Chicken legs stuffed with mushrooms and cheese. Stuffed chicken legs

From chicken meat, as we all know, you can cook an incredible amount of a wide variety of delicious dishes. They are very popular, including because they are prepared quickly and simply. Today we will consider together with you how to cook stuffed chicken drumsticks. We will use different fillings. Such a dish is an excellent option for gaining experience as a novice hostess, since there are no special products no need and the recipes are simple.

general information

Stuffed chicken drumsticks are juicy and tender, great for children's dinner or lunch. Thanks to the variety of fillings, universal dish, which will be appropriate both on a holiday and on weekdays. The only difficulty in cooking is removing the skin. This must be done so that it does not break. But after a few workouts, everything will be easy for you. One tip: when buying a shin in a store, choose a product with dense skin, without tears. So, the skin was removed, after that you need to chop off the bone from the meat edge.

Now we separate the meat and begin to create. We choose minced meat: dried fruits, porridge, vegetables or mushrooms. After the stuffing process is completed, we return the skin to its place, you can sew it up with threads. How to cook? There are two main options: fry in a pan and bake in the oven. If the ingredients for stuffing are fried or boiled in advance, then the dish can be prepared in just a few minutes. To improve the taste of the drumstick before frying, it is recommended to roll in breadcrumbs.

Recipe for chicken thighs stuffed with mushrooms

For ten servings, we need the following products: chicken drumsticks - ten pieces, one onion, vegetable oil, mushrooms - 150 grams, garlic - three cloves, pepper, salt, mayonnaise - two tablespoons, dill, sour cream - 100 grams. Cooking chicken drumsticks stuffed with mushrooms. Finely chop the onion and fry until transparent. Then add the mushrooms, finely chopped, fry for 10 minutes until the liquid has completely evaporated. Remove from fire, let cool. Add pepper, salt, mayonnaise, squeezed garlic, dill and mix everything well.

Cooking the drumsticks: we take out the bone, making cuts around it to make a “pouch”. We put the filling inside, chip off with a toothpick and put it in the form. We combine sour cream with pepper, salt and dill, grease the legs with it on top and put it in the refrigerator for two hours. Then preheat the oven to 180 degrees and bake for 40 minutes. Stuffed chicken drumsticks are ready.

Similar recipe but harder

By adding some ingredients, we get an unusually tasty, easy-to-cook dish. Products: eight drumsticks, one onion, mushrooms - 200 grams, one egg, 100 grams of coconut flakes, one teaspoon of butter, pepper and salt. Defrost the shin and, trying not to damage, remove the skin. We separate the fillet from the bones and be sure to pass it through a meat grinder. Finely chop the onion, fry in butter until golden brown. Finely chop the mushrooms and add to the onion in the pan, fry until tender. Remove from fire, let cool. We spread the cooled onions and mushrooms to the minced meat, salt, pepper, mix thoroughly. We stuff the skin with the resulting mixture and wrap it with threads.

Let it seem that we have a whole shin in front of us. Dip it in a beaten egg, then send it to coconut flakes and dump it well. After that, spread on a baking sheet, greased with vegetable oil, and put in an oven preheated to 220 degrees. Bake until golden appetizing crust. It takes about 25 minutes to bake stuffed chicken drumsticks to such a state.

Recipe for drumstick stuffed with cheese

If chicken drumsticks are stuffed with cheese and garlic and add green onion, it will turn out very tasty and original dish. True, you will have to make a rather complicated breading. Ingredients: one and a half kilograms of drumsticks, 200 grams of cheese, two cloves of garlic, 20 grams of green onions, two tablespoons of mayonnaise, one spoon of ketchup, two eggs, one hundred grams of milk, vegetable oil, pepper and salt. And now stuffed chicken drumsticks (cooking recipe). We rub on coarse grater cheese, add the garlic passed through the press, green onion, chopping it.

Season with mayonnaise, ketchup and mix. We remove the bones from the shins, pepper and salt on both sides. We put the cheese filling in the middle and roll it up. In this way, we prepare all the legs. Beat the eggs with milk, and dip each billet in the mixture made, and then roll in flour. We heat the pan with vegetable oil and put our meat in it. Fry until ruddy beautiful crust both sides on high heat. Cover with a lid and bring to a boil over low heat. Chicken drumsticks stuffed with cheese are cooked. Serve with garnish and vegetable salad to the table.

