You can make chicken thighs different dishes.

Stuffed chicken legs one of them.

This dish is for those who want to surprise their friends. original way cooking banal legs.

Stuffed chicken legs - the basic principles of cooking

To prepare stuffed chicken legs, you will need the products that you use to cook chicken.

If this dish is cooked correctly, the legs are tender and juicy.

The legs are washed, all excess is removed and carefully, so as not to break, the skin is removed with a stocking. The meat is separated from the bone, finely chopped or chopped in a blender. In the future, it is used in the filling.

There are many options for preparing the filling, it all depends on your imagination. Cheese is added to the filling boiled eggs, dried fruits, mushrooms and vegetables. All components of the filling are crushed, mixed with sour cream or mayonnaise, salted and seasoned with spices.

The skin removed from the leg is stuffed with this mass and fastened with toothpicks. They are salted on top, rubbed with garlic and smeared with mayonnaise. Bake stuffed chicken legs for about an hour at 180 C. Serve whole or cut into slices.

Recipe 1. Stuffed chicken legs with mushrooms

Ingredients

six chicken legs;

vegetable oil;

250 g mushrooms;

sea ​​salt;

130 g of onion;

80 ml sour cream or mayonnaise;

80 g of hard cheese.

Cooking method

1. Defrost chicken legs, rinse and dry. Carefully, using a sharp knife, separate the skin from the meat. We do this very carefully so that the skin does not tear. We remove it completely to the tendon. Transfer the skin to a separate plate.

2. Wash and cut the mushrooms into small pieces. We spread them in a preheated pan with a small amount of oil and fry until all the moisture is gone. Then add finely chopped onion and continue to fry until it becomes transparent.

3. Separate the chicken meat from the bones and put it in a blender bowl. Grind into mince. We shift it into a bowl, add the mushroom fry and cheese chips. Salt, pepper and mix well with your hands.

4. Fill the skin removed from the legs with the minced meat, fasten the cut with toothpicks and put it in a greased form. Coat the stuffed chicken legs with mayonnaise on top and bake for forty minutes at 200 C.

Recipe 2. Stuffed chicken legs with oranges

Ingredients

150 g pork;

4 small legs;

garlic - 10 g;

orange.

Cooking method

1. We wash the chicken legs under the tap, dry them and carefully, trying not to damage them, remove the skin with a “stocking”. Separate the chicken meat from the bones and cut it into small pieces. Wash a piece of pork, cut off excess fat and films and cut into small pieces.

2. We combine chicken and pork meat, add mayonnaise, salt, pepper, mix and leave to marinate for half an hour.

3. Peel the orange, chop the pulp small cubes. Pass the peeled garlic through a garlic press directly into the meat. We shift the crushed orange into the filling and mix.

4. Fill the skin with stuffing, wrap the edges and fasten with wooden skewers. Put them in a baking dish and put in the oven for 20 minutes. Bake at 180 C. Cool slightly, cut into slices and serve with any side dish.

Recipe 3. Stuffed chicken legs with green peas

Ingredients

large chicken legs - 4 pcs.;

extra salt;

green pea canned - 400 g;

sour cream - a tablespoon;

carrots - 400 g;

garlic - 15 g;

eggs - 2 pcs.

Cooking method

1. Dip the washed chicken legs with a paper towel. Gently, trying not to tear, remove the skin with a whole stocking. Sew up the skin at one end.

2. Separate the meat from the bones and chop finely. Put in a bowl.

3. Boil the peeled and washed carrots until tender, cool and chop into small cubes. Hard-boil the eggs, cool in ice water, peel and finely chop.

4. Add chopped carrots, green peas to the meat, after draining the marinade and eggs from it. Season the filling with salt and pepper. Mix well.

5. Fill the skin of the legs with minced meat, sew up the hole or fasten it with a wooden skewer.

6. Chop the peeled garlic cloves in a garlic press. Rub the garlic mixture on the ham and season with salt. Transfer to a refractory form, lightly oiled, and place in a preheated oven for forty minutes. Bake at 200 C. A few minutes before cooking, brush the stuffed chicken legs with sour cream.

