Stuffed chicken legs: recipe with photos step by step. How to cook stuffed boneless chicken legs?

Legs in our country are considered a popular product. Dishes made from them always turn out appetizing and satisfying. They are prepared quickly and easily. Therefore, with this product, even if you have little time, you can easily feed the whole family for lunch or dinner. In addition, chicken legs are healthier than chicken breast. It contains much more iron and calcium. In addition to all this, this meat contains vitamins, protein and phosphorus.

Often the legs are cooked with pickled or fresh mushrooms. They complement this product well and make the dish more nutritious. Any mushrooms are suitable for cooking with chicken meat, but most often housewives use honey mushrooms or champignons.

Legs with mushrooms - general cooking principles

• Thaw the legs in cold water.

• Be sure to wash and dry chicken before cooking.

• If you marinate the meat beforehand, it will be much juicier.

• Legs with mushrooms can be fried, steamed and baked.

• Check if the legs are ready using a fork or knife.

• To make the dish less fatty, remove the skin from the meat.

• Wash fresh mushrooms before cooking and dry them, removing any dark spots.

• If the mushrooms are pickled, then it is better to transfer them to a colander and lightly rinse them.

Chicken legs with mushrooms and cheese

Ingredients:

• 80 g hard cheese;

• 190 ml cream 35%;

• a couple of cloves of garlic;

• spoon of fresh thyme.

Cooking method:

1. Remove the skins from the garlic cloves, place them on a board and finely chop them.

2. Also remove the peel from the onion and cut it either into cubes or thin half rings.

3. Sort the mushrooms and remove any dark spots. If these are wild mushrooms, then boil them for 40 minutes before frying.

4. Chop any prepared mushrooms.

5. Using a fine-hole grater, grate the cheese.

6. Rinse the legs under running water and coat with pepper and salt.

7. Turn the stove on to medium heat and place a frying pan with oil to heat up. Place the garlic in the pan, fry until golden brown and once it has infused the oil with its flavor, remove it.

8. Then put the legs in the frying pan and fry them on both sides until golden brown. Then close the lid and keep the meat on the fire for another 10 minutes, then remove it.

9. Instead of chicken, put onion in the pan, fry it for three minutes and add mushrooms. Mix everything and fry for 5 minutes.

10. Sprinkle the dish with thyme and add the garlic back.

11. Fry the mixture for 4 minutes and pour in cream.

12. Once everything in the pan is boiling, add the chicken. Keep the dish covered for 3 minutes, then sprinkle with cheese and cook for another 5 minutes.

13. Serve the dish hot along with greens.

14. Any pasta or boiled potatoes are suitable as a side dish.

Chicken legs stuffed with boneless mushrooms - step-by-step recipe in the oven

Step 3. For the filling we will need:

Mushrooms (today I have champignons) - 100 grams
Cheese - 100 grams
Onion - 1 pc.
Garlic - 3 cloves
Egg - 1 pc.
Salt and pepper - to taste
Sugar - 1 pinch
Adjika - 0.5 tsp.

The mushrooms are store-bought and it is enough to clean them by removing a millimeter layer of skin from the cap.

If you cook from wild mushrooms, for example porcini mushrooms, then you need to rinse them well, or better yet, soak them, so all the sand will settle to the bottom.

Then cut them into small slices. I like it when the mushrooms are slightly noticeable in the minced meat, but if you chop them, they will fry during the process and will not be visible.

But you don’t need to notice the onions and garlic at all, so we’ll chop them as finely as possible. There is some cheese left, grate it on a coarse grater.

Step 4. Now you need to fry all the prepared filling ingredients in a frying pan with butter. This will reduce the cooking time in the oven. But we will fry everything except meat and cheese, and we will fry the mushrooms first.

First they must evaporate all the liquid, and then we send the onions to them. Now you definitely need to add salt and pepper to taste.

When the onion browns and turns golden, it’s time to add the garlic to the pan.

Warm it up for a couple of minutes and remove from heat.

Step 5. Now if we add cheese it will melt, so let the mushrooms cool and at the same time rest.

When the filling has cooled, add the meat from the legs and cheese, and so that all the products combine well with each other, add one yolk. Everything is good, but something is still missing. And you know what? Pinches of sugar and a spicy kick that we get thanks to adjika. If yours is vigorous like mine, then literally half a teaspoon will be enough.

Mix well and the filling for the legs is ready. The next step is to stuff the legs.