Shanks stuffed with prunes: preparatory stage

Products: chicken drumsticks - eight pieces, one onion, prunes - 100 grams, walnuts - 40 grams, hard cheese- 60 grams, garlic - three cloves, sour cream or mayonnaise - four tablespoons, parsley, butter - 50 grams, freshly ground pepper. So, we are preparing stuffed chicken drumsticks. The recipe is next. We wash and dry the shins, remove the skin. Squeeze a clove of garlic into a small plate, pour a little salt, pepper, add mayonnaise and mix.

Rub the skin on all sides with this mixture and proceed to the filling. Pour the washed prunes with boiling water for 15 minutes. Then drain the liquid and finely chop, removing the bones beforehand. Not very finely chop the nuts. Peel and finely chop the garlic, rub the cheese on a medium grater. Wash parsley, dry and chop. Finely chop the peeled onion.

The process of cooking drumsticks with prunes

We heat a little butter and vegetable oil in a frying pan, put the onion, pepper, salt and fry until soft. Separate the meat from the bones and grind in a blender. Put the remaining butter to the minced meat and mix with your hands. Add nuts, prunes, onion, garlic, parsley, pepper and salt.

Mix thoroughly. We fill the chicken skin with this filling, not very tightly, fix the free edge with a toothpick. Lubricate the shins with mayonnaise / sour cream and put in a mold. We bake stuffed chicken drumsticks in the oven for half an hour, heating it to 180 degrees. Serve ready meal possible and how cold appetizer, and as a main hot dish.

Sometimes even the most simple products can be prepared in such a way that they will cause genuine delight among eaters. This applies even to such a budgetary and available product How chicken legs.

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

Stuffed boneless chicken legs in the oven - photo recipe

Stuffed chicken legs - incredibly appetizing and tasty dish. But kids will especially like it.

Cooking time: 40 minutes

Quantity: 6 servings

Ingredients

The lower part of the legs (lower leg): 6 pcs.
Cheese: 100 g
Bow: 1 pc.
Fatty sour cream: 30 g
Chile: 0.5 tsp
Dried basil: 1 tsp
Paprika: 1 tsp
Salt, pepper: to taste
Garlic: 3 cloves

Cooking instructions

Sometimes there is some stuffing left after the main course is cooked. You can make quick sandwiches with it.

the rest of the filling - 100 g;
white bread - 6 slices;
mayonnaise - 40 g;
green onion.

Cooking:

Lubricate the bread with mayonnaise, then with the filling.

Bake sandwiches in the microwave for 4-5 minutes.

Sprinkle with onions.

These sandwiches are a pleasure to have a bite to eat in a hurry.

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 region of the lower leg, cut the skin from the inside.
Cut the meat from the bones.
Cut it into small cubes.
Finely chop the onion.
Wash mushrooms, dry and finely chop.
Saute the onion in oil until soft and slightly discolored.
Put the mushrooms on the onion. Fry everything together until the juice is completely evaporated from the pan. Remove from fire.
Add to fried mushrooms chopped chicken, salt. Nutmeg and pepper also - to taste. Mix everything well.
Spread the skin on the table. Put the filling in the center, about 2-3 tbsp. spoons. Close it with overlapping edges, for reliability, chop off with a toothpick.
Grease a baking sheet with oil. Lay stuffed legs seam side down.
Put in the oven and bake for 30-35 minutes. The temperature during baking should be + 180 degrees.

Serve ready-made stuffed legs in portions, sprinkled with herbs.

Spicy cheese filling

For cooking 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 branches.

How to cook:

Let the legs thaw well. Cut the skin on the inside of the leg. 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 off.
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, then you can take a few sprigs of dill. Mix the stuffing well.
Arrange it on the prepared chicken, close the edges and chop them with a toothpick.
Fold the blanks into a mold, bake for 45-50 minutes at + 190 degrees.

Variation with bacon

For 4 servings of legs, stuffed with bacon, need to:

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

Cooking:

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

Sprinkle with herbs when serving.

With vegetables

For the recipe with minced vegetables you need:

oil 50 ml;
sweet pepper 200 g;
onion 90 g;
carrot 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, peel, chop the carrots into thin sticks or grate
Remove the seeds from the pepper, cut it into strips.
Tomato - narrow slices.
Pour oil into a frying pan. Put the onions first, after five minutes add the carrots, after another five minutes - the pepper, and then the tomatoes.
Stew vegetables for 7-8 minutes, salt, pepper and squeeze a clove of garlic. Put finely chopped greens. Mix and remove from fire.
Cut out the bones from the legs, beat the meat from the inside, salt and pepper it.
Put in the center of each piece minced vegetable, cover with edges, chip with a toothpick.
Bake for 45 minutes in the oven at + 180 degrees.

