken over.
We continue cooking until the end of the program. Cook with the lid open for the last 10 minutes.

Place the finished dish on a serving dish.

Stuffed chicken legs with prunes or dried apricots

A slightly unusual filling with prunes and dried apricots gives a special flavor to the stuffed legs. The dish turns out beautiful, festive, aromatic and tasty.

Let's prepare the components:

legs - 4 pcs.;
cream - 150 ml;
dried apricots with prunes - 100 g;
onion - 1 pc.;
spices to taste;
cheese 50 g;
sour cream - 2 tbsp. l.

On a note! It is permissible to replace cream with soft butter.

Step-by-step technology:

Remove the skin from the hams. We help with a knife, cutting during the pulling process. We leave a piece of bone along with the skin, cutting it off at the point where the skin no longer comes off easily.

Set the skins aside for now. Let's get to the meat. Separate the fillet from the bone. Pass it through a meat grinder.

Peel the onion, divide it into several parts and twist it into minced meat. Season, add cream, stir. Cream will give the filling a super-delicate consistency. Let's taste it.

Chop the prunes and dried apricots into small pieces and add them to the minced meat. We fill empty peel bags with the mixture. Close the edges.

Place the preparations in a baking dish. Place the pan in the oven for half an hour. Grate the cheese on a coarse grater. Combine with sour cream.

Season as desired. 10 minutes before the end, take out the dish. Coat with cheese and sour cream mixture. You will get a golden brown and tasty crust. We return the drumsticks with the sauce to the oven. Bake until done.

Cool the legs and cut them like a roll. You can also diversify the filling with other additives: apples, oranges, cherries, etc.

Recipe for chicken legs stuffed with fetax – homemade recipe

Appetizing beautiful legs with royal filling - an excellent option for the New Year's table. However, it is also suitable for a family dinner. Relatives deserve to be surprised not only on holidays.

Let's prepare a set of components:

chicken legs - 3 pcs.;
parmesan - a piece;
pine nuts - a handful;
fetax - 150 g;
a pair of eggs;
spices to taste;
parsley - a bunch;
breadcrumbs;
garlic cloves - 4 pcs.

Step by step description:

Remove the bone from the hams, leaving a smooth, empty stocking. We begin to pull the pulp from above, cutting around the bone with a knife. Having reached the base of the leg, cut off the bone. Then we turn the resulting bag inside out.
Lightly fry the pine kernels in a frying pan - this procedure will reveal the wonderful aroma and taste of the nuts.
Finely chop the parsley and mix with fetax. Then squeeze the garlic into the mixture and add nuts and grated Parmesan. Season the filling as desired. Go well: paprika, curry, oregano, white pepper.
Let's start stuffing the drumsticks. We don’t skimp on the filling, pack it tightly. Cover the edges with the peeled skin. If necessary, secure with thread or a toothpick.
Prepare the batter. Pour breadcrumbs, flour into separate bowls and break the eggs (beat with a whisk).
Dip the legs in the egg mixture, then in flour. Next, again in eggs, then in breadcrumbs. With this batter you will get a dish with a golden crispy crust.
Heat a frying pan with oil. Fry the stuffed legs on all sides until golden brown. Then transfer the dish to a baking sheet and put it in the oven for 30-40 minutes at 180 degrees.
At the same time, make the side dish. It will be a complete dinner for the whole family.

Stuffed with buckwheat and garlic

Well-marinated meat with garlic gives excellent results. Let's write down a recipe for stuffed legs with pre-marination. And, by the way, Buckwheat as a filling completely replaces the side dish, so you don’t have to cook anything else.

On a note! It is permissible to replace the filling with diced potatoes. The cooking technology is the same.

Let's take the following products:

4 drumsticks;
salt, paprika, black pepper to taste;
soy sauce - 3 tsp;
buckwheat - 100 g;
water - 200 ml;
garlic - 3 cloves;
oil - 1 tbsp. l. for marinade plus 1 tbsp. l. for frying;
1 small onion.

On a note! If desired, add a piece of butter to each leg along with the stuffing - the filling will delight you with its juiciness and tenderness.