Step 6. The main rule when stuffing is not to overdo it. There is a lot of filling and it seems that all of it needs to be compacted into the leg, but during baking it will increase and tear the walls and this is the main mistake that is made. It’s better to leave the minced meat, but the legs will turn out beautiful and even.

We stuff it loosely and fold the edges as in my photo...

If necessary, you can use toothpicks to secure it so that the edges do not open up. But as a rule, if you put it on the seam, it will bake and not go anywhere. Additionally, you can fry the legs in a frying pan on both sides, then it will acquire a crust and will definitely not open up.

All that remains is to bake in the oven at 180 degrees for 40 minutes, but wait...

...I want to prepare a side dish for these chicken legs, and I also don’t want to lose the juice that the legs will give during baking. And in this case there is a way out, but this is the next step.

Step 7. What product can better absorb aromas and juices than rice? Let's prepare it for a side dish. The side dish is voluntary and you can prepare your own version or simply serve the meat with vegetables. If you still decide to use my recipe, then boil the rice in advance.

Stuffed chicken legs with mushrooms

Ingredients:

• 230 g of pickled mushrooms;

• four green onions;

Cooking method:

1. Wash the chicken legs and dry. Carefully remove the skin and separate the meat from the bones.

2. Pass the chicken meat through a meat grinder.

3. Pour milk over the loaf and soak for 6 minutes.

4. Wash the pickled mushrooms, dry and finely chop.

5. Wash the carrots, peel them and cut into small strips.

6. Place carrots and mushrooms in a heated frying pan with oil. Fry the ingredients for 8 minutes.

7. In a bowl, beat the eggs and add fried carrots with mushrooms, chopped meat, pepper, finely chopped green onions, squeezed loaf and salt. Mix everything well.

8. Take the skin of the leg and, slowly, stuff the minced meat into it. If the skin is torn in some places, then sew this place with thread. It is also better to sew up the edges of the chicken.

10. Let the finished dish cool and remove the threads.

11. Slice the stuffed legs and serve along with the vegetable salad.

Stuffed chicken legs (legs) - Vietnamese cuisine: video

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.

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 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 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.

In this recipe, the filling will consist of bell peppers, onions and poultry. There is no difficulty in preparation. The main thing is to carefully prepare the leather bags.

This dish will perfectly complement the list of recipes for the New Year.

But first, the necessary ingredients:

chicken legs – 7 pcs.;
bell pepper – 1 pc.;
onions – 2 pcs.;
sunflower oil – 6 tbsp. l.;
butter – 40 g;
mayonnaise – 7 tsp;
salt, pepper - optional.

Cooking time – 50-60 minutes.

Place the ingredients in front of you for ease of preparation. Then start creating.

1. Rinse and dry the legs. Carefully remove the skin to the joint, slightly cutting the membrane. Then cut the shin at the joint.

2. Cut the meat from four legs and pass through a meat grinder. Salt and pepper to taste.

3. Peel one onion and cut it randomly. Then grind it in a meat grinder. Place in minced meat and stir.

4. Place the frying pan on the fire. Pour in a couple of tablespoons of vegetable oil and 40 g of butter.

5. While the oil is heating, chop the onion. Place in a frying pan to brown.

6. At this time, cut the pepper into strips. Then add to the onion and simmer for 2 minutes.

7. Add the prepared vegetables to the minced chicken. Mix thoroughly.

8. Now you need to fill the prepared bags. Place them on your hand like in the photo below and add the filling. Fill the bags tightly, but make sure that there is enough equally for servings.

9. Tuck the long edge of the skin inside to cover the filling. If this is not done, then during the baking process the deliciousness will spread across the baking sheet.

10. Grease a baking sheet with vegetable oil. Lay out the workpiece. Salt, pepper, grease with mayonnaise.

11. Place in an oven preheated to 180°C for 30 minutes.

Take it out when ready. Let it rest for a couple of minutes, then transfer to a plate and serve, garnished with herbs.

Another delicious way to prepare a stuffed dish involves using mushrooms and cheese. The dish turns out satisfying and very tasty. You can prepare it for a man on February 23rd along with these recipes.

Start cooking by preparing the ingredients:

chicken drumsticks – 8 pcs.;
onion – 1 pc.;
fresh champignons – 200 g;
hard cheese – 100 g;
garlic – 2 cloves;
dill - a bunch;
mayonnaise, seasonings, salt and pepper - optional.

Cooking time – 1 hour 20 minutes.

Have all the ingredients ready in front of you to make the cooking steps easier. Then follow the described plan.

