Shank stuffed with mushrooms in the oven. Serve for family dinner

My friends, today I want to present to your attention an amazing recipe - “Stuffed Chicken Legs Without Bone”.

Whether you have to tinker or not depends on your skills. But believe me, it will not be difficult for even the most skillful hostess to remove the skin from the chicken leg and fill it with stuffing. 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 can’t give the exact proportions of what and how much to take in this recipe. The fact is that all chicken legs are different, eat more, eat less. Let's focus on taste.

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

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 - thaw and squeeze out excess liquid. And also an onion the size of a very large chicken egg.

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

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

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

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

We cut the meat from the bones, do not try to cut it off completely, we don’t need so much meat. Just cut off the soft parts. The bones can be frozen and subsequently cooked on their basis 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 salt and pepper all this (to taste), mix well. The filling is ready.

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

For example, with this gadget, I chop an onion 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 facilitates the cooking process and greatly reduces the time, at least it took me only 15 minutes to cook a whole bowl of okroshka, although eggs and potatoes were already peeled and peeled.

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

Well, now we proceed to the most interesting moment - we fill each stocking with stuffing. We fill tightly, try to leave no voids, but you should not overdo it either - you can tear the skin quite easily.

We wrap the stuffed stocking, as in the picture, lay it seam down on the sheet. We do this with all our legs. And note that 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 happened that the filling came out more than necessary, you should not despair. Stuffed pancakes can be made from the leftover filling. In the simplest version, fry the rest of the filling (if it turned out to be quite a lot) in a pan until the meat is ready and serve with fried potatoes or mashed potatoes.

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

Chicken is the most frequent guest on our tables. This is due to its low cost and availability on store shelves. Juicy chicken legs stuffed with mushrooms will turn your idea of ​​this banal type of meat upside down, and will not take much time and effort, as they are easy to cook.

Chicken drumsticks or quarters are suitable for preparing this dish. A sea of ​​various fillings will make the recipe more original and interesting. Hot poultry dishes have always been very popular, and the preparation of the legs will pleasantly surprise you. For the filling, you can use any minced meat, chopped fresh meat, cheese, mushrooms, vegetables and much more.

Stuffed chicken legs can be boiled, baked in the oven, fried in a breaded pan or stewed in a slow cooker, cooking methods are limited only by your imagination. The dish can be served with a side dish or when stuffed with vegetables or cereals as a main dish.

A very tasty recipe, thanks to which chicken legs stuffed with any mushrooms and hard cheese turn out to be very juicy and satisfying. You can serve the dish with sauce or gravy, garnish with herbs or fresh tomatoes.

Mushrooms will suit absolutely any that you have available: from standard champignons and oyster mushrooms, to forest guests, collected with your own hands. Frozen and dry mushrooms are also suitable, you just have to take into account the time for their pre-processing.

How to cook stuffed legs with mushrooms

To cook chicken legs in the oven, we need:

• chicken legs by the number of servings;
• any fresh mushrooms;
• a pair of bulbs;
• a few carrots;
• a couple of cloves of garlic;
• hard cheese;
• spices;
• vegetable or butter oil.

Cooking steps:

1. Rinse the chicken legs in water and pat dry. Carefully remove the skin from the carcass to the level of the lower joint on the lower leg. We chop the lower part of the bone so that the skin remains on it, these will be our stuffing bags. The rest of the legs are cut into minced meat. The meat can be passed through a meat grinder or blender, or you can chop it medium.
2. Turn on the oven to heat up.
3. We thoroughly wash the mushrooms, clean them of dirt, stains and cut off the lower part of the leg. Dry and finely chop.
4. We clean and cut two onions, three carrots on a fine grater, fry them in a pan with butter or vegetable oil until golden brown.
5. Mix mushrooms, onions, carrots and minced meat, rub everything with cheese. Thoroughly mix the filling with salt, pepper and add a couple of cloves of garlic.
6. We take our skins and stuff them into two-thirds. The amount of filling affects the integrity of the bag, if you overdo it, the legs may break during baking.
7. The filled legs are closed with the free edge of the skin and distributed on a baking sheet previously greased with oil. We send the baking sheet for 45 minutes in the oven at a temperature of 180 degrees.
8. It will turn out tastier if, at the end of baking, grease the legs with mayonnaise or sprinkle with grated cheese.
9. When serving, you can use parsley or dill to decorate the dish.

