Stuffed Chicken Leg Recipes

STUFFED CHICKEN LEG RECIPE

Steps:

• Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
• Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
• Bake 45 to 50 minutes or until chicken is cooked through.

STUFFED CHICKEN LEGS WITH MUSHROOMS AND CHEESE

Steps:

• Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool.
• Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper.
• Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place.
• Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs.
• Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25-30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer.
• Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy.
• Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans.

STUFFED CHICKEN LEG WITH SAUSAGE AND APPLE

Steps:

• Preheat oven to 425°F.
• In a medium-high frying pan, cook sausage, stirring to break apart. Cook until browned, about 5-7 minutes.
• In a bowl, mix together sausage, apple, thyme, and breadcrumbs. Salt the stuffing to taste.
• Stuff the chicken quarters and secure with toothpicks. Brush chicken with olive oil. Bake until internal temperature reaches 165°F and the chicken is browned, about 45 minutes. If the chicken is cooked through but not as brown as you'd like, put it under the broiler for a few minutes to crisp the skin. Keep your eye on it though because it can happen quickly.

STUFFED CHICKEN LEGS

Steps:

• Place all of the above in a food processor and give a few good chops.
• Preheat Oven 375 degrees.
• Gently pull the skin from the leg back and stuff the mixture into under the skin.
• Place the legs in a baking dish and bake for 45 - 50 minutes or until a beautiful golden color appears and the juices run clear.

SAUSAGE STUFFED CHICKEN LEG QUARTERS

Steps:

• with a filet knife carefully separate bone from the leg quarters.
• be sure to pull the meat away from the bone as you do this and invert the meat like a sock.
• once done flip meat around so it is in its original shape and set aside.
• in a medium bowl remove skin from sausages and add breadcrumbs and egg and knead till combined.
• stuff leg quarters with sausage intil chicken pieces appear as original shape before boning.
• with needle and coking string carefully close thigh end of leg quarters and place in baking sheet.
• spinkle with paprika or sazon for color/to taste.
• cover with foil and bake in 350 Farenheit oven on middle rack for 30- 45 minutes.
• recipe can be doubled.

CHICKEN STUFFED WITH SAVORY DUXELLES

Steps:

• Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
• Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
• Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.

RICE STUFFED CHICKEN THIGHS

Steps:

• Cook the rice in salted water. Set it aside and let it cool. In a large skillet, sauté the onions and carrots together until they soften and the onions turn transluscent. Set it aside and let it cool.
• Cut the bone out of chicken thighs. Using a meat tenderizer, pound the chicken from the inside (leaving the skin intact on the outside) until flat and thin.
• In a medium bowl, mix the rice and veggies together and season them to taste with salt and pepper.
• Place a piece of chicken on a flat working surface. Place a handful of the rice mixture in the middle of the pounded thigh. Fold each lose side into the middle, securing the filling inside.
• One by one, assemble the stuffed chicken thighs seam side down into a baking dish flush against one another. Sprinkle the chicken with Vegeta seasoning or any other seasoning salt blend.
• Bake the thighs at 350°F for 45 minutes. Enjoy immediately!

RICK STEIN'S CHICKEN LEGS STUFFED WITH MUSHROOMS AND COMTé

Steps:

• Heat 20g of the butter and a tablespoon of oil in a frying pan over a medium heat. Add the chopped mushrooms and garlic and fry for about 10 minutes until the mushrooms have given out their liquid and it has evaporated. Season with salt and pepper and set aside to cool. Mix the cream cheese, Comté, parsley and thyme in a bowl, then stir in the cooled mushrooms. Season generously with salt and pepper. Place a chicken leg skin-side down. Feel for the thigh bone with your fingers, then with a sharp knife carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and with scissors or a knife cut out the thigh bone, leaving the drumstick bone in place. Fill the cavity left by the bone with a sixth of the mushroom stuffing. Using a few cocktail sticks, secure the chicken flesh around the stuffing. Brush the skin with the remaining olive oil, and season with salt and pepper. Repeat with the rest of the chicken legs. Preheat the oven to 200°C/Fan 180°C. Brown the chicken legs with the remaining butter in a frying pan, then transfer to a roasting pan and roast for 25-30 minutes, or until the chicken is cooked through. Remove the cocktail sticks and serve with any juices from the roasting tin. Good with pommes purée with olive oil (page 239 of Rick Stein's Secret France) and spinach.

STUFFED CHICKEN THIGHS

Steps:

• Preheat the oven to 180C/350F/Gas 5.
• Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.
• Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined.
• Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper.
• Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks.
• Place each stuffed chicken thigh into a roasting tin and dot all over with butter.
• Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad.

STUFFED CHICKEN DRUMSTICKS RECIPE - (4.3/5)

Steps:

• Place the lime juice, cilantro or Italian parsley, garlic cloves, sugar, cumin, turmeric, black pepper, and salt in a food processor and give it a few good chops. Preheat oven 375°F. Gently pull the skin from the leg back and stuff the mixture into under the skin. Place the legs on a baking dish and bake for 45 to 50 minutes or until a beautiful golden color appears and the juices run clear.

STUFFED CHICKEN LEG AND THIGH, BALLOTINE

Steps:

• Debone chicken leg and thigh. (See Video)
• Place stuffing in the leg hole and in the thigh and roll to close.
• Wrap in cling film and twist ends and fasten with a twist tie.
• Heat to a low simmer enough chicken stock to cover the number of chicken rolls you want to make. There needs to be enough stock to cover the roll.
• Place chicken roll (still inside the cling film) into the chicken stock and poach gently for 20 minutes.
• Preheat oven to 200C/400F
• Remove from the stock and remove the cling film and dry the skin with paper towel.
• Place chicken roll in a greased baking tray and place in the oven for 10-12 minutes or until golden brown.
• Rest for 10 minutes and gently cut into generous slices.
• Serve with mushroom sauce.
• Place butter in a small saucepan and place on the heat. Once butter begins to melt, add the mushrooms and cook on medium heat until the mushrooms begin to release their liquid.
• Add the stock and the cream and cook until the mixture begins to thicken.
• Remove from heat and whiz with a stick blender until smooth.
• Test for seasoning and add salt and pepper to taste.
• Serve the chicken slices with the mushroom sauce.
• Drizzle with a bit of good olive oil just before serving.