Recipe 4. Stuffed chicken legs with prunes

Ingredients

freshly ground pepper;

4 large chicken legs;

50 g butter;

100 g prunes;

40 g of walnuts;

fresh parsley;

garlic - 15 g.

Cooking method

1. Wash the legs under running water, pat them dry with a disposable towel, carefully remove the skin and chop the bone.

2. Squeeze the peeled garlic through a garlic press into a small cup, mix it with mayonnaise, salt, season with freshly ground pepper and mix. Rub the garlic mixture on the inside and outside of the skin and set aside.

3. Transfer the washed prunes to a deep plate, pour boiling water over it and soak for 20 minutes. Drain the water from the steamed prunes, if there are seeds, remove them, and cut it into thin strips. Put the walnuts in a bag and crush with a rolling pin.

4. Peel and finely chop the garlic. Grind cheese on a grater with large holes. Rinse the parsley, pat dry and finely chop. Chop the peeled onion into small cubes.

5. Melt the butter in a pan, pour in a little vegetable oil and put the onion into this mixture. Salt and pepper a little. Fry, stirring occasionally, until soft.

6. Separate the chicken meat from the bones, put it in a blender container and grind it into minced meat. Transfer it to a bowl, add a piece of butter and mix the minced meat with butter with your hands. Put prunes, chopped garlic, nuts, fried onions, cheese chips and greens into the resulting mixture. Pepper and salt the minced meat and mix until smooth.

7. Stuff the chicken skin with the stuffing, lightly tamping down so that it does not burst during baking. Fill the edge inside the chicken legs or fasten with a toothpick. Lubricate the legs with mayonnaise, put in a deep refractory form and place in a preheated oven for half an hour. Bake at 180 C. Stuffed chicken legs can be served as an addition to a side dish or as a cold appetizer.

Recipe 5. Stuffed chicken legs with cheese and ham

Ingredients

4 chicken legs;

vegetable oil;

70 g of ham;

corn flakes and flour - for breading;

sugar, black pepper and sea salt;

10 ml lemon juice.

Cooking method

1. Wash the legs under running water and pat dry with a paper towel. Carefully remove the skin with a stocking, being careful not to tear it. Remove the bones from the hams. Transfer the meat to a bowl and pour over lemon juice. Mix and set aside.

2. Cut the cheese and ham into small cubes and transfer to a deep plate. Add shredded chicken to this. Stir.

3. Beat the eggs with a whisk until white foam appears. Put the corn flakes in a bag and crush with a hammer or rolling pin. Mix them with flour.

4. Salt and pepper the skin from the legs inside and out. Sprinkle lightly with sugar. Fill each with prepared filling and secure the edges with a toothpick.

5. Dip the chicken legs in the egg, then coat in the flour mixture and corn flakes. Fry the stuffed thighs until golden brown in in large numbers hot oil. Place on a plate lined with paper towels. Serve with garnish and pickles.

Recipe 6. Stuffed chicken legs with egg and green onions

Ingredients

a bunch of green onions;

chicken legs - 4 pcs.;

vegetable oil - 80 ml;

eggs - 4 pcs.;

sea ​​salt.

Cooking method

1. Wash the legs, dry them with a napkin and put them one by one on the board, skin down. Along the entire length of the leg, we make an incision along the bone. Then carefully, using a sharp knife, separate the bone from the pulp. The fillet should remain on the skin. Chop off the bone at the base. So we cut all the legs.

2. Lay the chicken legs skin down on the board, cover with a film and lightly beat off, trying not to damage the skin. Lightly salt each leg.

3. We heat the pan with oil and drive eggs into it. Mix vigorously, crushing the yolks with a fork. Fry like a regular scrambled egg. Cut it with a spatula into four pieces.

4. Rinse green onions, dry and finely chop. We spread a layer of scrambled eggs on each broken leg. In the center we pour a strip of green onions. We tightly roll the legs.