Shank stuffed with mushrooms and cheese

A feature of the following recipe is the use of canned forest mushrooms. Baked chicken drumsticks stuffed with salted mushrooms and hard cheese will pleasantly surprise you with their delicate taste and aroma. Absolutely any cheese can be used - hard, processed or sausage - it does not matter, and the taste of the dish will not suffer.

Simple set of products:

• chicken drumstick - 4 pieces;
• one large onion;
• a piece of cheese;
• mushrooms.

A clear, step-by-step preparation of stuffed drumstick is presented in the video recipe:

Legs with mushrooms and cheese

This recipe will give you a finished dish without additional garnish. Chicken legs stuffed with any mushrooms go well with cheese, rice and vegetables, which we will check now. Since the dish is cooked in the oven, it can be advantageously served in a tomato sauce with garlic.

A set of ingredients:

• chicken legs;
• bulb;
• a couple of carrots;
• fresh tomatoes;
• oil;
• spices to taste.

A step-by-step quick recipe for stuffed chicken legs with mushrooms in the oven:

1. Rice is washed and cooked over low heat until half cooked.
2. We put the oven on heating.
3. Mushrooms are washed, cleaned, dried and finely chopped.
4. We clean, cut the onion and carrot and fry in a pan.
5. Washed fresh tomatoes cut into cubes and stew with onions and carrots for 5-10 minutes.
6. We prepare the ham. For stuffing with mushrooms, we need boneless legs. To do this, we remove the skin from the washed and dried chicken legs to the level of the lower leg. Then we chop the leg bone a centimeter above the joint, the bone should be in the middle of the bag and the skin. From the rest of the leg, cut the meat and grind it into minced meat.
7. We mix rice, minced meat and frying, salt, pepper - the filling is ready.
8. We take our boneless chicken legs, stuff them with stuffing with mushrooms and cook in the oven for 45 minutes at a temperature of 180 degrees.
9. When serving, the dish can be decorated with herbs or sauce.

If you decide to serve the dish in tomato sauce, you will need:

• tomato paste;
• flour;
• sugar;
• cream or sour cream;
• vegetable oil;
• spices.

1. Fry the flour in a pan until brown.
2. Heat the oil and fry it with flour, stirring until the lumps disappear.
3. Add tomato paste, cream or sour cream, garlic to the pan if desired.
4. Simmer another 5 minutes, and the gravy is ready.
5. You can decorate the gravy with finely chopped fresh herbs.
6. Pour this gravy over the dish when serving or set it side by side as a tomato sauce.

Shank stuffed with mushrooms with onions and carrots

Great 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 of your choice to the recipe. The sleeve and the oven will free you up extra time for cooking and then washing the baking sheet. To make the drumstick with a fragrant, crispy crust, remove the baking sheet from the oven five minutes before the end of cooking and cut the sleeve.

• chicken legs - 600 gr;
• one carrot;
• five potatoes;
• bulb onions;
• vegetable oil;
• spices.

Preparing is absolutely simple and short, step-by-step description in the video recipe:

Chicken thighs stuffed with mushrooms - a simple recipe

In this recipe, we will cook stuffed chicken thighs with mushrooms and cheese in the oven. The garnish will be potatoes baked with legs, which is very convenient and saves a lot of time. In combination with champignons, stuffed chicken thighs resemble chicken with mushrooms in the classic version, but with an interesting serving it is very tasty.

Ingredients:

• chicken legs;
• mushrooms;
• green onions;
• fresh dill and parsley;
• potato;
• vegetable oil;
• spices to taste.

A detailed video recipe will help you learn how to cook this full lunch or dinner:

Tell us about your proven recipe for this dish or share your experience of cooking our recipes with other subscribers in the comments. Leave the article bookmarked so as not to lose it and share it with your subscribers on social networks. All the best and bon appetit.

