Traditional recipes

Stuffed chicken legs

Stuffed chicken legs

Wash the chicken leg well and dab with a clean towel of excess water. Now start uncovering it: first remove the skin, then the bone and cut it in half. Season with salt and pepper.

Wash the mushrooms well and cut them into slices. Cut the olives into pieces and discard the seeds. On each of the two pieces of meat, place slices of mushrooms and olives. Wrap them and catch them with toothpicks.

Place a little baking paper in a tray (or you can not put, as you wish), sprinkle with oil then place the thighs, and among them the rest of sliced ​​mushrooms. Then add the wine and about 200 ml of water. Put the tray in the hot oven for about 40-45 minutes. When they are ready, take them out of the oven, grate some cheese over the thighs and leave them in the oven for another 5 minutes until the cheese melts.

Take them out, place them on a plate and serve !!!!


Stuffed chicken legs - you will never get tired of this dish!

Stuffed chicken legs. A real delight! You can even prepare them for the holiday meal. The thighs will always be successful, guests will not be able to stop eating!

INGREDIENT:

-200 gr of mushroom mushrooms

-2 tablespoons fermented cream

METHOD OF PREPARATION:

1.Pull the skin off the thighs and cut the bone at the bottom. Do everything very carefully, so as not to damage the skin.

2. Remove the meat from the bone and cut it into small pieces. The meat from 6 thighs is enough for the filling.

3.Cut the onion and mushrooms into cubes. Fry the onion on the pan with about 2 tablespoons of oil until translucent.

4.Then add the mushrooms and cook the vegetables until all the liquid has evaporated.

5. Season the mushrooms with salt and pepper, remove the pan from the heat and let them cool.

6.Mix the meat with the fried vegetables and the cheese given through the large grater.

7. Season the filling with salt, turmeric and paprika. You can use any other spices you like.

8. Fill the thighs with a mixture of meat and vegetables, and hide the tip of the skin inside.

9. Grease the pan with oil, place the thighs, cover them with cream and, optionally, sprinkle with paprika.

10.Put the tray in the preheated oven at 180 ° C for 25-30 minutes.

Serve hot stuffed thighs with any garnish. They remain just as tasty even when cold.


Pan-fried chicken legs under the lid & # 8211 quick recipe for red legs

Pan-fried chicken legs under the lid & # 8211 quick recipe for red legs. How to make red, tender and juicy chicken legs cooked in a pan? The simple recipe for stewed and browned thighs under the lid. Chicken legs with thyme and other aromatic herbs. Recipes with chicken legs. Quick recipes. Recipes in the pan.

I made these chicken legs in the pan, under the lid, on a day when I was in a hurry. I didn't have time to heat the oven and wait for a steak & # 8211 see the recipe here. This recipe is also useful for those who do not have an oven and have to deal with a hob.

I had whole chicken legs that had a back attached as well. The chicken legs can be cooked without cutting them or (God forbid!) Boiling them before frying. By notching the meat (and breading, in general) we only create channels through which to drain its natural juices, the meat remaining dry, woe to her mother.

The bone is a good conductor of heat and helps to cook the meat from the inside to the outside. All we are interested in is reaching the internal temperature of 75 C which protects us from the risk of salmonella infection.

I'm not talking about any other nonsense: boiling or scalding the chicken before frying or baking it & # 8230 All we do is lose the taste and flavor of the meat. It's the biggest nonsense you can do. This nonsense has no scientific basis, it is recently appeared and propagated by some people without any culinary or medical training and who have no idea what to do in the kitchen. Not to mention why the violent splashing reaction has hot oil on contact with boiled meats that bite water & # 8230 So DO NOT scald or boil anything before!

Look at how nice are some breaded chicken legs, in a crisp red crust, well cooked to the bone (without being notched or scalded beforehand) & # 8211 the recipe here.

I give you the quantities for 2 chicken legs in the pan, under the lid. If you make several portions, you will have to choose a larger pan or saucepan in which the thighs sit next to each other, not a pile!


Stuffed chicken legs - you will never get tired of this dish!

Stuffed chicken legs. A real delight! You can even prepare them for the holiday meal. The thighs will always be successful, guests will not be able to stop eating!

INGREDIENT:

-200 gr of mushroom mushrooms

-2 tablespoons fermented cream

METHOD OF PREPARATION:

1.Pull the skin off the thighs and cut the bone at the bottom. Do everything very carefully, so as not to damage the skin.

2. Remove the meat from the bone and cut it into small pieces. The meat from 6 thighs is enough for the filling.

3.Cut the onion and mushrooms into cubes. Fry the onion on the pan with about 2 tablespoons of oil until translucent.

4.Then add the mushrooms and cook the vegetables until all the liquid has evaporated.

5. Season the mushrooms with salt and pepper, remove the pan from the heat and let them cool.

6.Mix the meat with the fried vegetables and the cheese given through the large grater.

