How to stuff chicken legs with mushrooms

Chicken legs stuffed with mushrooms and cheese

This festive and incredibly tasty meat dish will require some tinkering, but the result is worth the effort.
Chicken legs stuffed with champignons, cheese and fried onions immediately attract attention on the table. This is the favorite dish of all the men in our family. Prepare all ingredients. Wash the legs and dry with paper towels. Peel and wash the onions.

Cut the onion into cubes and fry in a frying pan with heated vegetable oil until golden.

Carefully transfer the fried onions into a deep bowl, leaving the oil in the pan. Cut the champignons into small cubes and fry in the same oil for about 10 minutes, until the liquid has evaporated and browned.

Using a sharp knife, carefully separate the skin from the chicken meat and pull it down, leaving some of the skin on the bottom joint. Do not damage the skin, it should remain intact.

Using a knife and a kitchen hammer, cut through the tendons and chop through the bone.

Using a sharp knife, remove the chicken from the bones. (The bones can be used to make broth.)

In a deep bowl, combine the fried onions and champignons. Grate the cheese on a fine grater and add to the mushrooms and onions.

Grind the chicken fillet using a blender or meat grinder.

Add the ground chicken and softened butter to the bowl with the mushrooms, onions and cheese. Add salt and black pepper. Stir.

Turn on the oven to preheat to 180 degrees. Stuff the prepared chicken skin lightly with the filling so that it does not burst during baking.

Secure the edges of the leather with toothpicks or a needle and thread.

Chop the garlic and add to mayonnaise. Lubricate the stuffed chicken legs well with the resulting sauce and place them in a baking dish.

Bake stuffed chicken legs with mushrooms, cheese and onions in the oven at 180 degrees for 30 minutes. The chicken will brown and become very appetizing.

Let the chicken legs stuffed with mushrooms and cheese cool slightly and transfer to a serving plate. Garnish with fresh herbs.

Stuffed chicken legs can be served either as a hot dish (with any side dish) or as a cold appetizer. Delicious either way!

I suspect that it would be useful to add some advice to this absolutely wonderful recipe: take the dietary legs from a good place, because this recipe cannot be done without skin, and the skin of large and not very farm-made legs can be very unappetizing, heavy and greasy - you can ruin this wonderful dish.

Olga, to be honest, I don’t know such a thick skin that wouldn’t bake and ruin this dish)) Another thing is that the substances in chicken bought in an untrusted place are not always safe, especially when heated. Therefore, yes, we approach the choice of meat responsibly))

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Cooking step by step:

To prepare this simple and tasty dish, we will need the following ingredients: chicken drumsticks, hard or semi-hard cheese, champignons, onions, odorless vegetable oil, paprika, fresh dill or other favorite herbs, salt and ground black pepper.

First, let's prepare the filling. To do this, wash, dry and cut fresh champignons into small pieces. Of course, you can use frozen or canned (not pickled!) mushrooms, but I won’t tell you the exact weight.

Peel a medium-sized onion and cut into small cubes.

Pour 2-3 tablespoons of refined vegetable oil (I use sunflower) into a frying pan, heat it and add mushrooms and onions. Fry over medium heat, stirring, until fully cooked.

Meanwhile, prepare the chicken legs. They need to be washed and dried. We take one chicken drumstick, carefully pull the skin off it towards the stump, place it on a cutting board and aim the knife at the narrowest part of the leg.

We chop the drumstick so as not to damage the chicken skin that remains on the stump. The second part of the workpiece is a bone with meat.

Remove the meat from the bone, removing the tendons. This is what the preparation for future stuffed legs should look like: a leather stocking with a stump, an almost clean bone (you can cook chicken broth) and a clean fillet. We cut the remaining 7 drumsticks in the same way. At first it will seem that the process is very long, but then everything will work out faster and faster. Important: You don't need all the chicken in this recipe, so use about a third and use the rest in other dishes or freeze it.