Do you want to surprise your loved ones with a delicious dish of banal chicken meat? Prepare stuffed chicken legs with mushrooms. This is an original way of serving everyday dishes in a festive setting.
Recipe content:

Many different dishes are prepared from chicken meat. The main plus of the dish: the chicken is very quick and easy to prepare. One of these simple dishes is stuffed chicken legs. This is an ideal option for a novice hostess who wants to surprise loved ones and guests with a new delicious dish.

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

Depending on the recipe, the stuffing products are mixed with sour cream, mayonnaise or other sauce, or left alone. Products are salted, seasoned with spices and stuffed legs. The resulting products are stuffed into the skin, but not too tightly, because. during cooking, it may burst. Fasten the skin with toothpicks or sew with a thread. Carefully remove these devices after cooking. Salt and pepper the top of the ham. If desired, rub with garlic, grease with mayonnaise or sour cream, pour sauce or sprinkle with cheese chips. The legs are usually baked for no longer than an hour at 180 degrees. Serve them whole with a side dish or sliced, cooled and cut into slices.

Rinse the legs, remove the veins and fat. Do this carefully so as not to tear the skin. Remove the skin with a stocking, slowly pulling, turning and detaching it in the opposite direction. When removing the skin, carefully cut the film and tendons from the inside, then the skin will not tear. 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 part of the skin on the lower joint. Do this carefully so as not to damage the skin. Separate the meat from the bone, which is discarded. Meat, in the future, is most often used for stuffing. Chop or twist it and combine with other products.

Boneless Stuffed Chicken Legs: A Simple Recipe

Legs stuffed with mushrooms and cheese, with garlic and mayonnaise will not take much time to cook, meanwhile, the result will delight and surprise every housewife and eater.

• Calorie content per 100 g - 151 kcal.
• Servings - 4
• Cooking time - 1 hour 30 minutes

Ingredients:

• Chicken legs - 4 pcs.
• Champignons - 200 g
• Salt - 0.5 tsp or to taste
• Onion - 1 pc.
• Butter - 50 g
• Cheese - 50 g
• Vegetable oil - for frying
• Mayonnaise - 2 tbsp.
• Garlic - 1 clove

Step-by-step preparation of stuffed chicken legs without bones:

1. Remove the skin from the chicken thighs, remove the bone and separate the flesh.
2. Combine the garlic passed through the press, mayonnaise, salt and pepper.
3. Wipe the skin inside and out with the resulting mixture.
4. Wash mushrooms, dry and cut into small cubes.
5. Grate the cheese.
6. Peel the onion and chop finely.
7. In a frying pan with heated vegetable oil, put the onion and pass it until soft, stirring occasionally.
8. Remove the onion from the pan and put the mushrooms in its place. Fry them for 6-8 minutes on medium heat.
9. Separate the chicken meat from the bones and twist.
10. Combine minced meat with butter and mix.
11. Combine minced chicken with fried mushrooms, onions and cheese. Salt and pepper the filling.
12. Stuff the chicken skin with the stuffing, not very tightly.
13. Fix the free edge with a toothpick.
14. Lubricate the legs with mayonnaise, put in a baking dish and put in an oven heated to 180 degrees for half an hour.

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

Stuffed chicken legs baked in the oven can be prepared both for a family dinner or lunch, and for a festive feast. Fragrant and with a golden crust - they will look beautiful and decorate the festive table.

Ingredients:

• Chicken legs - 6 pcs.
• Onion - 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
• Black ground pepper - a pinch

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

1. Wash the ham and remove the skin.
2. Cut the meat from the bones and pass through a meat grinder.
3. Wash prunes and finely chop.
4. Pass the garlic through a press.
5. Grate the cheese.
6. Peel the onion, wash, finely chop and sauté in vegetable oil.
7. Wash the oyster mushrooms, chop and add to the pan with the onion. Fry over medium heat.
8. Combine minced chicken, prunes, cheese and fried mushrooms with onions. Salt, pepper and add finely chopped greens.
9. Fill chicken skin with stuffing. Do not stuff the skin tightly so that it does not burst during baking. Pry off the loose skin with a toothpick.
10. Put the chicken legs on a greased baking sheet and coat with sour cream.
11. Send the meat to a preheated oven to 180 degrees for 40 minutes until golden brown.

