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Stuffed chicken drumstick recipes in the oven. Stuffed chicken drumsticks in the oven

Stuffed chicken legs are not only a tasty and satisfying dish, but also very impressive. It will be a worthy decoration for a rich holiday table and will pleasantly amaze all guests. You can choose a variety of fillings for such a treat.

Ingredients: 30 g of boiled carrots and fresh bell pepper, 40 g of green beans and fresh green peas, 2 large chicken legs, salt, fresh garlic, sweet paprika.

1. The skin of the legs is removed very carefully so as not to damage it. To do this, you need to move your fingers between the skin and the meat, moving from top to bottom.
2. As a result, only a miniature bone should remain at the bottom, on which the skin will be attached. The rest of the bone is discarded. All meat is first cut off from it.
3. Vegetables and chicken are finely chopped, salted, and sprinkled with seasonings. Crushed garlic is added to them. The egg is beaten.
4. The skin is stuffed with prepared minced meat and vegetables. Its edges are securely secured with toothpicks.

Stuffed chicken legs in the oven are cooked on a baking sheet under foil for about half an hour at low temperature.

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.

1. 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.
2. Mushrooms and onions are finely chopped, salted, peppered and fried until tender.
3. When the roast has cooled, it, along with the raw meat, is passed through a meat grinder. If necessary, add salt to the mixture.
4. 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.

Stuffed chicken drumsticks with rice

Ingredients: 4 chicken legs, a spoonful of sweet mustard, 1/3 cup of raw rice, 80-90 g of cheese, an onion, 2 large spoons of mayonnaise, fine salt.

1. The skin is removed from the legs along with the outermost part of the joint. The remaining meat is finely chopped.
2. Rice is cooked for no longer than 8-9 minutes in salted water.
3. Chicken pieces are fried in hot fat with small onion cubes. Next, they are mixed with rice, grated cheese and salted to taste.
4. The skin is stuffed with the resulting filling and sewn up in the open part.
5. The blanks are laid out in an oiled, open, heat-resistant container and greased with mayonnaise mixed with mustard.

The treat is baked for 25-30 minutes in a well-heated oven.

Appetizing dish with bacon

Ingredients: 220 g of raw smoked bacon, 6 large chicken legs, 130 g of raw smoked cheese, 2 large spoons of chopped walnuts, 2-3 garlic cloves, a spoonful of sour cream and mayonnaise, salt.

How to cook stuffed chicken legs with bacon, we will consider in detail below.

1. The skin is removed from the legs. The meat is finely chopped, combined with chopped nuts and crushed garlic.
2. Mayonnaise, grated cheese, sour cream and salt are sent to the same mass.
3. The filling is placed in leather “bags”. The edges are secured with toothpicks or any other convenient method.
4. Thin slices of bacon are wrapped around the preparations.

At 200-210 degrees, the treat is baked in the oven for a little less than an hour.

Stuffed with cheese and eggs

Ingredients: 6 legs, a little mustard, an onion, a large spoon of full-fat sour cream, a pinch of turmeric, salt, 3 large eggs, fresh garlic to taste, 70 g of semi-hard cheese.

1. The skin is removed from the legs using a “stocking” and left on the lower joint.
2. The poultry flesh is finely chopped, combined with grated cheese and small cubes of a pre-boiled pair of eggs.
3. Mustard and crushed garlic are also added to taste. The mass is salted and sprinkled with turmeric. The remaining raw egg is driven into the filling and grated onion is added.
4. Chicken skin is stuffed with the filling. Its edges are fixed with toothpicks. The blanks are greased with sour cream.

The dish is baked on a baking sheet lined with foil until browned.

With minced bananas and garlic

Ingredients: 4 chicken drumsticks, 2 bananas, salt, a pinch of chili powder, 3-4 garlic cloves, a little lemon juice.

1. Mash the bananas with a fork and sprinkle with lemon juice.
2. You need to add salt and crushed garlic to them. You can also use any aromatic herbs and chili powder.
3. The skin is removed from the legs. The cut meat is finely chopped and combined with the banana mass.
4. Chicken skin is stuffed with filling.
5. First, the preparations are fried in a frying pan until golden brown, and then the chicken legs stuffed with fruit are baked for another 10-12 minutes in a well-heated oven.