The mushrooms and onions just had time to fry - they were well browned and aromatic.

We cut any hard or semi-hard cheese into very small cubes or chop it on a coarse grater.

Finely chop the fresh herbs, and cut the chicken fillet (take only part) into small pieces.

Combine chicken fillet, fried champignons, chopped cheese, and herbs in a bowl. Salt and pepper to taste.

Stuffed chicken legs

Sometimes even the simplest foods can be prepared in such a way that they will cause genuine delight among eaters. This applies even to such a budget and affordable product as chicken legs.

Having spent very little time they can be stuffed very tasty. On average, the calorie content of drumsticks stuffed with minced chicken is 168 kcal/100 g, but may vary depending on the components used.

Cooking instructions

Like a stocking, pull the skin off the shin.

Cut off a small piece of the pit along with the skin.

Set the resulting empty underwire stockings aside.

Cut the meat off the bone and grind it.

Chop the onion and fry.

Place onion and cheese into the minced meat.

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.

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 mushrooms

To prepare 4 servings you will need:

chicken legs 4 pcs.;
champignons 200 g;
onion 100 g;
salt;
pepper and nutmeg to taste;
oil 50 ml;
greenery.

What to do:

Remove the skin from the legs, this must be done carefully so as not to tear. In the area of the shin, cut the skin from the inside.
Cut the meat from the bones.
Cut it into small cubes.
Finely chop the onion.
Wash the mushrooms, dry and finely chop.
Fry the onion in oil until soft and slightly changing color.
Add mushrooms to onions. Fry everything together until the juice from the pan has completely evaporated. Remove from heat.
Add chopped chicken to the fried mushrooms and add salt. Nutmeg and pepper are also to taste. Mix everything well.
Straighten the skin on the table. Place about 2-3 tbsp of filling in the center. spoons. Close it with overlapping edges, and pin it together with a toothpick to be secure.
Grease a baking sheet with oil. Place the stuffed legs seam side down.
Place in the oven and bake for 30-35 minutes. The temperature during baking should be + 180 degrees.

Serve the finished stuffed legs in portions, sprinkled with herbs.

Chicken legs stuffed with rice, vegetables and cheese in puff pastry

An extraordinary dish - chicken legs, stuffed, and even wrapped in puff pastry and baked in the oven, this is simply an incredibly tasty dish, and everything is prepared quite easily and simply.

To prepare stuffed chicken legs in puff pastry, you will need the following ingredients:

Chicken drumsticks – 6 – 8 pieces,
Rice (boiled) – 0.2 cups,
Carrots – 1 piece,
Onion – 1 piece,
Garlic – 2 cloves,
Cheese – 100 grams,
Lemon juice – 2 tbsp. spoons,
Soy sauce – 3 tbsp. spoons,
Mixture of Italian herbs – 1 teaspoon,
Vegetable oil – 2 tbsp. spoons,
Salt and pepper to taste,
Egg yolk – 1 piece,
Ready puff pastry – 1 package.

Cooking baked chicken legs stuffed with rice, vegetables and cheese

To begin with, we prepare the shins, but not according to the method described above, but in a slightly different way. We won’t take out the bone, we’ll just remove the skin with a stocking, separating the inner films, and put it back. This must be done so that it is convenient to place the filling between the flesh and skin of the chicken.

Place the prepared drumsticks into a deep bowl and add salt, pepper, a mixture of Italian herbs, olive oil, lemon juice, soy sauce, and garlic pressed through a garlic press. Mix everything and leave to marinate for 1 hour.

At this time you will need to prepare the filling for the legs. Peel the carrots and onions and then chop. Afterwards, fry the carrots and onions in a frying pan with vegetable oil; you can add some aromatic herbs to the frying to taste. Then mix the fried vegetables with boiled rice and grated cheese.

Then fill the marinated chicken drumsticks with the prepared minced meat and secure with skewers.