5. We spread the resulting rolls in a mold tightly to each other. In this case, the seam should be located at the bottom. Top with vegetable oil. Put in preheated oven for half an hour. We bake at a temperature of 200 C. Before serving, cut each leg and spread it like a fan on a plate.

Recipe 7. Stuffed chicken legs with liver, herbs and onions

Ingredients

six legs;

60 g sour cream;

50 g mustard;

a piece of butter;

50 ml soy sauce;

two tomatoes;

200 g chicken liver;

Cooking method

1. Lay the washed and dried chicken legs skin down and make an incision along the bone. Carefully remove the bone and chop it off at the base. We spread the legs in a deep bowl.

2. Mix in a deep bowl soy sauce with mustard. My tomatoes, wipe and cut as small as possible. Posting in mustard-soy sauce and mix.

3. Pour the chicken with the resulting sauce, mix and leave to marinate for two hours.

4. In a deep frying pan, fry the chopped onion until transparent. Then add the liver, peeled and cut into small pieces, to it, mix and continue to fry for another five minutes. Sprinkle with finely chopped herbs.

5. We take out the chicken legs from the marinade, wipe them lightly with a napkin and put them on the board with the skin down. We lay out the filling in an even layer on the surface of the meat, wrap it in a tight roll and fasten it with wooden skewers.

6. Fry on both sides in a preheated pan until golden brown. Then close the lid and simmer for another half an hour over low heat.

• When removing the skin from the leg, carefully cut the film from the inside. So, you definitely won't break it.
• All ingredients for the filling must be finely ground to large pieces didn't break the skin.
• Do not stuff the skin too tightly, otherwise it may burst during cooking.
• Serve stuffed chicken legs with sauce, any side dish, pickles or as a cold appetizer.

This dish is a little tricky but very tasty.
Stuffed chicken legs will take their rightful place on your festive table - both as a hot dish and as a cold appetizer - cooled and cut into slices.

Ingredients for 6 servings:

6 chicken legs
200 g champignons
3 art. 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, carefully chop the bone in the area of ​​\u200b\u200bthe last joint.
We cut the meat from the bones and grind into minced meat.

Add one egg white and beat with a fork. Whisking continuously, pour in the cream. Season the minced meat with salt, pepper and nutmeg.
Add finely chopped mushrooms.
Stir. Stuff the skin with minced meat.

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

On video recipe variant without cutting meat from the skin.

STUFFED CHICKEN LEG WITH PRUNES

Photo from the site

You will need:

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

b>Cooking:

Chicken legs wash and dry. Remove the skin and cut the bone.
Squeeze a clove of garlic into a small plate, add a little mayonnaise, a little salt and freshly ground pepper, and mix. Rub the skin inside and out with the resulting mixture and set aside while the filling is being prepared.

Prepare the filling.

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

Heat up some butter in a pan and vegetable oil, put the onion, 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 chop in a blender).
Put a piece of butter (about 50 g) in a plate with minced chicken. Mix the minced meat with butter with your hands. Add prunes, walnuts, chopped garlic, fried onions, cheese, parsley, salt and freshly ground pepper. Mix the stuffing well.
Stuff the chicken skin with the prepared stuffing (not too tight so that the skin does not burst during baking). The free edge of the skin can be tucked into the leg or fixed with a toothpick.
Lubricate the legs with mayonnaise or salted sour cream and put in a baking dish.
Bake for about 30 minutes at 180°C.
Serve hot, as a main course or as a cold appetizer.

Dishes from chicken and its various parts are often present on our table. Chicken meat is delicious, quick and easy to prepare. But if you still want to surprise your relatives or guests, then you should cook chicken legs, stuffed with mushrooms and cheese, beef, pork or offal, vegetables or minced meat.

You will have to tinker with stuffed chicken legs a little longer, but everyone will appreciate your efforts: the dish will turn out juicy, tender, fragrant, appetizing, unusually tasty and will be able to decorate any festive table. Let me share my recipes with you and tell you how I cook stuffed chicken legs.

Recipe for stuffed chicken legs in the oven with a photo

Kitchen appliances and utensils: sharp knife, bowl, blender, board, baking sheet, foil, oven.

