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 they will turn your idea of \u200b\u200bthis banal type of meat, and will not take much time and effort, as they are easy to cook.
Suitable for preparing this dish chicken drumsticks or quarters. 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. You can use any stuffing chopped meat, minced fresh meat, cheese, mushrooms, vegetables and 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.
Highly delicious recipe, thanks to which chicken legs stuffed with any mushrooms and hard cheese are 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:
- Chicken legs rinse in water and 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.
- Turn on the oven to heat up.
- We thoroughly wash the mushrooms, clean them of dirt, stains and cut off the lower part of the leg. Dry and finely chop.
- 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.
- 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.
- 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.
- 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.
- It will turn out tastier if, at the end of baking, grease the legs with mayonnaise or sprinkle with grated cheese.
- 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. You can use absolutely any cheese - hard, processed or sausage - it does not matter, and taste qualities food will not be affected.
Simple set of products:
- chicken drumstick - 4 pieces;
- one large onion;
- a piece of cheese;
- mushrooms.
clear, step-by-step preparation stuffed drumstick presented in the video:
Legs with mushrooms and cheese
This recipe will give you ready meal 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 tomato sauce with garlic.
A set of ingredients:
- chicken legs;
- bulb;
- a couple of carrots;
- fresh tomatoes;
- butter;
- spices to taste.
step by step quick recipe stuffed chicken legs with mushrooms in the oven:
- Rice is washed and cooked over low heat until half cooked.
- We put the oven on heating.
- Mushrooms are washed, cleaned, dried and finely chopped.
- We clean, cut the onion and carrot and fry in a pan.
- Washed fresh tomatoes cut into cubes and stew with onions and carrots for 5-10 minutes.
- 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.
- We mix rice, minced meat and frying, salt, pepper - the filling is ready.
- We take our boneless legs, stuffed with stuffing with mushrooms and cook in the oven for 45 minutes at a temperature of 180 degrees.
- 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.
- Fry the flour in a pan until brown.
- Heat the oil and fry it with flour, stirring until the lumps disappear.
- Adding to the pan tomato paste, cream or sour cream, garlic if desired.
- Simmer another 5 minutes, and the gravy is ready.
- You can decorate the gravy with finely chopped fresh herbs.
- 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;
- onion;
- vegetable oil;
- spices.
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 looks like chicken with mushrooms classic version, but at interesting presentation 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:
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Oven-baked drumsticks in mayonnaise are an easy-to-prepare option, but certainly very tasty. delicious dinner. This recipe will help out when you have neither the strength nor the time to cook, and you need to feed your family tasty and satisfying.
Chicken meat marinated and baked in mayonnaise sauce, always turns out incomparably tender and juicy. In this recipe, we marinate and bake together with chicken legs fresh champignons, so the dish will get new flavors.
To cook chicken legs with mushrooms in the oven you will need:
- chicken drumsticks - 6-8 pcs.
- champignon mushrooms (small) - 350-400 g
- mayonnaise - 200 g
- mustard - 30 g
- garlic - 2-4 cloves
- pepper, spices, salt - to taste
Chicken legs with mushrooms in the oven - recipe with photo:
In a small bowl, mix spicy herbs, crushed garlic and mustard with mayonnaise. Stir and set the mayonnaise-mustard sauce aside.
We wash well, dry and put the chicken drumsticks in a deep cup. Sprinkle the prepared legs with salt and a mixture of peppers, mix and let stand a little.
Then put the washed and dried mushrooms in a cup with legs. Mushrooms are best used small and baked whole. But if the mushrooms are large, then you can cut in half. Pour the shins with champignons with mayonnaise filling and mix well so that the sauce disperses throughout the volume. We stir the cup for half an hour in the refrigerator. If there is no time at all, then after mixing, immediately proceed to baking in the oven.
We take a suitable heat-resistant form and transfer chicken legs with champignons into it. We distribute all the remains of mayonnaise-mustard sauce on top.
Having sent the filled form to a heated oven, bake chicken drumsticks with mushrooms in the oven at 180 degrees for about 60-90 minutes. We take out the form from the oven when the legs with champignons become appetizingly ruddy, as in the photo.
A great addition to this dish would be a light vegetable salad. If more is needed hearty option, then any potato side dish is perfect. Chicken legs baked with mushrooms are ready!
This recipe is for economical hostess who likes to feed her family deliciously, but at the same time do not forget about the budget.
It is not difficult to prepare this dish. You can use the recipe as Everyday life- just for dinner, so and so holiday dish. Serve: with your favorite side dish, with or as independent dish. You choose! I use 2 chicken legs in my recipe, from one carcass.