We cut the puff pastry into thin strips, which we wrap around each drumstick and place them on a greased baking sheet. Whisk the egg yolk in a small bowl and brush each drumstick with the whipped mixture.

Place the baking sheet in the oven, preheated to 180° degrees for 40-45 minutes.

Spicy cheese filling

To prepare cheese filling for 4 legs you will need:

Dutch cheese, Soviet 200 g;
cottage cheese with a fat content of 9% or more 200 g;
garlic;
ground pepper;
cilantro 2-3 sprigs.

How to cook:

Let the legs thaw well. Cut the skin on the inside of the drumstick. Cut out all the bones from the inside, leaving only part of the joint with cartilage.
Spread the meat on the skin on the table and lightly beat it.
Add salt and pepper to taste.
Grate the cheese, mash the cottage cheese with a fork. Mix both ingredients.
Squeeze a clove or two of garlic into the filling, add pepper to taste and finely chopped cilantro. If you don’t like the smell of this spicy herb, you can take a few sprigs of dill. Mix the filling well.
Place it on the prepared chicken, close the edges and pin them together with a toothpick.
Place the pieces in a mold and bake for 45-50 minutes at + 190 degrees.

Variation with bacon

For 4 servings of bacon stuffed legs, you need:

drumsticks 4 pcs.;
smoked sausage cheese 200 g;
bacon 4 slices;
salt;
greenery;
pepper and spices of your choice.

Preparation:

Using a sharp knife, make a cut along the shin, cut out the bone, leaving only the tip of the joint with cartilage.
Make several cuts down to the skin without cutting it.
Season the meat with salt and pepper.
Grate the cheese.
Place cheese in the center of each piece of chicken. Sprinkle it with spices of your choice, such as paprika.
Place bacon on top of the cheese; if the strip is long, you can fold it in half.
Close the edges of the filling, pin them together and bake in the oven for about 40 minutes. Temperature + 190 degrees.

When serving, sprinkle with herbs.

With vegetables

For the recipe with minced vegetables you need:

oil 50 ml;
sweet pepper 200 g;
onion 90 g;
carrots 90-100 g;
garlic;
tomato 150 g;
greens 30 g;
salt;
pepper, ground;
legs 4 pcs.

How to cook:

Peel the onion and cut into narrow slices.
Wash the carrots, peel them, chop them into thin slices or grate them
Remove the seeds from the pepper and cut it into strips.
Tomato - in narrow slices.
Pour oil into the frying pan. Put the onions first, after five minutes add the carrots, after another five minutes add the peppers, and then the tomatoes.
Simmer the vegetables for 7-8 minutes, add salt, pepper and squeeze a clove of garlic. Add finely chopped greens. Stir and remove from heat.
Cut the bones out of the legs, beat the meat from the inside, salt and pepper it.
Place minced vegetables in the center of each piece, cover with the edges, and pin with a toothpick.
Bake for 45 minutes in the oven turned on at + 180 degrees.

Stuffed with mushrooms

Ingredients: 10-12 medium legs, half a kilo of champignons, coarse salt, 2-3 onions, 2 large spoons of sour cream, a mixture of peppers.

The skin is removed from each leg and a miniature part of the bone with a joint is left. The meat is removed from the bones and finely chopped.
Mushrooms and onions are finely chopped, salted, peppered and fried until tender.
When the roast has cooled, it, along with the raw meat, is passed through a meat grinder. If necessary, add salt to the mixture.
Chicken skin is stuffed with filling. The resulting “legs” are laid out in the prepared form and greased with sour cream.

Stuffed chicken legs with mushrooms are baked for 40-45 minutes in a well-heated oven. Periodically they need to be lubricated with the released fat.

Features of cooking in a frying pan

The preparatory stage of cooking stuffed legs in a frying pan is no different from previous methods. Heat treatment also does not hide big secrets.

To prepare 4 servings in a frying pan you need:

drumsticks 4 pcs.;
boiled rice 100 g;
pepper;
oil 50 ml;
onion 80 g;
salt;
garlic;
pepper, ground.

