Stuffed Chicken Legs Recipes

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STUFFED CHICKEN LEG WITH SAUSAGE AND APPLE



Stuffed Chicken Leg with Sausage and Apple image

Surprise your guests with a stuffed chicken leg. They'll wonder how you did it!

Provided by Christine Pittman

Categories     Entrée

Time 1h

Number Of Ingredients 7

4 chicken leg quarters, ready for stuffing
½ lb. mild fresh pork sausage
½ peeled granny smith apple, finely chopped
½ tsp. thyme
2 Tbsp. breadcrumbs
salt to taste
1 Tbsp. olive oil

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.

Nutrition Facts : Calories 603 calories, Sugar 2.6 g, Sodium 525.8 mg, Fat 44.7 g, SaturatedFat 11.8 g, TransFat 0.1 g, Carbohydrate 5.9 g, Fiber 0.7 g, Protein 42 g, Cholesterol 227.7 mg

STUFFED CHICKEN LEG RECIPE



Stuffed Chicken Leg Recipe image

Your search through chicken leg recipes is over. Our stuffed chicken leg recipe is easy thanks to the STOVE TOP Stuffing that enables our 8-serving entrée.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield Makes 8 servings.

Number Of Ingredients 7

2 Tbsp. olive oil
2 cups shredded zucchini (about 2 medium zucchini)
1 medium onion, finely chopped
3/4 cup water
1 pkg. (6 oz.) STOVE TOP Herb Seasoned Stuffing Mix
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
8 bone-in and skin-on chicken legs

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.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 600 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 3 g, Protein 36 g

STUFFED CHICKEN LEGS WITH MUSHROOMS AND CHEESE



Stuffed chicken legs with mushrooms and cheese image

One of the highlights of my trip was going to Malbuisson in the Haut-Jura region and trying lots of the local Comté cheese in the local restaurants. The town is well worth a visit. I am not familiar with Alpine places in the summer but, as a restaurateur, I'm quite envious of the fact that it was packed out in June and would presumably be crowded with skiers in winter. Equipment: You will need cocktail sticks.

Provided by Rick Stein

Categories     Main course

Yield Serves 6

Number Of Ingredients 12

30g/1oz butter
2 tbsp olive oil
200g/7oz Portobello mushrooms, finely chopped
1 large garlic clove, finely chopped
75g/2¾oz cream cheese or mascarpone, beaten until soft
75g/2¾oz Comté or other Alpine cheese, finely grated
small handful fresh flatleaf parsley, chopped
1 tsp chopped fresh thyme leaves
6 chicken legs (thigh and leg together), bone in and skin on
250ml/9fl oz chicken stock
salt and freshly ground black pepper
mashed potatoes and cooked green beans, to serve

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.

CHICKEN LEGS STUFFED WITH WILD RICE AND MUSHROOMS



Chicken legs stuffed with wild rice and mushrooms image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

4 boned chicken legs with thighs attached (about 1/2 pound each before boning)
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup cooked wild rice
2 tablespoons butter
1/4 cup finely chopped onions
1/4 cup finely chopped shallots
1 cup mushrooms cut into half-inch cubes
2 tablespoons Cognac
Cream of chicken sauce (see recipe)
1/4 cup finely chopped parsley

Steps:

  • Prepare the chicken legs. Sprinkle them inside and out with salt and pepper, and set aside.
  • Meanwhile, cook the wild rice and drain.
  • Heat the butter in a skillet and add the onions and shallots. Cook, stirring, until they are wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper. Sprinkle with Cognac and stir. Remove from the heat and let cool.
  • Stuff each chicken leg with an equal portion of the filling. Carefully fold over the boned thighs to enclose the filling.
  • Lay out four squares of plastic wrap, one at a time. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
  • Place the stuffed chicken legs in one layer in the top rack of a steamer. Set aside. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
  • When ready to cook, place the chicken legs over the steamer and cover closely. Let the legs steam for about 20 minutes or until done. Serve with cream of chicken sauce. One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1001 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN LEGS STUFFED DERBY-STYLE



Chicken legs stuffed derby-style image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 boned chicken legs with thighs attached (about 1/2 pound each before boning)
Salt to taste, if desired
Freshly ground pepper to taste
4 mushrooms, cut into 1/2-inch cubes
2 chicken livers, cut into small cubes, about 1/4 cup
1 tablespoon butter
1 tablespoon finely chopped shallots
2 tablespoons Madeira wine
1/2 cup cooked white rice
Cream of chicken sauce (see recipe)
1/4 cup finely chopped parsley

Steps:

  • Prepare the chicken legs. Sprinkle them inside and out with salt and pepper, and set aside.
  • Prepare the mushrooms and livers.
  • Heat the butter in a small skillet, and add the mushrooms and livers. Cook briefly, stirring, about one minute.
  • Add the shallots and cook, stirring, about 30 seconds. Add the wine and stir. Add salt and pepper. Add the rice and stir to blend. Cook about 30 seconds and remove from the heat. Let cool.
  • Stuff each chicken leg with an equal portion of the filling. Carefully fold over the boned thighs to enclose the filling.
  • Lay out four squares of plastic wrap, one square at a time. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
  • Place the stuffed chicken legs in one layer in the top rack of a steamer. Set aside. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
  • When ready to cook, place the chicken legs over the steamer and cover closely. Let the legs steam for about 20 minutes or until done. Serve with cream of chicken sauce. One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 834, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 17 grams, Sodium 990 milligrams, Sugar 1 gram, TransFat 0 grams

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