Cooking step by step:

Remove the meat completely from the bone. First cut the flesh lengthwise along the bone, then separate the fleshy part in a circle. We remove the tendons.
You will get a rectangular layer of chicken fillet with skin.
When we cut all the drumsticks, we start marinating. Add some salt, pour soy sauce, sprinkle with paprika and black pepper. Chop the garlic into slices and place the pieces on top.
Place two layers in a saucepan. Drizzle with oil (half a tablespoon). Then place the second layer of chicken pieces and pour oil again. Cover with a saucer and apply pressure.
A 1.5 liter jar of pickles will do. Leave to marinate for 1 hour.
Let's start with the filling. Chop the onion into small cubes and sauté in a saucepan with oil until golden. Then add buckwheat, fry a little and pour in hot water. Boil the cereal until it has a crumbly consistency. Add some salt and cool. You can diversify the filling with carrots - fry them together with onions.
By this time the chicken will be marinated. Take a piece, lay out the filling (1-2 spoons) and connect the edges, giving it the shape of a shank.
Fix with toothpicks.
Place the stuffed legs, seam side down, into a baking dish.
Preheat the oven. We send the dish for half an hour.

We take out our delicious baked bags, cool them a little and invite everyone to the table as soon as possible.

Stuffed chicken legs stuffed with minced meat and walnuts

What can you stuff drumsticks with? There are many options! All ideas can be viewed on YouTube, culinary forums, etc. This recipe describes an unusual and tasty filling with walnuts - let's see?

Let's take the following products:

chicken quarters - 5-6 pcs.;
2 eggs;
salt, pepper to taste;
mayonnaise - 2 tbsp. l.;
walnuts - 200 g;
mushrooms - 200 g.

On a note! Don't like fiddling with cutting? Take ready-made semi-finished products with skin and meat. Just pay attention to the expiration date and storage conditions.

Step-by-step instruction:

Carefully separate the skin. We get a whole stocking, which we will stuff later. We chop off the base of the knuckle.
Cut the meat off the bone and grind it in a meat grinder. Season, add egg, mayonnaise and mix.
We divide the nuts and mushrooms into several parts and combine them into a total mass.
Whisk the egg in a separate bowl.
We form a cake from the minced meat, brush it with egg, and put the nut-mushroom filling in the middle. Wrap it in a ball. Brush with egg again.
We send the workpiece into a bag made of sandpaper. We wrap the drawn edge on top. We fix the shape so that the beginning does not leak out.
Place in the oven for 30 minutes. We take out the finished legs, put them in a beautiful saucer and serve.

It will come in handy! A universal dish! It’s also good for a picnic - try cooking stuffed chicken legs on the grill. It turns out awesome!

Filling with rice and mushrooms

Rice with mushrooms is the most common stuffing filling. In this recipe, walnuts are added for variety. It turns out tasty, aromatic and beautiful (especially when cut).

boneless legs -5 pcs.;
mushrooms - 250 g;
vegetable oil -3 tbsp. l.;
Dijon mustard - 1 tsp;
walnuts - 100 g;
rice, boiled until half cooked - ¾ cup;
ketchup - 3 tbsp. l.;
onion - 1 g;
mayonnaise - 3 tbsp. l.;
salt - 0.5 tsp;
black pepper - 0.5 tsp;
cumin - 0.5 tsp;
paprika - 0.5 tsp;
dried garlic - 0.5 tsp.

Cooking technology:

Chop the onion into thin cubes and sauté. Finely chop the mushrooms and add them to the onions. Fry for 3-4 minutes.
Chop the walnuts with a knife and combine with rice and donated ingredients. Season the mixture and mix. Then we stuff the boneless chicken quarters.
We secure the edges well and place each bag on foil.
Place in a baking dish.
In a separate bowl, combine mayonnaise, ketchup and mustard. Generously coat the legs with the resulting sauce. Preheat the oven to 180 degrees. Bake for 1 hour.

The dish is ready, it's time to decorate and serve.

On a note! Are you on a diet? Steam the legs and enjoy them in peace.

Stuffed chicken legs (legs) - Vietnamese cuisine: video

The video shows how to stuff, how to remove meat from the bone and other nuances of preparing stuffed legs. This dish is prepared according to Vietnamese cuisine. The recipe guarantees spectacular presentation, amazing taste and aroma. Without technological maps and other norms! Everything is simple and clear.

The imagination of a cook is sometimes simply amazing. Whatever she did with chicken legs, there are a huge variety of recipes for preparing them: we fry them, boil them, steam them, stew them, bake them. And recently we’ve also been stuffing them. The result is a very tasty and beautiful dish and its preparation, by the way, is not as difficult as it might seem at first glance. So, I suggest you try different fillings.