Algorithm of actions:

Remove the skin from the legs using a “stocking” and cut off the bone from the articular cartilage.
Trim and finely chop the pulp.
Fry finely chopped onion in a frying pan.
Add the chopped meat and fry it, stirring, for 10 minutes.
Add boiled rice to the total mixture. Add salt, squeeze out a clove of garlic and add pepper.
Warm everything together for 1-2 minutes and remove from heat.
Let the filling cool slightly and fill the chicken skin “bags” with it. Chop off the top with a toothpick.
Heat oil in a frying pan.
Fry the legs until golden brown on all sides.

If you use ready-made filling, then cooking will take no more than a quarter of an hour.

Tips and tricks for cutting legs for stuffing

Many housewives refuse recipes for stuffed legs, considering the cutting process labor-intensive. The following tips will help simplify the process:

It is easier to remove the skin from large or medium-sized shins with stockings.
How to do it? From the top side, cut the skin in a circle, separating it from the meat. When the skin is freed by about 1 cm, you can bend it down, hook the edge, for example, with pliers, and carefully pull it with a “stocking” to the joint. All that remains is to cut the bone with a sharp knife so that only the edge of the joint remains.
To remove the skin with a flap, you need to make a cut on the drumstick or on the leg in the area of the drumstick on the inside, and then pull off the skin.
You can prepare the legs even faster if you reduce the cutting process to cutting out the bones without removing the skin.

Stuffed chicken legs - 4 step-by-step recipes

Many people love chicken legs cooked in the oven. It would seem that it couldn’t be made any more delicious. However, you can improve this dish by filling the drumstick with various fillings.

Below are 4 simple but delicious recipes and options for stuffing chicken legs. The selected ingredients are easy to find in any supermarket, for example: mushrooms, prunes or walnuts. The main thing to pay attention to is to buy a chilled drumstick, leg or thigh. It is important that the skin is intact

It will take no more than an hour to prepare any dish. The only hassle here is to carefully remove the skin. The rest of the recipe is simple. We prepared the filling, stuffed it and baked it.

Stuffed chicken legs in the oven

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.

Advice! Place the remaining pieces of meat in the refrigerator, and then use them for their intended purpose.

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.

Video recipe for stuffed chicken drumsticks:

How to cook chicken legs with mushrooms in the oven

Wash the chicken drumsticks and dry them with a paper towel. Heat the butter in a frying pan and add olive oil. Fry chicken drumsticks in hot oil on both sides until beautifully golden brown. Remove the meat from the pan and set it aside for now.

Fry them in the same pan where the drumsticks were. Add chopped garlic cloves to the mushrooms. Fry everything briefly, stirring constantly.

Add mustard, chicken broth and cream to the mushrooms. Salt, pepper, add a few sprigs of thyme. Bring the sauce to a boil, reduce the heat and let the moisture evaporate a little. This will take about 3-5 minutes. As soon as the sauce begins to thicken, remove it from the heat.

Pour the finished sauce into a heat-resistant form or baking sheet.

Place the fried chicken drumsticks in mustard-cream sauce and place in the oven for 20-25 minutes at 180 C.

It is very simple to check the readiness of meat: just pierce it deeply with a knife or fork. If you see that the juice flowing out is clear, the dish is ready.

Chicken meat is very versatile, it can be prepared in hundreds of ways and everyone will be different. This is what I really like about chicken, and also because it allows me to experiment a little with flavors. This recipe is one way to prepare chicken legs, we will make chicken legs with mushrooms in a creamy sauce

. The dish boasts an original taste and breathtaking aroma. When you are very hungry, it is better not to start cooking; you can go crazy from the smell and appetizing appearance of the dish. Chicken legs with mushrooms in creamy sauce are great for a lunch or dinner party when it is important to serve something special to your dear guests.