7. Season the filling with salt, turmeric and paprika. You can use any other spices you like.

8. Fill the thighs with a mixture of meat and vegetables, and hide the tip of the skin inside.

9. Grease the pan with oil, place the thighs, cover them with cream and, optionally, sprinkle with paprika.

10.Put the tray in the preheated oven at 180 ° C for 25-30 minutes.

Serve hot stuffed thighs with any garnish. They remain just as tasty even when cold.


Ingredients Stuffed Chicken Legs:

  • 4 whole chicken legs (both upper leg and hammer)
  • 1 medium-sized onion
  • 1 large apple with a hard pulp (granny smith, for example)
  • 60 grams of goat cheese
  • 1 tablespoon chopped walnuts large
  • 1 clove of garlic
  • 150 ml. of dry white wine
  • 2 rosemary branches
  • 3 tablespoons oil
  • 3-4 cloves of garlic
  • 1 tablespoon brown sugar and pepper

Preparation of Stuffed Chicken Legs:

1. Peel onions and chop fish. Cut the apple into small cubes, keeping the peel, removing only the seed box. Heat 1 tablespoon oil in a pan and add onion and 1 pinch of salt. Cook over medium heat until the onion begins to soften and become translucent, then add the diced apple. Cook the apple together with the onion for 2-3 minutes, stirring frequently, then add the sugar and 1 sprig of rosemary (or other aromatic herbs that you like). Saute until the apple and onion cubes are covered in a layer of caramel.

2. Add 80 ml immediately. of white wine and boil everything over high heat until the wine evaporates completely. Remove the pan from the heat and add the crushed cheese and walnuts. Add salt and pepper to taste (the taste should be balanced, sweet, salty, sour and slightly spicy).

3. Until the filling cools, turn on the oven and set at 190 degrees Celsius. The chicken legs are carefully cleaned of any traces of feathers left accidentally and wiped with a napkin. Cut along the bone of the upper thigh and carefully detach the bone from the meat with a sharp knife. Finally, remove the bone of the upper thigh, separating it from that of the hammer in the joint.

4. Once the upper leg bone is removed, the meat is left-right, forming a "pocket" to fit the filling. Be careful not to cut the skin.

5. Divide the filling evenly in the & # 8222pockets & # 8221 of the 4 chicken legs, then fix with toothpicks. Season the chicken legs on the outside with salt, pepper and finely chopped rosemary.

6. Heat a frying pan (preferably one that goes in the oven) and add the remaining 2 tablespoons of oil. One by one, the chicken legs are browned in the pan, just enough to take on color (2-3 minutes on each side). Discard the oil, place the browned thighs in the pan and add the uncooked garlic cloves. Place the pan in the preheated oven at 190 degrees Celsius for 12-15 minutes, depending on the size of the chicken legs.

7. When ready, the thighs should be well browned and if a toothpick is stuck in the lower part of the thigh, it should enter easily and clear juices should be released, without traces of blood. Remove the thighs to rest, squeeze the contents of the garlic cloves in the pan, peel away, put the pan on the fire and add the rest of the wine. Boil the sauce in the pan until slightly reduced, then pass through a sieve. It can be thickened with a cube of butter (optional).

As a side dish, chicken legs stuffed with caramelized onions and apples are suitable for anything: purees, rice, boiled or cooked vegetables. I opted for a spinach puree and sauteed carrots. A very good dish that I will remember with pleasure.


Chicken legs stuffed with a delicious mixture. A divine pleasure!

Our guests are always pleasantly impressed by this delight! Every time they say they have never tasted such a thing!

INGREDIENT:

-4 chicken legs (medium, with skin)

-homemade mayonnaise - to taste

METHOD OF PREPARATION:

1. The first step is to remove the skin from each leg: it must remain intact, like the sock. This process is very simple.

2. Separate the meat from the bones and cut it into pieces. Combine it with the pork, which you also need to chop.

3. Marinate the meat with homemade mayonnaise, as this sauce also contains salt, and ground black pepper, and mustard, refrigerating for 30 minutes.

4.Add the chopped orange (without skins) and crushed garlic.

5. Add salt and ground black pepper to taste. Mix very well.

6. Fill the leather "socks" with the filling obtained. Bend their edges and secure them with toothpicks.

7. Put the stuffed thighs on a hot pan and fry them on each side until golden.

8.Then transfer them to a baking tray and bake them for 20 minutes, until they are ready, in the preheated oven to 180 ° C.

The delicacy is ready! The combination of orange, garlic, spices and meat will not leave anyone indifferent!


Stuffed chicken legs

Stuffed chicken legs: a delight! Suitable for a festive meal or simply for a wonderful time in the family, stuffed chicken legs can be enjoyed from small to large!

  • 600 gr boneless chicken legs
  • 200 gr yogurt
  • a lemon
  • olive oil
  • oregano
  • salt
  • a handful of spinach
  • 100 gr mozzarella
  • 50 gr mushrooms

Beat the thighs lightly with a hammer and place them in a bowl. Pour over them a mixture of yogurt, oregano, salt, olive oil and lemon juice. Let cool for about an hour.