"Dolce Vita"

Source products:

Legs - 4-5 pcs.
Onion “turnip” – 1-2 pcs. (small)
Apricots or dried apricots – 400 g.
Lemon juice - 2 tablespoons. spoons
Granulated sugar - 2 tables. spoons
Drain. butter – 20 g
Mayonnaise (can be replaced with sour cream) – 3-4 tablespoons
Salt, pepper, curry to taste

Defrost chicken legs and rinse with cold water. Using a thin knife, carefully remove the skin from them with a stocking, salt, sprinkle with pepper and grease the inside with mayonnaise or sour cream and set aside. Remove the chicken meat from the bones, separate the tendons and finely chop the clean meat. Take the onion, finely chop it, then sauté in oil for 10 minutes. Next, pour in one tablespoon of lemon juice, add chopped apricots (if you use dried apricots, you need to soak them first, then finely chop them). Simmer the apricots with onions until golden brown. After this, add chopped chicken and fry for 10-12 minutes over low heat. At the end of frying, add pepper, salt and curry. Stuff the skin of the legs with the prepared minced meat, secure the skin with threads or a toothpick and place them on a baking sheet. Add some vegetable or chicken broth. Pour the remaining lemon juice mixed with sugar on top of the chicken leg. Bake in the oven at 180-200°C for approximately 45-50 minutes. When serving, garnish with rice and sweet and sour sauce.

With liver and apples

Source products:

Chicken legs – 4 pcs.
White wheat bread – 50 g (approximately two slices)
Milk or cream (11%)
Chicken liver – 60 g
Apple (it is better to take Antonovka or any other sweet and sour variety) – 1 pc.
Drain. oil – 3-4 tbsp. spoons
pepper, salt, nutmeg

Wash the legs and dry with a paper towel. Remove the skin from them with a stocking, very carefully, trying not to damage them. Spread butter and salt inside. Prepare the filling - soak the bread pulp in milk or cream, salt and pepper, add nutmeg. Lightly fry the chicken liver over low heat for 7-10 minutes. Pass the chicken meat, fried liver and soaked bread through a meat grinder. Peel the apple, remove the core and finely cut into cubes. Mix with minced meat. After this, fill the skin of the legs with the prepared mixture, sew them up and fry the legs in butter. Bring to readiness in the oven. Before serving, remove the threads, place the finished legs on a dish, pour over the oil and the resulting juice. You can sprinkle lemon juice on top. Stewed vegetables (cauliflower, carrots), canned green peas or crumbly buckwheat porridge and green salad are suitable as a side dish.

Chicken legs stuffed with mushrooms

Dietary, steamed

Products:

Legs – 4 pcs.
Cauliflower (can use frozen) - 100 g
Broccoli (can use frozen) – 100 g
Canned green peas - 4 tbsp. spoons
Carrots (medium) – 1 pc.
Chicken egg - 1 pc.
Salt, paprika
Oil drain. – 10 g

Carefully remove the skin from the prepared legs using a stocking so as not to damage its integrity. Separate the chicken meat from bones and tendons and chop finely. Salt, pepper, grease the outside and inside with oil. Boil the cauliflower, broccoli and carrots in salted water (the cabbage is added at the end of cooking the carrots). Leave the broth to prepare the sauce. Grind the prepared vegetables in a blender along with the meat. Add a raw egg, green peas to the prepared mixture, add salt, pepper, paprika and fill the prepared skin with the prepared mixture, securing the edges of the skin with a toothpick and place in a double boiler. Serve the finished dish with boiled potatoes, sprinkled with dill, rice or vegetable puree. Top with white sauce or béchamel sauce. The dish turns out to be very light and low in calories. Perfect for those who are on a diet.

With eggs and cheese

Products:

Legs – 4 pcs.
Onions (large) – 1 pc.
White wheat bread – 2 pieces (about 50 g)
Milk – ½ cup (can be replaced with cream)
The cheese is hard. (cheddar, Soviet) – 70-100 g
Oil drain. – 50 g
Sour cream, mayonnaise – 2-4 tbsp. spoons
Garlic – 2 teeth.
Salt, paprika
Chicken eggs – 2 pcs.
Margarine for frying
Parsley – 20 g

Take chicken legs, wash and dry with a paper towel. Carefully remove the skin from them with a stocking, then rub it with garlic, salt and sprinkle with paprika. Separate the chicken meat from the bones and tendons, pass it through a meat grinder along with bread and onions soaked in cream or milk. Boil the eggs and grate them. Grate the cheese too. Mix minced meat, eggs, cheese, season with sour cream or mayonnaise, add finely chopped parsley, salt and pepper. Stuff the legs with this mixture and fry in margarine for 10-15 minutes. until a golden brown crust forms. Place the chicken legs on a baking sheet, pour over a small amount of chicken broth and finish cooking in the oven at 180°C. Serve with herbs and fresh vegetables, topped with lingonberry sauce.