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

Delicious chicken legs stuffed with mushrooms, olives and cheese will take a little longer than previous recipes. However, the result of its taste will please everyone who has tasted this dish.

Ingredients:

• Chicken legs - 2 pcs.
• Champignons - 250 g
• Pitted olives - 5 pcs.
• Carrot - 1 pc.
• Hard cheese - 50 g
• Vegetable oil - for frying
• Salt - 0.5 tsp or to taste
• Pepper - a pinch

Step by step cooking stuffed chicken legs with mushrooms, olives and cheese:

1. Remove the skin from the legs, remove the bone, leaving a small piece of it at the very end.
2. Remove the main bone from the meat and chop it into small pieces.
3. Fry the chicken in a pan with vegetable oil.
4. Remove the chicken from the pan and send the washed and chopped mushrooms into it. Fry them for 5-7 minutes.
5. Peel the carrots, grate on a fine grater and send to the mushrooms in the pan.
6. Salt, pepper and fry until tender.
7. Combine products for the filling: fried meat, mushrooms and carrots.
8. Add chopped olives with cheese chips and mix.
9. Fill the chicken skin with stuffing and seal the edges with a toothpick.
10. Heat the vegetable oil in a frying pan and fry the stuffed chicken legs on both sides until golden, about 5-7 minutes on each side.

Stuffed chicken legs are not only a tasty and hearty dish, but also very effective. It will become a worthy decoration of a rich festive 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 peppers, 40 g of green beans and fresh green peas, 2 large chicken legs, salt, fresh garlic, sweet paprika.

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

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

With mushroom stuffing

Ingredients: medium legs 10-12 pieces, a pound 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 the 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 raw meat, is passed through a meat grinder. If necessary, the mixture is added.
4. Chicken skin stuffed with stuffing. The resulting "legs" are laid out in a prepared form and smeared 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 secreted 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, onion, 2 large spoons of mayonnaise, fine salt.

1. The skin is removed from the legs along with the extreme part of the joint. The remaining meat is finely chopped.
2. Rice is cooked no longer than 8-9 minutes in salt water.
3. Pieces of chicken are fried in hot fat with small onion cubes. Then they are mixed with rice, grated cheese and salted to taste.
4. The skin is stuffed with the resulting filling and sutured in the open part.
5. The blanks are laid out in an oiled open heat-resistant container and smeared 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 "bags" made of leather. The edges are fixed with toothpicks or in any other convenient way.
4. Thin slices of bacon are wrapped around the blanks.

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, onion, a large spoonful of 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 with a “stocking” and left on the lower joint.
2. The flesh of the bird is finely chopped, combined with grated cheese and small cubes of a pre-cooked 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. The filling is stuffed with chicken skin. Its edges are fixed with toothpicks. The blanks are smeared with sour cream.

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

With minced banana and garlic

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

1. Bananas are kneaded with a fork and sprinkled with lemon juice.
2. To them you need to add salt and crushed garlic. You can also use any aromatic herbs and ground chili.
3. The skin is removed from the legs. The cut meat is finely cut and combined with a banana mass.
4. Chicken skin is stuffed with stuffing.
5. First, the blanks are fried until golden brown in a pan, 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 cut along with the prepared fillet.
2. Chicken pieces are mixed with grated cheese, chopped prunes, apple cubes and aromatic herbs with salt.
3. “Stockings” made of leather are stuffed with stuffing, after which the blanks are fried on all sides in hot oil.

The dish is served hot with any side dish.

How to cut chicken legs for stuffing?

To make the dish under discussion successful, it is very important to properly cut the legs before stuffing. To do this, the lower leg is taken in hand, the skin is picked up from its thick side with a knife. Slowly and gradually it turns inside out.

The films that attach the skin to the meat are cut with a knife - the main thing is not to damage the skin itself. When it is possible to turn the skin up to the very joint, the leg is cut off along with a small piece of bone. It remains only to stuff the resulting "stocking".