With apples and prunes

Ingredients: 5 legs, 130 g chicken fillet, 70 g cheese, 5-6 pcs. pitted prunes, sweet and sour apple, salt, aromatic herbs.

1. The skin is carefully removed from the legs. The cut meat is finely chopped along with the prepared fillet.
2. Pieces of chicken are mixed with grated cheese, chopped prunes, apple cubes and aromatic herbs with salt.
3. Leather “stockings” are stuffed with filling, after which the pieces are fried on all sides in hot oil.

The dish is served hot with any side dish.

How to properly cut chicken legs for stuffing?

In order for the dish under discussion to turn out successful, it is very important to properly cut the legs before stuffing. To do this, take the shin in your hands and pick up the skin from its thick side with a knife. Slowly and gradually it turns inside out.

The films that attach the skin to the meat are trimmed with a knife - the main thing is not to damage the skin itself. When the skin can be turned out all the way to the joint, the leg is cut off along with a small piece of the bone. All that remains is to stuff the resulting “stocking”.

Chicken has long been the most popular and favorite dish in our country. No table is complete without one or another chicken dish. Of all the variety of options for cooking chicken, one of the most common is chicken drumsticks baked in the oven.

Cooking chicken legs in the oven does not take much time and effort, and in return you get an appetizing dish that can be an excellent addition to any side dish or a full-fledged hot lunch.

There are many recipes for chicken drumsticks in the oven: you can bake them in a sleeve, with vegetables, you can stuff them, or you can bake them simply with mayonnaise.

Chicken drumstick recipe in the oven

This recipe will appeal to those who do not want to spend a lot of time in the kitchen, but still want to enjoy tasty and crispy meat.

Wash the chicken drumsticks well. Mix semolina with salt and pepper. If desired, you can add any spices. Beat the eggs in a bowl until smooth. Then dip the drumsticks in the egg and roll in the breading. If you would like your crust to be thicker, repeat this step again.

Grease a baking sheet with vegetable oil, place breaded chicken drumsticks on it and bake in the oven at 200 degrees for about 40 minutes. During this time, the meat will have time to bake well and the breading will become crispy.

Chicken drumstick in the oven - recipe No. 2

Lovers of a more unusual taste and crispy crust will not remain indifferent to the recipe for juicy chicken legs in the oven with mustard-lemon sauce.

• chicken legs – 1 kg;
• mustard – 6 teaspoons;
• lemon;
• garlic;
• pepper, salt, spices;
• greens (dill or parsley);
• vegetable oil.

Make the sauce first. Chop the garlic in a garlic press and squeeze out the lemon juice. Then mix garlic, lemon juice, mustard, salt, pepper and spices. Wash and dry the chicken legs. Place them in a bowl, pour the sauce over them and marinate for several hours.

After this, place the drumsticks on a baking sheet, having previously greased it with oil, and place in the oven, preheated to 200 degrees. Bake the drumsticks for 40-50 minutes, and sprinkle with herbs before placing on the table.

Stuffed chicken legs in the oven

You can bake chicken legs in the oven not only separately, but also stuff them with vegetables, and thus get an original and very tasty dish.

• chicken legs – 6 pcs.;
• carrots – 1 pc.;
• dried mushrooms – 1 tbsp.;
• onion – 1 pc.;
• vegetable oil;
• spices for chicken, salt, pepper.

To cook chicken legs stuffed with vegetables in the oven, you must first soak the dry mushrooms for an hour, and then cook for 40 minutes in salted water. Then you should chop the onion and fry it, grate the carrots and fry it too, and then combine it with the onion.

Pass the boiled mushrooms through a meat grinder, mix with onions and carrots, and fry, seasoning with salt and pepper. Now we move on to the chicken legs: remove the skin from them, pulling it down, but without cutting it, and using a sharp knife we ​​separate the meat from the bone. We chop the bone at the base, leaving only the edge.