Ingredients

Step by step cooking

1. Soak 10 grams of dry mushrooms in boiling water. From the washed and dried three legs, carefully, without damaging, remove the skin, and at the very end do not remove it from the bone, but chop off a piece of bone with the skin with a knife.
2. With each chicken leg remove the meat, separating it from the bones.
   
   
3. Grind the removed meat in a blender and transfer to a deep bowl. Peel the carrots, cut into arbitrary pieces, chop in a blender and add to the meat.
   
   
4. Peel an onion, 5 cloves of garlic, bell pepper, remove the tough leaves from the lemongrass, leaving the softer ones, and squeeze out the soaked mushrooms. Randomly cut and chop everything in a blender, then laying it out to the meat and carrots.
   
   
5. Put a tablespoon of sugar, two coffee spoons of salt, ground coriander, dried garlic, turmeric, chili flakes and black pepper to the minced meat. Add all the spices to your taste or replace with those that you like more, and mix everything well.
   
   
6. Line a baking sheet with foil. Take the previously removed skin from the leg and fill it with minced meat, trying to give the shape of a chicken leg.
   
   
7. Put all formed legs on a baking sheet and put in an oven preheated to 200 degrees for 40-50 minutes.
   
   
8. Ready-made legs can be served both hot and cold.
   
   

Recipe video

Do you think that you will have difficulty preparing this dish? Afraid you won't be able to skin the legs? Do not worry, carefully watch the video, and you will definitely succeed.

Boneless leg stuffed with mushrooms

Time for preparing: 2.5-3 hours.
Servings: 4.
Kitchen utensils and appliances: meat grinder, sharp knife, bowl, cutting board, oven, baking sheet.

Ingredients

Step by step cooking

1. Carefully remove the skin from the four washed and dried legs, chopping it off with a piece of the joint. You should get a kind of pocket made of skin with a bone on the edge. Cut all meat off the bones.
   
   
2. Soak slices of loaf (4 pcs.) in water for a couple of minutes, remove and squeeze.
   
   
3. Onion (2 pcs.) and raw mushrooms(6 large champignons) cut into small cubes and fry all together for sunflower oil 8-10 minutes.
   
   
4. Scroll chicken and loaf twice in a meat grinder. Put the fried onions and mushrooms in the minced meat and add half a bunch of finely chopped dill.
   
   
5. Season the ground beef with 1 heaping teaspoon of chicken seasoning, a little more salt (¼ to ½ teaspoon salt) and freshly ground black pepper. Mix everything well.
   
   
6. Fill the removed skin with the minced meat and wrap the skin so that the minced meat does not peek out. Lay the legs seam side down on a greased baking sheet.
   
   
7. Lubricate the surface of the legs with sour cream or mayonnaise and bake them for 15-20 minutes at 180 degrees.
   
   
8. Serve the finished legs hot or cold.
   
   

Recipe video

Watch the video and cook it appetizing dish for dinner or a festive feast.

• Anything can be additional filling products - it depends on your imagination and willingness to experiment in the kitchen. Can be added boiled eggs, dried fruits, fresh herbs. The most important thing is that all the filling ingredients are well chopped in a blender or meat grinder or very finely chopped, as large elements can break the chicken skin.
• Stuffing the skin with minced meat is also not worth it very tightly, since it can burst when baked in the oven. To prevent the stuffing from falling out, you can sew up leather pockets or chop with toothpicks, but when serving, do not forget to carefully remove the threads or toothpicks. If desired, the legs before baking can be rubbed with garlic, greased with sour cream or mayonnaise, sprinkled with grated cheese or poured with sauce.
• Of course, you will have to tinker with stuffed legs: remove the skin, cut the meat from the bones, chop the minced meat, stuff the skin again and only then bake it - it will take much more time than just cooking chicken legs in the oven.
how to cook chicken wings in a frying pan.

How to serve

Stuffed chicken legs can be served as a hot dish with any side dish. In this case, you serve the chicken leg whole. They can also be served as a snack, for this the legs are cooled, cut into wide slices and beautifully laid out on a dish.