Features of cooking in a pan

Preparatory stage of preparation stuffed legs in a pan is no different from previous methods. Heat treatment also does not hide big secrets.

To cook 4 servings in a skillet you need:

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

Action algorithm:

Remove the skin from the legs with a “stocking”, cut the bone at the articular cartilage.
Cut and finely chop the flesh.
Fry a finely chopped onion in a pan.
Add minced meat and fry, stirring, for 10 minutes.
Add to total weight boiled rice. Salt, squeeze a clove of garlic and put pepper.
Warm everything together for 1-2 minutes and remove from heat.
Let the stuffing cool down a bit and fill the “bags” with it. chicken skin. Prick off the top with a toothpick.
Heat oil in a frying pan.
Fry the legs until golden brown on all sides.

If already used ready stuffing, then it will take no more than a quarter of an hour to cook.

Many housewives refuse recipes for stuffed legs, considering the cutting process to be laborious. Next Tips help simplify the process.

See also:

The most banal from the point of view of its banal use, the product is transformed in the most wonderful way, if there is something to cling to in it. In the sense of being hooked so that this product is able to hold the filling. Any. From the most unpretentious, consisting of two or three components, to a complex design, in which there may even be simply defiant combinations. And anyway the feeling taste variety guaranteed. Sit down and catch the shades, tones or semitones of the products combined and transformed, thanks to the temperature and the "capacity" that you fill into a separate and unique product! Eco carried me, didn't it, my friends? But it is, looking at plain chicken drumsticks while I stuff them hypothetically and imagining the result, which, however, will coincide with the real one. So let's make some stuffed drumsticks- 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 be mistaken with the number of products, you need to decide on the proportions. On average, for each drumstick (for each, I emphasize), you will need one champignon, a third of a clove of garlic and a pinch of greens.

First you will need to work with each lower leg separately.

First, carefully remove the skin from the lower leg - with a stocking, leaving it on the very edge of the bone.

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

We will cut off most of the bone with kitchen scissors or chop off with a hatchet, keeping the tip of the bone with the skin of the stocking. Finely chop the pulp.

Relatively finely chop all the champignons, herbs and garlic cloves stored in the agreed proportions.

In a separate bowl, lightly salted and peppered with black ground pepper chopped products (including the pulp from chicken drumsticks), carefully knead them into a homogeneous minced meat.

Then we stuff each shin with minced meat, more precisely, the skin on the rest of the bone. We try to stuff the skin not too tightly: the stuffing should not fall out.

We cover the top of the filling with a long piece of skin and give the former chicken drumstick its original shape.

Now you can start frying. First, pour vegetable oil into a heated frying pan. It should be as much as is usually taken for a semi-deep fryer - 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 strongly, it will certainly splash when frying the drumsticks. Therefore, we warm it up to moderate values. And one more important note: initially, the drumsticks must be laid with a seam on the filling facing the bottom of the pan. Otherwise, the seam will instantly spread and the filling will begin to fall out.

Fry the drumsticks in the usual way until browned on all sides.

That, in fact, is all, not to mention the fact that the drumsticks prepared in this way are very appetizing in appearance and extremely tasty.

PS. Sometimes, ostensibly for the "bundle" of minced meat, it is recommended to add grated cheese to the filling. However, the filling, which includes the shank pulp, does not need any "ligaments" because 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 the most diverse, with the addition of not only vegetables that go well with chicken, but also fruits.

Shanks stuffed in this way can also be baked in the oven. That's just considering what's 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.

What, finally, to do with minced meat, which is more than expected, although the drumsticks are already stuffed (this happens). The easiest way is to fry it in the same pan, draining excess oil. Fried minced meat - great addition to the main course.

Just in case: a video version of the recipe for stuffed chicken drumsticks

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Stuffed chicken legs - not only tasty and hearty meal but also very effective. It will become worthy decoration a rich festive table and will pleasantly amaze all guests. You can choose a variety of fillings for such a treat.