After this, we begin to add the prepared filling with a teaspoon into the middle of the meat (where the bone was), after salting it. The amount of minced meat depends on the size of the legs themselves. When the meat is filled, pull the skin back, place the stuffed legs on a baking sheet and bake at 200 degrees until done. This will take approximately 30-40 minutes.

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Baked chicken legs (boneless) stuffed with mushrooms

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INGREDIENTS

• 10 chicken drumsticks
• 3-4 large champignons (you can also use other mushrooms, of course)
• 1 medium onion
• 3-4 cloves of garlic
• dill
• pepper
• seasonings
• 5-6 tbsp. sour cream
• a little vegetable oil for frying the filling

STEP-BY-STEP COOKING RECIPE

You need to remove the bone from the shins. To do this, you need to trim the skin and meat on both sides with a small and sharp knife. Then simply remove it with a bag, if necessary, trimming the meat from the bone. It may take you a long time the first time, but then, when you learn, you will do it very quickly.

For the filling, finely chop the onion, fry lightly in oil until transparent, add finely chopped mushrooms, garlic, simmer for 5-6 minutes, add salt and pepper, add finely chopped dill and leave to cool.

When the filling has cooled, stuff the drumsticks and secure the top with a toothpick to prevent the filling from falling out.

Mix sour cream with salt, pepper, seasonings and spread the drumsticks on top (if you want a more golden brown crust, you can add 1 tablespoon of mayonnaise and 1 teaspoon of mustard). It is advisable to leave them to marinate for at least 1 hour, it turns out much tastier.

Bake them in the oven at 180 degrees until golden brown (it takes me 30-35 minutes).

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Stuffed chicken drumsticks

How to cook stuffed chicken drumsticks.

There are many recipes for oven-baked chicken drumsticks. Today we will prepare stuffed chicken drumsticks and stuff them with mushrooms and onions.

Recipe for stuffed chicken drumsticks:

• 10 chicken drumsticks;
• 1 onion;
• 300 gr. champignons;
• a bunch of dill;
• chicken seasoning;
• salt and pepper.

To coat chicken drumsticks:

Progress:

First, prepare the filling for stuffing. Chop the onion, mushrooms and dill.

Fry the onion in a frying pan until golden brown.

Add mushrooms to the onions.

and fry until cooked, add herbs to the finished filling, salt and pepper to taste.

Now let's move on to the legs.

Carefully cut the meat around the bone and pull it down with a stocking.

Remove the bone and cut off the bone with a large knife.

Turn the drumstick inside out, tuck the meat inside, salt inside and outside, and do the same with all the legs. When we remove all the seeds, turn them out and add salt, we begin stuffing. Instead of the bone, we will put in the filling of mushrooms and onions.

Place the chicken drumsticks in a baking dish.

Put mayonnaise on a saucer, add garlic and chicken seasoning, mix everything, coat the chicken legs.

And put it in the oven. Bake stuffed chicken drumsticks at 180 degrees for 40 minutes. Remove from the oven.

Ready-made stuffed chicken drumsticks can be served with any side dish, or you can put everything in one dish, decorate it beautifully and serve it on the holiday table.

That's all I have for today. How do you like the recipe?

As an addition, I suggest watching a delicious video recipe for stuffed chicken drumsticks:

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Stuffed chicken drumsticks

The most banal product from the point of view of its banal use is transformed in the most miraculous way if there is something to cling to in it. In the sense of catching on, so that this product is able to hold the filling. I love it. From the simplest, consisting of two or three components, to a complex design, which may even contain simply provocative combinations. And in any case, a feeling of taste diversity is guaranteed. Sit for yourself and catch the shades, tones or half-tones of products combined together and transformed, thanks to the temperature and the “container” that you fill into a separate and unique product! Eco has carried me away, hasn’t it, my friends? But this is so - looking at banal chicken drumsticks while I stuff them hypothetically and imagining the result, which, however, coincides with the real one. So, let's prepare some stuffed shanks - a kind of analogue of stuffed legs, while not forgetting to look at the clock. I wonder how long it will take.