1. Place the frying pan on fire. Add vegetable oil.

2. Peel and chop the onion. Place in a frying pan and sauté until lightly golden brown.

3. Finely chop the champignons. Add to the fried onions. Simmer the food until the mushrooms are browned.

Prepare the chicken legs.

We invite you to familiarize yourself with the most expensive truffle mushroom in the world

4. Rinse under cold running water. Dry with a paper towel.

5. Carefully remove the skin to the joint. Try not to damage the integrity.

6. Cut through the bone before reaching the joint. Chop where you finished trimming the legs.

7. Set the resulting leather bags aside. Now you need to finely chop the shank meat.

8. The mushrooms and onions in the frying pan are already ready, so you should transfer them to a bowl. Put the poultry meat there too.

9. Peel the garlic cloves. Grate on a fine grater and add to the bowl.

10. Pass the cheese through a coarse grater. Also add to the rest of the ingredients. Don't forget to salt, pepper, add your favorite spices and finely chopped herbs. Mix thoroughly.

11. Fill the prepared leather bags with the filling.

12. It remains to place the workpiece, seam side down, on a baking sheet greased with vegetable oil. Top the chicken with salt, pepper and mayonnaise to taste.

13. Place in a preheated room at 180°C for half an hour.

Once cooked, remove to a platter and serve with any side dish.

Prunes and walnuts go well with chicken. Therefore, why not make a filling from these ingredients and stuff the legs with them. It will turn out interesting, beautiful and very tasty.

Prepare the following ingredients:

drumstick or ham – 2 pcs.;
prunes/dried apricots – 60 g;
walnut – 30 g;
mayonnaise – 1 tbsp. l.;
salt, pepper, spices - optional.

Cooking time: 50 minutes.

Shall we get started?

1. Remove the skin up to the shin joint, pulling it to the side and making small cuts on the film. The peel is easy to remove, the main thing is not to damage it.

2. Then separate the meat from the bone. You can cut along the bone, and then, just like separating the skin, I make small cuts. As a result, you will be left with a bone and skin. It is necessary to cut along the joint so as not to damage the skin.

3. Cut the chicken meat as desired. Transfer to a bowl.

4. Cut dried apricots or prunes into small cubes. Add to meat.

5. Walnuts should also be cut so that they can be felt in the dish. Then transfer it to the rest of the products in a bowl. Don't forget to salt, pepper and add your favorite spices. Stir.

6. Stuff the leather bags with the resulting filling. Then fold the long end of the skin inward to cover the contents.

7. Transfer the pieces to a greased baking sheet. If desired, you can add salt again, add spices and grease with mayonnaise.

8. Add a little water to the pan to prevent it from burning. Place in the oven for 45 minutes and cook at 180°C.

When ready, take it out. Let stand for a couple of minutes. Then serve with your favorite sauce.

As you can see, removing the skin from a chicken leg is quite easy if you know where to trim correctly. In addition, in each baking method the chicken turns out juicy and flavorful. This is due to the fact that instead of the usual breast, which is always dry, we use thigh or drumstick meat. These parts are the juiciest in poultry.

It is not necessary to prepare a side dish for stuffed legs, especially if you bake it with rice or mushrooms. One such delicacy is a complete dish that combines both meat and vegetables or cereals.

Usually they bake chicken for the New Year. However, you won’t surprise anyone with simple poultry drumsticks, but if you make an interesting filling, you can pleasantly surprise your guests.

Try, experiment and cook with Simply SMAK.

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.

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.
Fry the mushrooms until golden brown.
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!

We invite you to familiarize yourself with Edible puffer mushroom - All about the garden

Roast with mushrooms and ham

Ingredients:

• three chicken legs;

• one red onion;

• 290 g of fresh champignons;

Cooking method:

1. Divide each piece of chicken into drumstick and thigh. Remove excess skin. Rinse the meat and dry it.

2. Rub all the spices into each chicken piece.

3. Cut off the roots and dark areas of the champignons. Rinse them and cut them into large cubes.

4. Remove the peel from the onion, cut off the root and top. Cut the red onion into rings.

5. Heat the oil in a frying pan, place the chicken legs coated with spices in it and fry them until half cooked and golden brown.

6. Remove the legs and add the onion into the same pan and fry for another 5 minutes.

7. Add mushroom pieces to the red onion. Fry for three minutes.

8. Turn on the oven to 175 degrees. Place the mushrooms and onions from the frying pan along with the oil onto a baking sheet. Place chicken legs and rosemary sprigs there.