Ingredients

chicken drumsticks 7 pcs.
champignon mushrooms 250 g
chicken broth 250 ml
dry white wine 100 ml
cream 20% 100 ml
curry 1/3 teaspoon
garlic 5-7 cloves
thyme 10 g
butter 20-25 g
vegetable oil for frying
salt to taste
black pepper to taste

According to this recipe, you can cook not only chicken drumsticks, but also other parts of the chicken: breasts, thighs, wings.

Chicken broth can be replaced with water. The taste of the sauce will weaken somewhat, but it's still better than nothing. Broth is not always available in the refrigerator.

Thyme can be used dry, then we will need about 1/2 teaspoon.

The form in which the dish is prepared has a size of 20x20 cm. 7-8 chicken legs fit into this one.

How to stuff legs with mushrooms and cheese

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.

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.

Note! You need 6 shanks for stuffing, so the remaining two can be set aside for next time or used in other recipes.

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.

Important! Stuff not very tightly. As a result, there should be an edge of skin that hangs down. Tuck it inside, as in the photo below.

Drumstick stuffed with mushrooms, onions and carrots

A wonderful dish with a side dish. Chicken drumstick stuffed with mushrooms, baked with onions, carrots and potatoes in the sleeve. Juicy, tasty, satisfying and fast.

You can add any other vegetables to the recipe at your discretion. The sleeve and oven will free up excess time for you to cook and wash the pan later. To ensure that the drumstick comes out with a fragrant, crispy crust, 5 minutes before the end of cooking, remove the baking sheet from the oven and cut the sleeve.

Compound:

chicken legs – 600 g;
one carrot;
5 potatoes;
bulb onions;
vegetable oil;
spices.

It’s completely easy to prepare and doesn’t take long, step by step description in the video recipe:

Recipe for boneless legs

Let's make another filling option by adding a little rice and carrots. I’ll also show you how to prepare an interesting sauce for a dish, the recipe of which can be added to the list of sauces for beef.

But first prepare the products:

chicken thighs – 4 pcs.;
boiled rice – 4 tbsp. l.;
carrots and onions - 1 pc.

soy sauce – 1 tbsp. l.;
mustard – 1 tsp;
honey – 0.5 tsp.

Cooking time – 1 hour 10 minutes.

1. Boil rice. The ratio of cereal to water should be 1:2.5. Cook until done.

2. Prepare the vegetables. Wash and peel the carrots. Grate on a coarse grater. Remove the skin from the onion and cut into cubes.

3. Place the pan on the stove. Pour in oil. Add vegetables and sauté until done.

4. Meanwhile, rinse and dry the chicken. Remove the bone. To do this, you need to make several cuts near it. After taking it out, make small cuts in a circle.

5. Make 2 small cuts lengthwise into the meat. Afterwards you need to beat it off with small cloves.

6. When the vegetables are ready and the rice is cooked, you need to mix these ingredients.

Reference! Any filling can be used. Don't be afraid to experiment. You can add fried mushrooms and onions or anything else.

7. Salt and pepper the mixture to taste. You can also add your favorite spices.

8. Also salt and pepper the bird's thighs. Place the filling in the middle of the meat. Wrap to form a ball. Turn it over.

9. Next, place the workpiece on foil. You need to wrap it so that the sides are covered in foil, and the top, where the skin is, is open. It should look like the photo below. Then place the pieces in a baking tray. Place in an oven preheated to 180°C for 15 minutes.

10. While the chicken is simmering, make the sauce. In a bowl, combine soy sauce, mustard and honey. Stir until smooth.

Reference! It is better to use regular hot mustard. Here I used it in beans because there was no other one. The dish did not suffer from this.

11. After 15 minutes, remove the baking sheet and brush the thighs with sauce. Then place in the oven for another 15 minutes.

When ready, remove the chicken from the oven. Let cool for a couple of minutes. Then remove the foil. Place on a plate. You can decorate with greenery.

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.

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 any further - otherwise it will break.
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 parts. 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.

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.

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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.

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).

Compound:

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.