In order not to make a mistake with the quantity of products, you need to decide on the proportions. On average, for each drumstick (each, I emphasize) you will need one champignon, a third of a clove of garlic and a pinch of herbs.

First you will need to work with each shin separately.

First, carefully remove the skin from the shin using a stocking, leaving it at the very edge of the bone.

Then cut the flesh from the bone without damaging the skin and set the pulp aside.

Now you can start frying. First, pour vegetable oil into a heated frying pan. There should be as much of it as is usually taken for semi-deep frying - that is, when the drumsticks are placed in the heated oil, they should be about half in the oil. A very important note: if the oil is heated too high, it will certainly splatter when frying the drumsticks. Therefore, we will heat it to moderate values. And one more important note: initially, the drumsticks must be placed with the seam on the filling facing the bottom of the pan. Otherwise, the seam will instantly unravel and the filling will begin to fall out.

Fry the drumsticks in the usual way - until browned on all sides. A few minutes before they are completely ready, you can add a few champignons cut in half to add variety to the dish.

That's all, not to mention the fact that drumsticks prepared in this way are very appetizing to look at and extremely tasty.

PS. Sometimes, supposedly to “bundle” the minced meat, it is recommended to add grated cheese to the filling. However, the filling, which includes the drumstick flesh, does not need any “ligaments”, since it contains gelatin. So cheese, if it is added, only diversifies the taste of the filling, nothing more. I think there is no need to say that the composition of the filling can also be very diverse, with the addition of not only vegetables that go well with chicken, but also fruits.

Drumsticks stuffed this way can also be baked in the oven. But, given that in the oven temperature processes occur somewhat differently than in heated oil, it is better to fasten the flap of skin covering the filling with a toothpick.

Professionals and amateurs call the most convenient part of the bird to work with is the fillet removed from the breast. However, you can come up with just as amazing recipes with chicken legs. How to cook chicken legs in the oven to make a tasty and unusual dish worthy of a holiday table? Stuff them!

How to cook stuffed legs

Most housewives are accustomed to the fact that you can only put the filling in an initially hollow product: in a pepper from which the seed part has been removed, or in a zucchini peeled in the same way. When it comes to stuffed chicken legs, a logical question may arise: where to put the filler? In fact, preparing such a dish is a simple process if you know a few important nuances.

An approximate step-by-step scheme of work looks like this:

1. Wash the legs and remove the skin.
2. Make a longitudinal cut through the meat and remove the bone.
3. Fill the drumstick with the prepared filling.
4. Cover with skin and sew up the stuffed product.
5. Bake, fry or stew - depends on the idea of ​​the dish.

Everything looks very simple, after a couple of step-by-step repetitions when checking with this algorithm, you will stuff chicken thighs automatically. However, before doing this, there are a few things to consider:

• A successful dish begins with the right choice of the main product. When looking at the legs on display, make sure that their skin is tight and undamaged. Otherwise, when you start stuffing them, all the filling will fall out.
• Choose a larger drumstick, otherwise it will be difficult to fill the space left after removing the bone.
• How long to bake stuffed chicken legs? If the meat has been marinated and the oven is powerful, 20 minutes will be enough. Housewives often devote 30-35 minutes to this process.
• If you intend to make a low-calorie dish, so you do not want to use the skin, sew the edges of the raw meat and wrap the leg tightly in cling film. Afterwards you will need a layer of foil: the shape will be preserved.
• For stuffed poultry, special attention is paid to the filling: if there are foods that cannot be eaten raw (cereals, mushrooms, eggplants), they are cooked before stuffing begins.

Chicken legs with mushrooms

An ideal recipe for novice housewives who want to surprise their family. The filling is very simple and requires minimal preliminary preparation. Mushrooms can be any kind, but champignons remain the most accessible. Their taste is complemented by cheese, herbs and sour cream, but if you wish, you can add any vegetables: they do not need heat treatment. For 4 stuffed legs you need:

• sour cream – 2 tbsp. l. with a slide;
• mushrooms – 210 g;
• fresh greens;
• salt;
• vegetable oil;
• semi-hard and soft cheese – 70 g each.