Advice: whole chicken goes as a bulk purchase. It just needs to be split into pieces. Cook - as needed: for chops, salad and. But, more on that next time.
And now we are waiting for chicken legs and mushrooms.
Chicken legs with mushrooms - recipe
In order to cook dinner for two, I share with you the simplest cooking recipe.
First, let's clarify the quantitative composition:
2 chicken legs;
400 grams of mushrooms (champignons);
200 grams of onion;
1 clove of garlic;
1 bay leaf;
0.5 teaspoon oregano herb;
Salt pepper;
20 grams of mayonnaise;
70 grams vegetable oil for frying.
Chicken legs with mushrooms - cooking
Separate the chicken legs from the carcass. We prick on a fork and burn it over a fire to remove small hairs from the skin and make a "disinfection of the bird." Then we wash in cold water and dry with a paper towel. The legs are ready for further work.
We take young champignons. We wash them in water, dry them on a paper towel. Separate the legs from the hats. Then we grind each hat into several parts.
We clean the onion from the husk. Divide the peeled onion in half. Grind each half into half rings.
Only after we have prepared: legs, onions and mushrooms, we can start frying them.
We start with chicken legs. Pour 70 grams into a heated pan vegetable oil. We lay out the prepared legs. Fry on both sides until golden brown over medium heat.
We add salt only when fried on one side and the other.
Here, in a pan with fried chicken legs, add the onion cut into half rings.
Fry with onion over medium heat.
As soon as the onion becomes slightly transparent, add chopped mushrooms.
Continue frying over medium heat for 5 minutes.
mushrooms during heat treatment will change color. From white, they will become light brown, then add 20 grams of mayonnaise.
At this stage, add 0.5 teaspoon of dry herb oregano and a little black pepper.
Mix everything in the pan well. Cover with a tight lid and continue to cook over low heat.
At this time, chop the garlic. It is possible through garlic. But there is an easy way to grind - with a wide blade of a knife. For this method, the garlic clove does not need to be peeled. It should be put on the board. Put a knife on top of it and press it with the whole plane so that the garlic is crushed with a blade.
Then we remove the husk from the clove of garlic and send it to the pan under the lid to all the other ingredients for 1 minute.
We leave the stewed dish under the lid for 10-15 minutes. At the end of this time, lay out the juicy chicken legs along with the mushrooms on a dish.
Add tomato slices, dividing them into top and bottom parts, for decoration. We expose small dots on the halves with mayonnaise, imitating fly agaric hats.
I applied dots on mushrooms through a small hole with mayonnaise from an economy package. (I made a slightly noticeable cut in the new bag so that the sauce could come out of it in a small stream.) The mushrooms are ready.
Sprinkle the whole dish with parsley. We insert sprigs of washed dill near the fly agaric from tomatoes.
Chicken legs with mushrooms- ready! We serve the dish to the table.
Although this dish is designed for 2 people, with simple calculations it can be easily prepared for the number of people you expect.
Chicken meat is very versatile, it can be cooked in hundreds of ways and everyone will be different. This is something I really like about chicken, and also because it allows me to experiment a little with flavors. This recipe is one way to cook chicken legs, we will be making chicken legs with mushrooms cream sauce . The dish boasts original taste and amazing aroma. When you are very hungry, it is better not to start cooking, you can go crazy from the smell and appetizing appearance of the dish. Chicken legs with mushrooms in a creamy sauce are great for a lunch or dinner party when it is important to serve your dear guests something special.
Cooking time is about 1 hour.
Ingredients
- chicken drumsticks 7 pcs.
- Champignon mushrooms 250 g
- chicken bouillon 250 ml
- dry white wine 100 ml
- cream 20% 100 ml
- curry 1/3 teaspoon
- garlic 5-7 cloves
- thyme 10 g
- butter 20-25 g
- vegetable oil for roasting
- salt taste
- black pepper taste
According to this recipe, you can cook not only chicken drumsticks, but also other parts of the chicken: breasts, thighs, wings.
Chicken broth can be replaced with water. The taste of the sauce will weaken a little, but still better than nothing. The broth is not always available in the refrigerator.
Thyme can be used dry, then we need about 1/2 teaspoon.
The form in which the dish is prepared has a size of 20x20 cm. 7-8 chicken legs are just placed in this one.
Cooking
We prepare everything necessary ingredients. Wash the chicken thighs well and dry them with paper towels, so the crust will be tastier. 
Separate the thyme leaves from the stems. To do this, we squeeze the branch from above with two fingers and draw two fingers of the other hand along the branch from the top to the base (“against the wool”), all the leaves should separate from the stem. We do not need the stems themselves. 