Meanwhile, prepare the filling: scald the spinach for 5 minutes, put the mozzarella on the grater and finely chop the mushrooms. After an hour, take the thighs out of the fridge, put stuffing on each leg and roll, finally catching each leg with the toothpick.

Sprinkle over the mozzarella and place in the preheated oven at 180 gr for about 40 minutes or until the mozzarella turns golden. If you prefer chicken dishes, you can also try chicken and mozzarella tart (recipe here).


Chicken legs stuffed with mushrooms

Method of preparation:
Onions, garlic and finely chopped mushrooms are fried in olive oil. Bring to the boil until the water left by the mushrooms evaporates. Season with salt and pepper.
The skin of the chicken legs is easily detached, taking care not to detach the edges. It should look like a pocket. (Unfortunately, I couldn't take this stage, being alone and not having a helper sitting next to me with the camera.)

Fill the thighs with a teaspoon. If necessary, attach the skin with toothpicks. It wasn't the case for me because I didn't have that much stuffing.
Put olive oil in a heat-resistant tray and place the potato slices.
Add salt and thyme. Put the chicken legs over the potatoes.
Cover the tray with aluminum foil and place in the oven for 40 minutes, then remove the foil and leave for another half hour.


Stuffed chicken legs


My dears, I left it softer with salads, I have a husband who needs to be fed well because he's just a man :). I took this recipe from cookaround.com, thanks to Laura who told me about this site. I wrote down several recipes, of course in the category of quick and easy to make. Here is the first of them, with the observation that I modified the ingredients a little.

We need:
3 whole chicken legs
200 ml wine
200 ml chicken soup
200 g mushrooms
for the filling:
100 g cheese (to be fat, you can also put cheese)
1 yolk
1 tablespoon breadcrumbs
thyme, salt, pepper
for marinating:
2 cloves of crushed stings
2 tablespoons oil
thyme, salt, pepper

Clean the skin of the thighs and debone the upper part. Mix the ingredients for the filling, fill the thighs then sew with kitchen thread and put in a bowl. Mix the garlic with the oil, thyme, salt and pepper, grease the thighs and leave them to marinate for 1 hour.

Remove the thighs and fry them on one side and on the other in a little oil. Add the wine and soup and simmer for 30 minutes (if necessary, leave them longer).
Then remove the thighs and add the sliced ​​mushrooms to the remaining liquid. Serve with a garnish of potatoes or rice.

I liked the filling and that they were very tender.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Stuffed chicken legs


My dears, I left it softer with salads, I have a husband who needs to be fed well because he's just a man :). I took this recipe from cookaround.com, thanks to Laura who told me about this site. I wrote down several recipes, of course in the category of quick and easy to make. Here is the first of them, with the observation that I modified the ingredients a little.

We need:
3 whole chicken legs
200 ml wine
200 ml chicken soup
200 g mushrooms
for the filling:
100 g cheese (to be fat, you can also put cheese)
1 yolk
1 tablespoon breadcrumbs
thyme, salt, pepper
for marinating:
2 cloves of crushed stings
2 tablespoons oil
thyme, salt, pepper

Clean the skin of the thighs and debone the upper part. Mix the ingredients for the filling, fill the thighs then sew with kitchen thread and put in a bowl. Mix the garlic with the oil, thyme, salt and pepper, grease the thighs and leave them to marinate for 1 hour.

Remove the thighs and fry them on one side and on the other in a little oil. Add the wine and soup and simmer for 30 minutes (if necessary, leave them longer).
Then remove the thighs and add the sliced ​​mushrooms to the remaining liquid. Serve with a garnish of potatoes or rice.

I liked the filling and that they were very tender.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Chicken legs stuffed with a delicious mixture. A divine pleasure!

Our guests are always pleasantly impressed by this delight! Every time they say they have never tasted such a thing!

INGREDIENT:

-4 chicken legs (medium, with skin)

-homemade mayonnaise - to taste

METHOD OF PREPARATION:

1. The first step is to remove the skin from each leg: it must remain intact, like the sock. This process is very simple.

2. Separate the meat from the bones and cut it into pieces. Combine it with the pork, which you also need to chop.

3. Marinate the meat with homemade mayonnaise, as this sauce also contains salt, and ground black pepper, and mustard, refrigerating for 30 minutes.

4.Add the chopped orange (without skins) and crushed garlic.

5. Add salt and ground black pepper to taste. Mix very well.

6. Fill the leather "socks" with the filling obtained. Bend their edges and secure them with toothpicks.

7. Put the stuffed thighs on a hot pan and fry them on each side until golden.

8.Then transfer them to a baking tray and bake them for 20 minutes, until they are ready, in the preheated oven to 180 ° C.

The delicacy is ready! The combination of orange, garlic, spices and meat will not leave anyone indifferent!


Video: Deboning u0026 Stuffing CHICKEN LEGS - Classic French Recipe with Black Truffles (October 2021).