Step-by-step preparation principle:

1. First you need to make the filling for the chicken: chop the mushrooms and fry in oil for 5-6 minutes. Remove from heat, add sour cream, chopped herbs, grated soft cheese. Stir and leave.
2. Wash the legs, remove the skin, cut the meat from the bone, trying to keep the piece whole. Beating is not necessary, but it is recommended for large layers of meat.
3. Stuff the legs, sprinkle each with grated semi-hard cheese, and wrap in skin. Sew up.
4. Wrap each of them in foil and place on a baking sheet. Cook in the oven for half an hour, operating temperature – 175 degrees.
5. After removing the foil, fry each leg in a frying pan until golden brown.

Stuffed chicken drumsticks with vegetables

The juicy filling of peppers, tomatoes and zucchini is perfect for any meat, and chicken stuffed with vegetables has long been considered an excellent dietary dish. It is even easier to fill drumsticks with this mixture than a whole carcass; it is also not necessary to heat-treat it beforehand. If desired, you can additionally make a side dish of pasta with spicy tomato sauce and open a bottle of red wine.

Ingredients for 4 stuffed drumsticks:

• zucchini – 200 g;
• large tomatoes – 2 pcs.;
• bell pepper – 2 pcs.;
• mayonnaise – 1 tbsp. l.;
• carrot;
• paprika, marjoram, white pepper, salt.

Stuffed chicken legs with vegetables are prepared as follows:

1. Rub the meat removed from the bone with salt and mayonnaise. Sprinkle with paprika.
2. Peel the zucchini, remove the core. Grate the pulp and squeeze out.
3. Remove the seeds from the pepper and chop the rest.
4. Scald the tomatoes, remove the skin, crush the pulp.
5. Grate the carrots and mix with the rest of the vegetables. Add marjoram and white pepper.
6. Fill each shin with this mass, wrap it in leather, and sew it up. Place tightly in a glass pan, cover with foil, and bake at 170 degrees.

Recipe for delicious chicken legs with rice

This dish is no longer a snack, but a hearty lunch or the main main course on the holiday table. It will take about an hour to prepare, but the result is worth it. Fragrant, delicious stuffed chicken legs with golden rice and exotic filling will be remembered by everyone who tries them for a long time. List of ingredients:

• chicken legs – 5 pcs.;
• long rice – 170 g;
• canned pineapples – 200 g;
• cherry tomatoes – 10-12 pcs.;
• turmeric – 1/2 tsp;
• soy sauce – 2 tbsp. l.;
• oregano;
• olive oil;
• cashews – 30 g;
• honey - 2 tbsp. l.;
• ground black pepper.

Making exotic stuffed legs is very simple:

1. Wash the rice and fry in olive oil (dry grains!). Add half a glass of hot boiled water. When it evaporates, repeat this action 3-4 more times. Under the frying pan, the heat should be medium. You need to dissolve the turmeric in the last portion of water.
2. Carefully remove the skin from each chicken leg, cut the meat lengthwise, and remove the bone.
3. Make the marinade: combine soy sauce with heated honey, ground pepper and oregano. Treat chicken meat with this liquid and let it stand for half an hour.
4. Combine pineapple cubes, prepared rice and cherry tomato quarters, add crushed cashews and oregano. Fill the marinated legs and wrap them individually in foil. Bake at 180 degrees.
5. After 35 minutes, open the foil and let the stuffed drumsticks brown or fry in a frying pan.

Chicken is such an ordinary meat that few people indulge in fantasies about a new, untested preparation. It is prepared when there is no time for anything more - as long as the family is well-fed and does not look like a wolf. It’s good that nowadays you can freely buy those parts of the body that are eaten without much grumbling. As you know, most people still prefer the lower part of the chicken, considering such a healthy breast to be tasteless and dry. So why not make something tempting from your favorite “spare parts”? Yes, stuffed chicken legs will require a lot of patience, time and accuracy. At least for the first time. However, you can prepare a lot of them in advance, and on the holiday table they may well become the highlight of the treat. The main thing is to take legs that are larger in size and have thicker skin so that your efforts are crowned with success.