9. Place everything in the oven for 45 minutes.

10. Boiled rice goes well with this dish as a side dish. Before serving, garnish the chicken legs with ketchup.

Chicken legs in kefir with mushrooms

Ingredients:

• spices for chicken;

• a mixture of ground peppers.

Cooking method:

1. Rinse the poultry meat and trim off excess fat.

2. Take a bowl and place the legs separated into thighs and drumsticks.

3. Sprinkle them with salt, garlic, pepper and seasonings.

4. Stir everything with your hands while rubbing the spices into the meat.

5. Pour kefir over the chicken and stir. Cover the bowl with a lid and place everything in the refrigerator for two hours. During this time, the chicken will marinate and after cooking it will turn out very juicy.

6. After the time has passed, remove the chicken from the refrigerator and keep it at room temperature for a couple of minutes.

7. Preheat the oven to 180 degrees.

8. Place the chicken pieces on a baking sheet and pour the kefir marinade over them. Place the pan in the oven for one hour.

9. The chicken will be covered with a beautiful golden brown crust.

10. Serve chicken with cheese sauce and a side dish of boiled vegetables.

11. To decorate, place hand-torn lettuce leaves next to the meat.

Stuffed chicken legs in the oven: recipes with photos for every taste

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.

Chicken legs stuffed with mushrooms in the oven

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.
Fry the mushrooms until golden brown.
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.

Chicken legs stuffed with pork

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.

Chicken legs with mushrooms - tricks and useful tips

• To make the chicken leg even tastier, make cuts on it and insert garlic cloves cut in half into them.

• Cream goes well with chicken and mushrooms; they can be added to a dish after diluting with flour.

• Add dry white wine to the sauce prepared for the dish; it will add sophistication to the dish and make it easier to separate the chicken from the baking sheet or frying pan.

• Add any herbs and spices to the dish.

• For spiciness, add hot red pepper to the dish.

• It is better to use olive oil to cook the chicken legs.

• Instead of cream for making sauces, you can use sour cream.

In the oven, chicken legs with mushrooms and cheese

We wash the legs and dry the surface with paper towels. We don’t skimp on towels: the drier the legs, the better they fry. Cut into drumsticks and thighs.

Place a thick-bottomed frying pan with oil on the highest heat. After 4-5 minutes, when the oil is hot, lay out the pieces and fry both sides until bright crusts, for a total of 5-6 minutes. Transfer to a bowl for stewing.

Reduce the heat slightly, add coarsely chopped champignons into the pan and, stirring, fry for 3-4 minutes. Add to chicken pieces.

After boiling, turn the heat to low and simmer and simmer the chicken under the lid for 40 minutes. Serve with any side dish of your choice.

How to cook chicken with mushrooms and cheese:

1. Rinse the legs, dry, rub with salt and pepper, roll in flour and fry in butter until golden brown, place on a baking sheet.

2. Chop the onion into strips, chop the garlic finely, fry in the oil left over from frying the chicken until golden brown. Add mushrooms cut into slices, salt and pepper to taste, fry for another 3-5 minutes.

3. Place vegetables and mushrooms on the legs, pour over mayonnaise, sprinkle with grated cheese and bake in an oven heated to 200°C until golden brown.

Recipe for Chicken Legs Stuffed with Mushrooms:

Take the chicken legs and carefully remove the skin. Separate the meat from the bones, cut into cubes

And mix with raw egg.

Fry finely chopped onions and champignons in butter.

Prepare the minced meat by mixing mushrooms with onions, meat and grated cheese.

Stuff the skin with the resulting minced meat, then secure the edges with a wooden toothpick

Mix mayonnaise with finely chopped garlic, coat the chicken legs with it and place on a baking sheet. Bake in the oven at 250 degrees for 30 minutes. Bon appetit.

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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 products for filling can be very different. It depends on your imagination. Add cheese, eggs, dried fruits, vegetables, and herbs. Thanks to the variety of fillings, the dish is universal. The ingredients are usually ground through a meat grinder or finely chopped. Large pieces can tear the skin, so the ingredients for the filling are chopped finely.

Depending on the recipe, the filling products are mixed with sour cream, mayonnaise or other sauce, or left alone. The products are salted, seasoned with spices and the legs are stuffed. The resulting products are stuffed into the skin, but not too tightly, because... It may burst during cooking. Secure the leather with toothpicks or sew with thread. Carefully remove these devices after cooking. Season the top of the ham with salt and pepper. If desired, grate with garlic, brush with mayonnaise or sour cream, pour in sauce or sprinkle with cheese shavings. The legs are usually baked for no longer than an hour at 180 degrees. They are served whole with a side dish or as slices, cooled and cut into slices.