Chicken meat is considered dietary, it is often included in the diet of young children as the first complementary foods. The whole charm of chicken legs, legs or drumsticks lies in their tenderness, softness, and, of course, the speed of cooking. In addition, chicken legs are affordable. Thanks to this quality, availability, a lot of dishes have appeared that decorate not only the everyday table, but also festive feasts. From chicken legs you can cook soup, a variety of snacks, excellent barbecue, main dishes, they can be fried, boiled, and they can also be stuffed. Stuffed chicken legs are truly a royal dish. As a filling, in addition to minced chicken fillet, you can use various ingredients, it can be cereals, mushrooms, various vegetables, it all depends on your preferences.

As always, we will offer you several options for how to cook chicken legs, and you will choose the right recipe for yourself. And, most likely, try them all in turn. It's very tasty!

Ingredients:

• Medium-sized chicken legs - by the number of people (I have 14 pieces),
• Mushrooms (champignons or any other) - 500 g,
• Onion - 2-3 pieces,
• Vegetable oil - 2-3 tablespoons,
• Salt - to taste
• Ground black pepper - to taste
• Sour cream or mayonnaise - 2 tablespoons,
• Greens - to taste.

Cooking process:

When choosing chicken legs, pay attention to the smell and appearance of the meat. Fresh legs or drumsticks must have a uniform, even pink color and the drumsticks must not show visible damage, and bruising or spots are not acceptable. The presence of these factors can tell you about a low-quality product. When you press your finger on a fresh drumstick, you will notice how the dent quickly returned to its original state, which does not happen with stale stale meat.

In order to fill a chicken leg or drumstick with minced meat, you first need to remove the bone, which at first glance seems quite difficult and even impossible. In fact, everything is quite easy and simple. In order to easily separate the leg from the bone, you must first wash and dry the leg. Remove the skin with a stocking, separating the inner films with your hands.

Your goal is to leave only a small part of the bone with the joint (cartilage). At the base of the lower leg, just above the joint, break the bone with a knife, for example, I knock on the knife with a kitchen mallet for chops. Do this with all chicken legs or drumsticks.

Remove the chicken fillet from the bones and cook minced meat from it for the legs with the addition of mushrooms or vegetables. You can leave some meat on the bones and use it to make delicious chicken soup.

To be honest, I like stuffing chicken legs more than just drumsticks. I'll explain why. From the leg, you get a fairly good big "stocking", you do not need to sew up the bag or fasten it with toothpicks. Just fill the chicken skin with stuffing from any minced meat, cover with the hanging part of the chicken skin. It will turn out a good neat envelope with minced meat, just for one serving.

And now we will talk about several options for cooking chicken legs stuffed with various fillings and cooked in various ways.

Chicken legs stuffed with mushrooms

Rinse chicken thighs under running water, dry with paper towels.

While you prepare the legs for stuffing, put the mushrooms to cook. Randomly chopped mushrooms can be lightly fried in the usual way in a pan with the addition of vegetable oil or cooked in a slow cooker. It was more convenient for me to put mushrooms with oil and salt in a slow cooker and turn on the “baking” program in my Panasonic for 30 minutes.

Remove the skin with a stocking and separate the bone just above the joint at the bottom of the lower leg, cutting the tendons. There should be about 2 cm of bone left.

Remove the chicken fillet from the bones and pass it along with raw or fried onions through a meat grinder. We also pass fried champignons through a meat grinder. If you don't want to bother with sautéing mushrooms, you can use canned mushrooms. But believe me, with fried mushrooms, the legs are more fragrant and tastier.

Mix the minced chicken with mushrooms and onions, salt and pepper.

Stuff a leather stocking with minced meat and wrap the leg in an envelope; no threads or toothpicks are needed in this cooking method.

Lubricate the form with oil and lay the stuffed chicken legs, smearing them with a small amount of butter, sour cream or mayonnaise to get a beautiful golden brown. Another point, the baking dish should have high sides, because a lot of juice will be released during the cooking process. During frying, this juice will need to be poured over the chicken legs a couple of times, carefully opening the oven.

Cook the baked legs in a well-heated oven at a temperature of 180 degrees for 40 minutes.

Since the legs are much larger than the drumsticks, I decided to cook the remaining three chicken legs that did not fit in the baking dish in my slow cooker. It turned out very beautiful and juicy, the taste is almost the same as those cooked in the oven.