I shared with you the recipes for making stuffed chicken legs, and you just have to try to cook them, please your relatives and friends with delicious food, but also don’t forget to share your impressions about the dish in the comments.

Most of the time I cook simple meals but it happens that it overtakes me culinary inspiration and then I pamper my family and guests with some unusual and very delicious dish. If suddenly you also have such a mood or maybe you are expecting the arrival of guests whom you want to treat with something special, then I recommend cooking boneless stuffed chicken legs- This is delicious.

Moreover, the choice of toppings for this dish is huge, which means you can please any picky eater. I like to stuff the legs with mushrooms, cheese, but most of all I like the filling of chicken, pork and oranges.

Chicken thighs stuffed with meat and oranges.

For 4 servings: 4 chicken legs, 150 grams of lean pork, 1 orange, salt, pepper, mayonnaise.

1. In order to prepare boneless stuffed chicken legs, we need to remove the skin from them with a “stocking” and chop off the bone at the bottom of the leg. Don't be intimidated, it's actually quite easy and can be done with a large knife.

How to remove the skin from a leg.

1. Separate the chicken fillet from the bone. Do it without fanaticism - the filling will be enough.
2. Finely chop the chicken fillet or grind in a blender.
3. Finely chop the pork and add to the minced chicken.
4. Season the minced meat with salt, pepper and add a little mayonnaise - literally 1 tablespoon. Mix well. Let the stuffing stand for 1 hour.
5. Peel the orange and cut into small cubes. Then add it to minced meat and mix well. Everything, the filling for the legs is ready.
6. We fill boneless chicken legs or, if you prefer, chicken “stockings” with stuffing, wrap the edges and fasten them with a toothpick.
7. Lay the stuffed chicken legs on a greased baking sheet. Lightly grease them with mayonnaise and bake in the oven for 40-50 minutes at a temperature of 200 degrees.

For the first time in my life I stuffed chicken legs. It turned out quite tasty and most importantly, as my husband said, there are no bones. If you add peeled chopped potatoes to the legs on a baking sheet, you get a full-fledged second dish with a side dish, such as. I actually did just that. Also stuffed chicken legs are a great variety.

To prepare chicken legs stuffed with mushrooms, we need:

• 8 chicken legs,
• 1 onion
• 400 grams of champignons,
• salt,
• pepper,
• seasonings to taste
• 2 cloves of garlic for the filling (optional) + 1-2 cloves of garlic for greasing the legs,
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream.

Recipe for chicken thighs stuffed with mushrooms.

In fact, we do not need all 8 legs. We only need their skin, and we will take the meat from 5-6 legs. I took meat from 6 legs, and I still have minced meat for 4 large cutlets.

So, you need to carefully remove the skin from the legs, leaving it on the lower joint. Then, with a knife, cut the tendons at the lower joint and cut the bone.

Now you need to remove the pulp from the bone. We cut the flesh along the bone with a knife, make an incision along the very bone, and then carefully separate the meat from the bone. If time is running out, well, or very lazy to separate the meat from the bones, then you can take the finished fillet.

Let's skip the chicken meat through a meat grinder, taking a grate with a large diameter or finely chop.

Peel and finely chop the onion, or pass it along with the chicken through a meat grinder.

Wash the mushrooms, shake off excess moisture and cut into small cubes.

Let's mix minced chicken, onions and mushrooms. Salt, pepper, season to taste, add garlic squeezed through a garlic press. Once again, mix everything well.

Let's stuff the chicken skin with the stuffing. Bend the free edge of the skin. It can be filled inside, fastened with a toothpick or sewn with threads (toothpicks and threads must be removed at the end of cooking).

Lay the stuffed chicken legs on a greased baking sheet, seam side down.

Mix sour cream, mayonnaise and 1-2 cloves of garlic, passed through a press. Lubricate the stuffed chicken legs with this mixture and send them to bake in the oven for 30-40 minutes at 200-220 ° C.

Legs stuffed with mushrooms can be served both hot and cold as an appetizer.

Bon appetit.