Stuffed boneless chicken legs. Very simple. Recipe with photo.

Author's recipe.
My friends, today I want to present to your attention an amazing recipe - “Boneless Stuffed Chicken Legs”.

Whether you have to tinker or not depends on your skills. But believe me, even the most skilled housewife will not have any difficulty removing the skin from a chicken leg and stuffing it with filling. Moreover, we will make the filling without any special frills, just finely chop the necessary ingredients, mix and that’s it.

Well, now to the point!

I cannot give exact proportions, what and how much you need to take in this recipe. The fact is that all chicken legs are different, there are more, there are less. We will focus on taste.

So, first of all, take 6 chicken legs. When you make a purchase, pay attention to the fact that it is best to take a medium-sized leg.

We also need salt, ground black pepper and a jar of canned champignons. Canned mushrooms can be replaced with fresh or frozen ones. But in this case, fresh mushrooms will have to be washed well and cut into slices; Frozen - defrost and squeeze out excess liquid. And also an onion the size of a very large chicken egg.

Wash the chicken legs under running cold water and carefully remove the skin with a stocking. Honestly, the skin comes off very easily, you just need to be a little careful and not tear it. But even if this happens and a small hole is formed, then it’s okay, you can stuff such a stocking with stuffing.

We will remove the skin up to the joint, then carefully, with a sharp knife, cut off the bone, as in the picture.

Let's turn the stocking inside out, that's it, it's ready to be filled with minced meat. If you wish, you can put the prepared stockings in a bowl, add a little mayonnaise to them, mix and set aside, let them marinate while we prepare the filling.

Now let's prepare the filling for stuffed boneless chicken legs.

We will cut the meat from the bones, do not try to cut it off completely, we don’t need that much meat. Just cut off the soft parts. The bones can be frozen and later cooked into a wonderful chicken broth.

Cut the cut meat into small pieces, add to it a finely chopped onion (the size of a very large chicken egg) and a jar of canned champignons (chopped). Now add salt and pepper (to taste) and mix well. The filling is ready.

By the way, I have a wonderful thing that can chop both mushrooms and onions into the pieces I need. Here she is, in the photo below.

For example, I use this gadget to chop onions into tiny pieces in a matter of seconds. Thanks to him, I completely forgot about the tedious grater. In general, with such a wonderful thing you can chop almost all vegetables and fruits, it greatly simplifies the cooking process and greatly reduces time, at least it only took me 15 minutes to prepare a whole bowl of okroshka, although the eggs and potatoes were already peeled and peeled .

You will say: “Yes, it’s a good thing, but too expensive!” I hasten to please you, you can buy it for only 190 rubles here. Follow the link and make sure that I am not deceiving you. And yes, I should note the fact that this is not a Chinese counterfeit, but a real product from a TV store.

Well, now let’s get to the most interesting moment - fill each stocking with stuffing. We fill it tightly, try not to leave any empty spaces, but you shouldn’t overdo it either - you can tear the skin quite easily.

We wrap the stuffed stocking as in the picture and place it seam side down on the sheet. We do this with all our legs. And note, we don’t need toothpicks and we won’t sew up the skin with threads because we don’t need it, the finished legs will keep their shape perfectly without all these tedious things.

If it so happens that there is more filling than necessary, do not despair. You can use the leftover filling to make stuffed pancakes. In the simplest version, fry the remaining filling (if there is a lot of it) in a frying pan until the meat is cooked and serve with fried potatoes or mashed potatoes.

Place the sheet with stuffed boneless chicken legs in an oven heated to 200 degrees and bake until golden brown (approximately 25-35 minutes). Honestly, I never timed it, the fact is that fried skin is always a signal of readiness.

Stuffed boneless chicken legs can be served either hot or as a cold appetizer.

Try to cook it - it’s really not difficult at all, but surprisingly tasty!

How to prepare chicken legs for stuffing?

Rinse the legs, remove the veins and fat. Do this carefully so as not to tear the skin. Using a stocking, remove the skin, slowly pulling, turning and detaching it in the opposite direction. When removing 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 chop the bone, leaving some of the skin on the lower joint. Do this carefully so as not to damage the skin. Separate the meat from the bone and discard it. The meat is most often used for filling in the future. Chop it or twist it and combine it with other products.