Chicken legs stuffed with rice and dried fruits

With prunes and buckwheat “Koshey the Immortal”

Ingredients:

Chicken legs (large) – 4 pcs.
Buckwheat – 2 cups
Prunes – 400 g
Walnuts – 2 tbsp. spoons
Sour cream or mayonnaise - 2 tbsp. spoons
Butter – 50 g
Onions – 1 pc.
Salt, pepper, nutmeg

Process the chicken legs, remove the skin with a stocking so as not to damage it. Lubricate the skin with sour cream or mayonnaise from the inside, first adding pepper and salt. Next, remove the chicken meat from the skin and separate the tendons from it. Pass the meat through a meat grinder twice, add nutmeg, salt and pepper. Next you need to cook the crumbly buckwheat porridge. Pre-heat the buckwheat in a frying pan, stirring constantly. Add onions fried until golden brown and crushed walnuts to the finished porridge. Stuff pre-soaked prunes with buckwheat porridge with nuts and onions. Then we start filling the skin of the legs. Place the first layer of minced chicken, then a layer of stuffed prunes and another layer of minced meat. This must be done in such a way that the prunes are surrounded on all sides by minced meat. Place the legs stuffed in this way on a greased baking sheet, add a little broth and bake in the oven until cooked.

25.04.2018

Today we have stuffed chicken legs in the oven on our menu. Recipes with photos of this dish are offered to us by experienced chefs. Choose an option to your liking and create your own culinary masterpieces.

The surprisingly successful combination of taste of chicken and mushrooms is probably known to everyone. A wide variety of dishes are prepared from these ingredients. We invite you to add another interesting recipe to your culinary repertoire and bake chicken legs stuffed with mushrooms.

On a note! All products for stuffing the legs must be finely chopped so that the skin does not tear during the stuffing process.

Ingredients:

legs - 5 pieces;
mushrooms (you can use oyster mushrooms) – 0.3 kg;
unflavored sunflower oil – 4 tbsp. spoons;
salt;
black pepper;
chicken egg - 2-3 pieces.

Preparation:

We wash the legs and dry them with paper napkins.
Remove the skin from the legs to the very base of the joint. We try to maintain its integrity.
Cut off part of the legs so that the joint is separated from the skin. It is better to use a sharp knife or special scissors for this.
Now we need to separate the meat pulp from the bone. We can throw away the bones. By the way, it is not necessary to leave the pulp in one piece; we will need to cut it later.
We clean and wash the mushrooms (no oyster mushrooms, take champignons).
Finely chop them.
Heat unflavored vegetable oil in a frying pan.

Grind the chicken pulp into minced meat in the most convenient way. If you use a meat grinder for this, grind the meat a couple of times.
Place chicken fillet in a blender container, add eggs, salt, and grind everything.
Now mix the resulting mass with mushrooms.
We divide everything into six equal parts, giving each one the shape of cutlets.
Stuff the chicken legs (skin) with the resulting filling. We tuck the edge so that the filling does not fall out.
Line a baking sheet with a sheet of parchment. Lightly saturate it with oil.
Lay out the stuffed legs. We place them seam down.
Lubricate the top of the pieces with unflavored vegetable oil.
Bake the dish for forty-five to fifty minutes at two hundred degrees. Ready!

Advice! Try not to stuff the legs tightly, as the skin may burst during the heat treatment process.

Amazing tasting meat dish

Chicken legs stuffed with cheese in the oven will turn out delicious. Thyme will give them a unique aroma, and thanks to the wine they will remain juicy.

Advice! Stuffed chicken legs are best served with any sauce and pickles as a cold appetizer. And when hot, this meat can be served with your favorite side dish.

Ingredients:

chicken legs (boneless) – 4 pieces;
mushrooms – 0.2 kg;
cheese – 80 g;
egg yolk – 1 piece;
breadcrumbs – 50 g;
garlic cloves – 2-3 pieces;
refined olive oil – 30 g;
soft butter – 25 g;
wine (preferably white variety) – 120 ml;
broth (preferably chicken) – 150 ml;
thyme;
black pepper;
salt.

Preparation:

Advice! When removing the skin from meat, trim the membrane from the inside. Then it probably won't tear.

How else can you bake boneless stuffed chicken legs in the oven? Here is another original option. The addition of pork pulp will make the dish filling and, of course, high in calories, but its taste is worth it. And citrus fruits will give it an incredible alluring aroma.

Ingredients:

legs - 4 pieces;
orange;
pork pulp – 150 g;
salt;
black pepper;
unflavored vegetable oil – 2 tablespoons. spoons;
mayonnaise – 2-3 table. spoons.