Preparing the shell: method No. 1 - perfect

Before preparing stuffed chicken legs, you need to make a “stocking” out of them, into which the filling will be packaged. The described technique allows you to use anything and in any quantity as minced meat (the chicken meat itself will not take up space). To do this, take the shin and carefully, using a knife, lift off the skin from the thick side. She gradually turns inside out. Where it is attached with films to the meat, these films are trimmed. The main thing is not to damage the skin itself. The process is quite simple - the skin moves freely over the meat and comes off easily. When it turns right up to the joint, the leg is cut off along with the bone from the “case”. In the future, you can cook broth from it or use it in some other dish.

Now let's talk about how to stuff chicken legs prepared in this way. Any filling that comes to your mind is carefully placed in the “pocket”. At the same time, you must try to ensure that it retains the shape of the leg. The edges of the skin are either fastened with toothpicks or overlapped - so that the minced meat does not fall out.

Preparing the shell: method No. 2 - partial

It is suitable in cases where chicken legs are stuffed not only with “foreign” ingredients, but also with their own meat. The initial stage is the same: the “stocking” is carefully removed down to the joint. But the leg is not cut off completely: the bone in it is carefully broken, which is cut out along the entire length of the future shell. The meat unfolds like a book and is lightly beaten, since you need to stuff “partially processed” chicken legs by putting a spoonful of filling inside and rolling the meat into a roll. The skin is then pulled back; Due to the fact that the filling inside is a “package”, it is held by the chicken, and there is no need to fasten the edges of the skin.

Filling with dried apricots and nuts

One recipe for stuffed chicken legs differs from another only in the filling options and, occasionally, in the final processing. One of the most tempting minced meats seems to us to be the following: meat from “gutted” three drumsticks is placed in a blender with a third of a glass of soft dried apricots. Add two tablespoons of crushed nuts, pepper and salt, and paprika (turmeric as an option) into the mixture. The minced meat is kneaded, placed inside “stockings”, which are sprinkled and baked in the oven for about half an hour. By the way, you can cut up chicken legs stuffed with this filling using the second method - it will take less time. Just put a spoonful of chopped dried apricots with nuts inside each “book” of shin meat, roll and stretch the shell.

Mushroom filling

Almost the most popular chicken legs are stuffed with mushrooms (photo above). One of the options for preparing them is to combine champignons with meat from the drumsticks, so when preparing the shell you can use both cutting methods. A couple of chopped onions are simmered in butter, then chopped champignons are added to them - about eight large ones. When the mushrooms give good juice, they are peppered, salted, half a glass of cream and a beaten egg are poured into them. After kneading, the filling is combined with chopped meat (or wrapped in “books”). Next, the chicken legs, stuffed and secured with toothpicks (if necessary), are placed in the oven for half an hour, sprinkled with oil. They are delicious served sprinkled with chopped parsley.

Chicken and cheese filling

When baked, cheese is attractive in any dish: it adds piquancy and juiciness. In addition, even the most familiar food can surprise you with new flavor notes if you simply take a different type of cheese. However, it is not suitable for stuffing in splendid isolation: you will need too much, and when melted, it will all leak out. So when stuffed chicken legs with cheese are prepared, it is usually supplemented with something else. For example, their own meat. For the filling, the chicken cut from the bones is chopped medium. One hundred grams of cheese is coarsely grated and mixed with half a head of garlic (squeeze or chop), salt, pepper and a spoonful of mustard. An egg is beaten into the minced meat, it is kneaded and packaged in casings. Stuffed chicken legs are baked in the oven according to the following schedule: 10 minutes - at 210 degrees (for tanning), cover with foil, turn down the heat to 190 o C - and another 20 minutes; remove the covering - and the last 10 minutes.

Omelette for filling

This is one of the most unexpected ways to cook stuffed chicken legs. For gutting, the second, partial method is more suitable here. The chopped meat spreads are peppered, rubbed with crushed garlic and salted. One hundred grams of bean pods are dipped in boiling water for a minute and strained. The same amount of ham (preferably smoked) is cut into cubes; the cheese is grated. An omelet is fried from two eggs, beans and ham, divided in half, spread over two broken drumsticks and sprinkled with cheese. The meat is carefully rolled up, the skin is stretched - and it’s still in the oven for the same half an hour.