Stuffed boneless chicken legs: a simple recipe

Calorie content per 100 g - 151 kcal.
Number of 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 tbsp.
Garlic - 1 clove

Stuffed chicken legs stuffed with minced meat and walnuts

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.

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.

We invite you to familiarize yourself with Edible mushrooms with photos and descriptions

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.

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.

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.

Shall we get started?

Stuffed chicken legs with mushrooms and prunes: recipe in the oven

Stuffed chicken legs baked in the oven can be prepared for a family dinner or lunch, or for a holiday 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 sprigs
Sour cream - 2 tbsp.
Prunes – 150 g
Salt - 1 tsp. or to taste
Ground black pepper - a pinch

Step-by-step preparation of stuffed chicken legs with mushrooms and prunes:

Recipe for stuffed chicken legs

To prepare a stuffed ham, wash it, remove all excess and carefully, without tears, remove the skin. The meat is separated from the bone, finely chopped or ground in a blender and then used in the filling along with mayonnaise or sour cream. The resulting mass is filled with the previously removed skin and secured with toothpicks. Then the hams are salted, coated with mayonnaise or soy sauce, marinade and baked. The skin is stuffed not only with meat or vegetables (tomatoes, carrots), but also with other products, for example, oranges, mushrooms (oyster mushrooms, champignons).

Chicken legs stuffed with mushrooms and cheese

Time: 90 min.
Number of servings: 4 persons.
Calorie content of the dish: 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 available and relatively inexpensive, except for hard cheese, but you will need a little of it - only 50 g. For mushrooms, choose champignons. Wash the chicken first and dry it well.

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.

Separate the skin from the chicken flesh with a knife, carefully remove it with a stocking, leaving some on the lower joint. After this, cut the tendons and chop the bone.
Squeeze the garlic into a bowl, add a little salt, pepper, and mayonnaise. Mix everything thoroughly.
Rub the skin inside and out with the mixture and set aside.
For the filling, wash, dry and cut the champignons into small cubes. Grate the cheese, peel and finely chop the onion.
Heat vegetable oil and butter in a frying pan, add chopped onion, add a little pepper and salt. Fry the onion until soft, then remove it with a slotted spoon so that the oil remains in the pan.
Place the mushrooms in it, lightly salt them and fry for 6-8 minutes, turning the heat to medium. Stir occasionally.
Separate the chicken meat from the bones, make minced meat from them by passing them through a meat grinder or using a blender. Then remove the minced meat into a bowl and add 50 g of butter there, mix them.
Add fried onions, mushrooms, cheese and salt and ground pepper to the same container. Mix the whole mixture and stuff it loosely into the chicken skin.
Tuck the free edge in or secure with a toothpick. Grease the product with salted sour cream or mayonnaise and place in a baking dish.
Place in the oven. Bake at 180 degrees for half an hour.

In the oven

Time: 90 min.
Number of servings: 6 persons.
Calorie content of the dish: 182 kcal/100 g.
Purpose: lunch, afternoon snack, dinner.
Kitchen: author's.
Difficulty: medium.

A universal option for preparing this dish is stuffed chicken legs in the oven. As a result, the products turn out tasty and very juicy. You can even serve them on a holiday table. Add some side dish to the ham so there is enough food for everyone. The longest stage is the preparatory stage, so separate the skin from the meat in advance without damaging it.

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.

Place the skins in a cool place for a while or put them in the refrigerator overnight, after covering them with cling film.
To prepare minced meat, grind chicken meat along with peeled onions and squeezed loaf. Salt the mixture and add your favorite seasonings.
Stuff each shell with the resulting minced meat, but not too tightly, otherwise they will burst during baking. In order not to fix it with a toothpick, skewer or thread, it is better to put less minced meat on a spoon. Fold the longer edge inside the “stocking” or fold it down on the baking sheet.
Cover a baking sheet with foil and pour a little vegetable oil on it. Place the resulting semi-finished products on it, seam side down.
Lubricate the workpieces with salted sour cream or mayonnaise. Place in the oven, preheated to 180-190 degrees, for about half an hour (until blush appears). After piercing the skin, make sure the juice is clear.
If you want, 10 minutes before it is ready, sprinkle the dish with grated cheese.

Stuffed chicken legs with mushrooms, olives and cheese: recipe in a frying pan

Delicious chicken legs stuffed with mushrooms, olives and cheese will take a little longer than previous recipes. However, the result will delight everyone who tastes 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