Stuffed chicken legs with vegetables in the oven

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

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.
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.
Vegetables and chicken are finely chopped, salted, sprinkled with seasonings. Crushed garlic is added to them. An egg breaks.
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 bulbs, 2 large spoons sour cream, a mixture of peppers.

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.
Mushrooms and onions are finely chopped, salted, peppered and fried until tender.
When the roast has cooled, it, along with raw meat passed through a meat grinder. If necessary, the mixture is added.
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, spoon sweet mustard, 1/3 cup raw rice, 80-90 g of cheese, onion, 2 large spoons of mayonnaise, fine salt.

Every year, a variety of unusual treats are invented for the festive table. However, the classics always remain in price.

Stuffed chicken legs is a dish that has been proven over the years and will never be disliked. The food has a lot of raisins. You will learn all about them in the article.

Stuffed drumsticks look spectacular both whole and cut. Serve part of whole legs and part in portions (like a roll). Appetite dish causes immediately. This is one of the main benefits. It is also universal and festive dinner and for everyday lunch. And the toppings - do whatever you want. Within reason, of course.

And the selected recipes will help determine the successful stuffing.

Stuffed boneless chicken legs in the oven - New Year's recipe

It's time to think about how to please loved ones at the New Year's table. I offer very tasty second dish. The most difficult thing is to remove the skin without tearing. The rest of the food is very easy to prepare.

On a note! Leftover stuffing? Make meatballs out of it and leave it on the soup.

We will need:

skin from legs - 7 pcs.;
a pair of bulbs;
minced chicken legs - 4 pcs.;
Bell pepper- 1 PC.;
6 art. l. sunflower oil;
40 g butter;
7 tsp mayonnaise;
1 tsp salt;
0.5 tsp pepper.

Cooking step by step:

Carefully remove the skin from the legs, prying with a knife. We cut the end of the leg. We try not to break anything. Cut off the excess protrusions from the top. We separate the meat from the bone and twist it in a meat grinder. Season the mince to taste.

Grind one onion in a meat grinder or in a blender. Then we add it to the filling. Melt the butter in a frying pan. We chop the onion and pass it. Bulgarian pepper is freed from the stalk and seeds. We chop into strips and send to the onion. Fry the vegetables for 2 minutes and add to the minced meat.

chicken filling ready with vegetables. Let's start stuffing. We fill each skin tightly and wrap it well on top so that the minced meat does not leak out during cooking.

We grease the baking sheet with vegetable oil. Lay out the stuffed legs. Coat each piece with mayonnaise.

We heat the oven to 200 degrees. We send the drumsticks to bake, reduce the temperature to 180 degrees. We bake for half an hour.

We shift the dish to a flat saucer, decorate as desired and serve.

Melt-in-your-mouth stuffed chicken drumsticks with mushrooms - an easy recipe

Stuffed legs are the number 1 dish on any holiday table, including on New Year. 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.;
bulb - 1 pc.;
shins - 5 pcs.;
parsley - a bunch;
spices to taste.

On a note! Is the mucous membrane strongly irritated while working with onions? Hold the vegetable for 10 minutes cold water. Vapors that cause tears will be much less.

Step technology:

Pull the skin off the shanks. It easily retreats to the lowest knuckle - here we simply chop off the bone with a knife or hatchet. You don't have to pull any further, otherwise it will break.
Separate the chicken leg fillet from the bone. We divide the meat into small cubes. Peel the onion and finely chop.
We wash the champignons, dry them and cut them into several pieces. Cut out the core of the pepper. We chop the fruit into random pieces.
We chop the washed greens.
We heat the pan with oil, then send the onion. We pass 3 minutes. Add mushrooms and continue frying until liquid evaporates.
Then we pass the onion with champignons for a couple more minutes and remove from heat. We combine chicken, pepper, mushrooms and onions in a container. Seasoning.
We tamp the filling into the skin. The padding is not too tight. We close the upper edges of the skin. If necessary, use toothpicks or threads.
Heat up a frying pan with oil and lower the stuffed drumsticks.

Fry on both sides until golden brown. The frying process will take 15 minutes.
We shift it to a plate and call the guests until the dish has cooled down.

Stuffed drumsticks: a recipe with cheese in a slow cooker

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 all the details below.

The composition includes the following components:

chicken drumstick - 10 pcs.;
mushrooms - 100-200 g;
mayonnaise - 3 tbsp. l.;
cheese hard grade- 100 g;
1 onion;
a couple of cloves of garlic;
vegetable oil for frying;
salt pepper.