Legs with mushrooms and minced meat are prepared on the “baking” program for 20 minutes on each side.

Pour the prepared stuffed legs again with the juice released during frying and transfer to a dish. Serve hot with a fresh vegetable garnish.

Chicken legs stuffed with mushrooms and cheese in the oven

In order to cook chicken legs or drumsticks with mushrooms, vegetables and cheese, you will need the following ingredients:

• Chicken drumsticks - 8 pieces,
• Fresh champignons - 400 grams,
• Onions - 2 pieces,
• Carrots - 1-2 pieces,
• Garlic - 2 cloves,
• Cheese - 250 grams,
• Salt and ground black pepper to taste
• Vegetable oil.

Cooking chicken legs stuffed with mushrooms

We prepare chicken drumsticks for stuffing in the manner described above, that is, we separate the skin, bone and pulp.

Peel onions and carrots. We chop the onion, and rub the carrots on a fine grater. Now the onions and carrots need to be fried until golden brown in a heated frying pan with oil.

Skip chicken meat through a meat grinder. Then mix with fried onions and carrots. Add finely diced mushrooms. Mix everything, add salt and black pepper to taste.

In the resulting minced meat, add cheese, grated on a coarse grater, mix everything again.

We stuff a leather stocking with a part of the bone with the minced meat, do not stuff the legs too tightly, otherwise the skin may tear during cooking. Secure the open part of the stuffed leg with skewers. Prepare each leg in this way.

We shift the stuffed legs on a baking sheet, greased with vegetable oil, and, if desired, sprinkle with grated cheese. We send it to the oven for 40 minutes. We bake the legs at a temperature of 180 ° degrees.

Chicken legs stuffed with vegetables and rice in a slow cooker

In order to cook chicken legs in a slow cooker, you will need the following ingredients:

• Chicken drumstick or leg - 5 - 6 pieces,
• Onion - 2 pieces,
• Carrots - 2 pieces,
• Fresh tomatoes - 2 pieces,
• Rice (boiled until half cooked) - ½ cup,
• Vegetable oil,
• Salt and ground black pepper to taste.

Correct cooking chicken drumstick with vegetables and rice

As described above, we prepare the drumsticks or chicken legs. We pass the meat through a meat grinder.

We clean the onions and carrots. Cut the onion into small cubes, and rub the carrots on a medium grater. Next, fry the prepared vegetables in vegetable oil in a heated frying pan.

We wash the tomatoes and cut them into cubes, when the onions and carrots acquire a beautiful golden color, add the tomatoes and simmer until the liquid evaporates.

In the prepared minced meat, add boiled rice and vegetable frying. Don't forget to add salt and pepper to taste.

With the minced meat we fill the stockings made of leather, taken from the shins or hams. Gently fasten the skin with a skewer or fold it into an envelope (depending on what you use).

Lubricate the bowl of the multicooker with vegetable oil and lay out the prepared stuffed legs. Close the lid and set the “Baking” mode, time for 20 minutes (fry the drumsticks on each side for 15-20 minutes).

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

An unusual dish - chicken legs stuffed, and even wrapped in puff pastry and baked in the oven, this is just an extraordinary delicious 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,
• A mixture of Italian herbs - 1 teaspoon,
• Vegetable oil - 2 tbsp. spoons,
• Salt and pepper to taste
• Egg yolk - 1 piece,
• Ready-made puff pastry - 1 pack.

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, a little differently. We will not take out the bone, just remove the skin with a stocking, separating the inner films, and return it back. This must be done in order to make it convenient to place the filling between the flesh and skin of the chicken.

We put the prepared drumsticks into a deep cup and add salt, pepper, a mixture of Italian herbs, olive oil, lemon juice, soy sauce, garlic, passed 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 carrots and onions and then chop. After frying the carrots and onions in a frying pan with vegetable oil, you can add some aromatic herbs to the frying to taste. Then we mix the fried vegetables with boiled rice and cheese grated on a coarse grater.

Then we fill the marinated chicken drumsticks with cooked minced meat and fix with skewers.

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

We send the baking sheet to the oven, heated to 180 ° degrees for 40-45 minutes.