In a similar way, you can make stuffed chicken legs with mushrooms and omelet. The champignons are first fried over high heat and then added to the eggs.

Liver filling

A very interesting recipe for stuffed chicken legs, in which chicken liver is embedded. About a hundred grams of it are taken for four legs. The liver should be chopped - not too coarsely, but not into mush. For greater juiciness, meat removed from the legs and ground with a small piece of loaf soaked in milk is added to it. Additionally, you still need a medium onion. It is crushed and sauteed, after which it is combined with the filling. If you want some zest, you can add a spoonful of seeds and a couple of tablespoons of canned peas. Already shaped stuffed chicken legs, laid out on a sheet, are smeared with sour cream - this way the skin becomes more elastic and will not burst when baked. All that remains is to put the baking sheet in the oven for the standard half hour, and then invite the family for dinner.

Liver filling provides enormous freedom in choosing accompanying ingredients. These stuffed chicken legs are very tasty: with mushrooms and liver, liver and boiled eggs, rice with liver. Choose the option that is closest to your heart.

Minced vegetables

It joins the meat that has been removed from the leg bones and chopped. For four legs, a large carrot is boiled and cut into cubes, mixed with a can of green peas (strain as carefully as possible), finely chopped (not crushed) three garlic cloves and cubes of two hard-boiled eggs. Before placing in the oven, the stuffed legs are salted and rubbed with garlic. They will bake for the same thirty minutes; When half-ready, the legs are coated with sour cream. And on a common dish it is better to cut them diagonally with a very sharp knife. Then you will have not only tasty, but also very beautifully served stuffed chicken legs - even a skeptic can see this from the photo.

Minced bananas with garlic

Let's move on from fairly common fillings to the exotic. For example, mix six coarsely chopped garlic cloves, a large peeled banana and red bell pepper, chopped into small cubes. We cut about seven drumsticks using method No. 2, place the filling on chicken “chops” sprinkled with paprika, roll them into rolls and put the skin on them. Unlike other recipes where the oven was used, these stuffed chicken legs are fried until crusty in a mixture of butter and olive oil, and then slowly simmered until cooked, without adding liquid and without covering with a lid. They are especially tasty with the so-called green butter, for which the usual one is softened and ground with four crushed garlic and chopped parsley, after which it is wrapped in a sausage in film and cooled in the refrigerator for a third of an hour.

Apples and prunes

The proposed recipe for stuffed chicken legs requires them to be marinated - already cut up using the second method. For the marinade, mix Worcestershire and soy sauces, vegetable oil (preferably, of course, olive oil), garlic and your favorite spices. You need to keep your legs for about half an hour. At this time, apples and softened pitted prunes are chopped and mixed. You can also grate a little cheese into the filling, but it’s up to you - not everyone likes the combination of apple and cheese flavors. The marinated legs are stuffed, the removed “stockings” are put on them, and each one is breaded in flour and then in an egg beaten with a spoon of mayonnaise. Finally, the stuffed chicken legs are fried evenly: thanks to the breading, they will already have a crust, so you can keep it on low heat until done.

Oranges with pork

Having mastered the process by which delicious stuffed chicken legs are created, you can treat yourself to different fillings. For example, put the pulled chicken into soup, and cut lean pork into minced meat - about 200 grams for four normal-sized legs. To make this meat cook faster, it should be marinated for half an hour in mayonnaise with the addition of mustard, salt and pepper. A large orange is peeled and disassembled into slices; The skin is removed from each of them, and the slices are cut into 2-3 parts. The fruit is mixed with meat and a couple of chopped cloves of garlic. If necessary, the minced meat is added and seasoned, but be careful: the pork may take enough from the marinade. The legs are formed, quickly fried until golden and sent to the oven to reach the desired condition - for about twenty minutes.