On a note! Be careful with salt. A pinch is enough for the marinade and for the filling. Mayonnaise with cheese and so give a salty taste.

Technology step by step:

Let's take a chicken leg. First, we remove the skin along with the pulp from the bone, so that we get a whole bag. At the very bottom, where the pulp is hard to move away, chop off the bone with a knife.
Remove the meat with a small knife. And we chop the bone with a large knife.
When the bone separates, turn the boneless drumstick right side out.
Let's get to the stuffing. Finely chop the onion, garlic and mushrooms. Pour oil into the multicooker bowl.
We send the crushed components there for the filling. Turn on the “Frying” mode, time: 8 minutes. Passing with open lid.
At the end of the program, we shift the mass and let it cool. In the meantime, grate the cheese on a coarse grater. We are preparing the marinade. Mix mayonnaise, salt and garlic clove.
We combine the cooled mushroom mass with cheese. Salt, then stuff the drumsticks. We try to fill the bags more densely.
We close the top, fix it 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. We put the shins. We turn on the "Multi-Cook". Time: 45 minutes. Temperature: 120 degrees.
All the legs will not fit, so we cook in two stages, 5 pieces each. After 22 minutes, open the lid and flip the chicken reverse side.
We continue to prepare until the end of the program. Cook for the last 10 minutes with the lid open.

Put the finished dish on the dishes for serving.

Stuffed chicken legs with prunes or dried apricots

A little unusual stuffing with prunes and dried apricots gives a special flavor to stuffed legs. The dish turns out beautiful, festive, fragrant 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.

On a note! Cream can be replaced with soft butter.

Step technology:

We remove the skin from the hams. We help with a knife, cutting in the process of tightening. We leave a piece of bone together with the skin, chopping it off in the place where the skin can no longer be easily removed.

Set the skins aside for now. Let's take the meat. Separate the fillet from the bone. We pass through a meat grinder.

We clean the onion, divide it into several parts and twist it into minced meat. Season, pour in the cream, mix. Cream will give the filling a super-delicate texture. Let's taste it.

Cut prunes with dried apricots small pieces and put into minced meat. We stuff empty skin bags with a mass. We close the edges.

We lay out the blanks in a baking dish. We send the baking sheet to the oven for half an hour. We rub the cheese on a coarse grater. Combine with sour cream.

We season at will. 10 minutes before the end, we take out the dish. We coat with cheese and sour cream. Get ruddy and delicious crust. We send the drumsticks back to the oven with the sauce. We bake until done.

Cool the legs and cut like a roll. You can also diversify the filling with other additives: apples, oranges, cherries, etc.

Recipe for Chicken Legs Stuffed with Fetax - Homemade Recipe

Appetizing beautiful legs with royal stuffing - great option on New Year's table. However, it is also suitable for family dinner. Relatives deserve to be surprised not only on holidays.

Let's prepare a set of components:

chicken legs- 3 pcs.;
parmesan - a piece;
pine nuts- a handful of;
fetax - 150 g;
a couple of eggs;
spices to taste;
parsley - a bunch;
breadcrumbs;
garlic cloves - 4 pcs.

Description step by step:

We remove the bone from the hams, leaving an even empty stocking. We begin to tighten the pulp from above, cutting around the bone with a knife. Having reached the base of the leg, cut off the bone. Then turn the resulting bag inside out.
Lightly fry cedar kernels in a pan - this procedure will reveal the wonderful aroma and taste of nuts.
Finely chop the parsley and mix with fetax. Then squeeze the garlic into the mixture and add the nuts and grated parmesan. We season the filling at will. Go well: paprika, curry, oregano, white pepper.
Let's start stuffing the shins. We do not regret the filling, we put it tightly. We close the edges with a stretched skin. If necessary, fix with thread or a toothpick.
We prepare the batter. Pour crackers, flour into separate bowls and break eggs (shake with a whisk).
Dip your feet in egg mixture, then in flour. Further, again in eggs, then in breadcrumbs. With such a batter, you will get a dish with a golden crispy crust.
Heat up a frying pan with oil. Fry the stuffed legs on all sides until a blush forms. Then we shift the dish to a baking sheet and send it to the oven for 30-40 minutes at a temperature of 180 degrees.
Take care of the side dish at the same time. Get a complete dinner for the whole family.