We heat the pan, melt the vegetable and butter and fry the chicken drumsticks on a medium stove power until golden brown. Put the legs on a plate. The chicken is about a third done at this point. 
We cut the mushrooms into large plates and put them in the same pan. There is no need to add oil, it is already there after the legs. Add thyme and 2 garlic cloves cut in half to the mushrooms. Thyme usually releases its flavor during long cooking, so it is best to add it in the very first place. 
Fry on medium power until the liquid that the mushrooms release is completely evaporated. I like mushrooms that are a little more toasty, so I keep it on fire for another minute, constantly stirring. Add wine and let it evaporate a little. Already at this point there is very little alcohol left, and with further preparation it will completely leave the dish. 
Pour the broth (or water), cream into the pan, add the curry, as well as salt and ground black pepper to taste. If desired, you can add mustard and a pinch of rosemary. We mix. Keep on medium heat for another 2-3 minutes. We take it off the stove. 
We spread the chicken legs in the form, a little salt and pepper. 
Pour the sauce and mushrooms to the legs, which we try to distribute evenly in the form between the legs, that is, the leg should not be covered with anything from above, otherwise the chicken will not bake so well. If you are not sure that you can handle it, then we act differently: first pour the sauce and mushrooms into the mold, and then lay the legs on top. Add 3-5 garlic cloves cut in half to the sauce. If there is not enough liquid in the form, then you can add a little water. We put in an oven preheated to 200 ° C and bake for 30 minutes. 
Ready! You can call the guests who crowded in the hallway to dine, but most likely you won’t have to do this. They themselves will come to the aroma, which will be such that it is difficult to resist not going into the kitchen to inquire with the hostess what dish she will surprise with this time. Cooking according to this recipe, chicken drumsticks are obtained with a beautiful crust on the outside and juicy and fragrant meat inside. Enjoy your meal! 
Chicken legs with mushrooms in a creamy wine sauce is very tasty, fragrant and hearty meal. These legs are prepared quite easily and quickly. Basically, it will take about 15 minutes to prepare, and the oven will do the rest of the work for you. If desired, instead of legs, you can take thighs, wings, or even a breast (the main thing then is not to overdo it in the oven). You can serve such legs with your favorite side dish (ideally - with mashed potatoes, couscous or rice) or simply with a salad of fresh vegetables.
First, let's prepare all the necessary ingredients.
Wash the thighs and dry them thoroughly with paper towels.
Transfer them to a bowl and add chicken spice mixture to them (if ready mix no, you can do with just salt and pepper, or add whatever you like). If the spice mixture is without salt, then add it as well. We carefully massage the legs so that the spices are evenly distributed over their surface.
Heat up the pan with a small amount vegetable oil and on a fairly strong fire, fry the legs on all sides until golden brown. Fry the legs in batches so that during frying they are spacious in the pan and they do not touch each other.
While the chicken legs are fried, clean the mushrooms from dirt (ideally, you just need to wipe them with a damp sponge) and cut into halves-quarters or smaller segments, depending on the size of the mushrooms.
We transfer the fried legs to a dish and put it aside for now, and if necessary, add a spoonful of vegetable oil to the pan and send chopped mushrooms into it. Lightly add them and fry over medium heat until lightly browned.
Peel and chop the garlic cloves with a knife, add them to the already fried champignons. We mix.
Pour in the wine and over high heat, stirring constantly, let it evaporate almost completely. Thanks to wine, all roasts from chicken legs that have stuck to the bottom will safely fall behind.
Add mustard (I have it with grains, but it’s not necessary to use this one at all) and flour. Mix thoroughly.
Pour in cream with a fat content of 15-20%.
Stir and bring the sauce to a boil. If suddenly the sauce turned out to be too thick, then it can be slightly diluted with water or broth. We taste the sauce, and if necessary, season it lightly with salt and pepper (we don’t get carried away much, because the legs are already salty).
Now we transfer the resulting sauce into a baking dish (I did not do this, since I have a frying pan with a removable handle), and on top we already lay out the fried chicken legs tightly.
We send the chicken legs with mushrooms in a creamy wine sauce to an oven preheated to 180 ° C and bake them for about 20-30 minutes or more (the time depends on the size of the legs and how long you fried them) until the legs are completely cooked. By the way, if you wish, you can not bake them, but simply stew under the lid on the stove, it will also be very tasty.
That's all! Our chicken legs with mushrooms in a creamy wine sauce are ready and ready to serve.
Enjoy your meal!