Tangerine filling

An original recipe according to which six legs, cut in the second way, are pre-fried in olive oil, to which an equal amount of soy sauce is added. While they are cooling, a small piece of ginger root is grated, mixed with four chopped garlic cloves, two spoons of soy sauce, one spoon of cognac, salt and ground red pepper. The fried legs are coated in this mixture. Six washed tangerines are peeled, divided into slices and freed from seeds (if there are any). Two tangerines go into the juicer, and the rest go into the filling for the legs. It is not always possible to save the skin for packaging when frying - this requires a certain culinary dexterity. Therefore, some stuffed chicken legs may need to be tied together with threads. They are placed in a saucepan, poured with coating sauce and tangerine juice and simmered for about a quarter of an hour. Believe me, you haven't eaten anything like this!

Don’t doubt your abilities and don’t consider stuffed chicken legs too difficult to prepare (photo). The recipe you choose can also always be adapted to suit your personal tastes. For example, add cheese or buckwheat to the mushroom filling, and add green beans instead of oranges to the pork. Feel free to experiment! Your experiences will be enthusiastically received by your loved ones.

You can eat regular chicken even every day, if you give the tender meat a new taste each time through spices, marinade and general technology. Today we bake stuffed boneless chicken legs in the oven, stuffing the thin skin with mushrooms and cheese. The highlight of the dish is the cooking method itself. We pull the skin off the shins, remove the bone and all contents, and then fill the free space with the prepared filling.

For juiciness, cover the top of the products with sour cream, and sprinkle with turmeric and sweet paprika to form an appetizing crust. The taste is bright and rich, and the cooking method perfectly diversifies the usual chicken drumsticks, which are the most frequent guest on dinner tables.

Ingredients:

• chicken legs - 1 kg (8-10 pcs.);
• cheese - 100 g;
• fresh or defrosted champignons - 200 g;
• onion - 1 pc.;
• sour cream - 1-2 tbsp. spoons;
• turmeric, paprika - ½ teaspoon each;
• salt, pepper - to taste;
• vegetable oil (for frying) - 2-3 tbsp. spoons.

Stuffed chicken legs in the oven step by step with photos

1. Let's start with the filling. Finely chop the peeled onion and pour the slices into a frying pan heated with vegetable oil. Fry, stirring, for 3-5 minutes.
   
2. Add champignons cut into slices (mushrooms can be either fresh or defrosted). Fry over medium heat until all the moisture has evaporated. Let cool.
   
3. Cheese in three large strips. In a work bowl, mix with mushrooms.
   
4. Let's move on to the chicken. We wash the legs and pluck out any feather needles remaining on the pieces. We tighten the skin - pull it from the wide edge of the shin down to the joint. If the thin transparent film located between the meat and the skin gets in the way, lightly trim it with a knife. We act carefully so that the skin remains intact.
   
5. Using a large knife or kitchen hatchet, aim at the narrowest part of the shin and cut through the bone, trying not to touch the chicken skin remaining on the bottom of the joint.
   
6. As a result, we get empty “stockings” made of skin and a separate part with meat on the bone.
   
7. Remove the meat from the bones and cut into small pieces. The recipe only requires part of the chicken meat (about half). The remaining bones can be used when cooking chicken broth.
   
8. Add chicken to mushroom and cheese mixture. Salt, pepper and mix.
   
9. We stuff our skin blanks - fill them tightly with the filling, but without allowing the thin skin to tear.
   
10. We tuck the free edge of the skin inside the shin. The filling should be completely hidden under the skin. To be safe, you can secure the edges with a toothpick, but if everything is done carefully, this is not necessary.
    
11. Place the stuffed chicken legs in a baking dish.
    
12. Lightly grease with sour cream, sprinkle with turmeric and sweet paprika. If desired, you can sprinkle the workpieces with salt/pepper, but if the filling is sufficiently salted and peppered, this is not necessary.
    
13. Bake stuffed chicken drumsticks in an oven preheated to 180 degrees for about 25-30 minutes.
    
14. Serve hot with any side dish.
    

Stuffed boneless chicken legs stuffed with mushrooms and cheese are ready! Bon appetit!