Filled with buckwheat and garlic

Well marinated meat with garlic gives excellent results. Let's write down the recipe for stuffed legs with pre-marination. And, by the way, buckwheat as a filling fully replaces the side dish, so you don’t have to cook anything else.

On a note! It is permissible to replace the filling with diced potatoes. The technology of preparation is the same.

Take the following products:

4 shins;
salt, paprika, black pepper to taste;
soy sauce - 3 tsp;
buckwheat - 100 g;
water - 200 ml;
garlic - 3 cloves;
oil - 1 tbsp. l. for the marinade plus 1 tbsp. l. for frying;
1 small onion.

On a note! If desired, add a piece of butter to each leg along with stuffing - the filling will delight you with juiciness and tenderness.

Cooking step by step:

Remove the meat completely from the bone. First, cut the flesh along the bone, then separate the fleshy part in a circle. We remove tendons.
Get a rectangular layer chicken fillet with skin.
When we cut all the drumsticks, we proceed to marinating. Salting, watering soy sauce, sprinkle with paprika and black pepper. Chop the garlic into slices and place on top of the slices.
We send two layers to the saucepan. Drizzle with oil (half a tablespoon). Then lay the second layer chicken pieces- Drizzle with oil again. We cover with a saucer and set oppression.
Fit 1.5 liter jar with pickles. Let marinate for 1 hour.
Let's do the stuffing. We chop the onion into small cubes and pass in a saucepan with oil until golden. Then add buckwheat, fry a little and pour hot water. Boil the cereal to a crumbly consistency. We salt and cool. You can diversify the filling with carrots - fry with onions.
By this time, the chicken will be marinated. We take a piece, spread the filling (1-2 tablespoons) and connect the edges, giving the shape of a shank.
Fix with toothpicks.
Transfer the stuffed legs, seam side down, to a baking dish.
Preheat the oven. We send the dish for half an hour.

We take out our delicious baked bags, cool a little and invite everyone to the table as soon as possible.

Stuffed chicken legs stuffed with minced meat with walnuts

What can be stuffed with shins? Lots of options! All ideas can be viewed on YouTube, culinary forums, etc. This recipe describes an unusual and delicious stuffing with walnuts - let's see?

Take the following products:

chicken quarters - 5-6 pieces;
2 eggs;
salt, pepper to taste;
mayonnaise - 2 tbsp. l.;
walnuts - 200 g;
mushrooms - 200 g.

On a note! Don't like to mess with cutting? Take ready-made semi-finished products with skin and meat. Just pay attention to the expiration date and storage conditions.

Step-by-step instruction:

Carefully separate the skin. We get a whole stocking, which we will fill later. We chop off the base of the bone.
We cut the meat from the bone and twist it in a meat grinder. Season, add the egg, mayonnaise and mix.
Divide nuts and mushrooms into several parts - combine in total weight.
Whisk the egg in a separate bowl.
We form a cake from minced meat, grease with an egg, put the walnut-mushroom filling in the middle. We roll into a ball. Brush again with egg.
We send the workpiece in a bag of skins. We wind the drawn edge from above. We fix the form so that the beginning does not flow out.
We send it to the oven for 30 minutes. We get finished legs, put in a beautiful saucer and serve to the table.

Come in handy! The dish is universal! Good for a picnic - try cooking stuffed chicken legs on the mangal. It turns out awesome!

Stuffing with rice and mushrooms

Rice with mushrooms is the most common stuffing for stuffing. In this recipe, walnuts are added for a change. It turns out tasty, fragrant and beautiful (especially in the context).

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 send to the onion. Fry for 3-4 minutes.
Walnuts grind with a knife and combine with rice and donated ingredients. Season the mass, mix. Then we stuff the boneless chicken quarters.
We fix the edges well and lay each bag on the foil.
We send it to the baking dish.
In a separate bowl, combine mayonnaise, ketchup and mustard. Lubricate the legs generously with the resulting sauce. We heat the oven to 180 degrees. We bake 1 hour.

The dish is ready, it's time to decorate and serve.

On a note! Are you on a diet? Cook the legs for a couple - and feast in peace.

Stuffed chicken legs (legs) - Vietnamese cuisine: video

The video shows how to stuff, how to remove meat from the bone and other nuances of cooking stuffed legs. This dish prepared according to vietnamese cuisine. The recipe guarantees spectacular presentation, awesome taste and aroma. Without technological maps and other rules! Everything is simple and clear.