Legs stuffed with mushrooms and cheese. Chicken legs stuffed with mushrooms and cheese (baked in the oven)

A popular product is chicken legs, from which various dishes are made. You can buy these products in any supermarket, and they cost an order of magnitude cheaper than beef, lamb and pork meat. Boneless Stuffed Chicken Legs is a dish that you can feed the whole family during a lunch or evening meal or surprise guests. There are many filling options: vegetables, boiled eggs, cheese, dried fruits.

Recipe for stuffed chicken legs

To prepare a stuffed ham, it is washed, all excess is removed and the skin is carefully removed without tearing. The meat is separated from the bone, finely chopped or chopped in a blender and then used in the filling along with mayonnaise or sour cream. The resulting mass is filled with the skin removed earlier and fastened with toothpicks. Then the hams are salted, smeared with mayonnaise or soy sauce, marinade and baked. The skin is stuffed not only with meat or vegetables (tomatoes, carrots), but also with other products, for example, oranges, mushrooms (oyster mushrooms, champignons).

Time: 90 min.
Servings: 4 persons.
Calorie content of the dish: 151.5 kcal / 100 g.
Cuisine: European.
Difficulty: medium.

Chicken legs stuffed with cheese and mushrooms is a great dish for a family dinner or any holiday. Cooking will take about 1.5-2 hours. All ingredients are available and relatively inexpensive, except for hard cheese, but it will take a little - only 50 g. Choose champignons from mushrooms. Wash the chicken and dry well.

Ingredients:

chicken legs - 4 pcs. (1 kg);
champignons - 180-200 g;
hard cheese - 50 g;
butter - 50 g;
onions (large) - 1 pc.;
sour cream or mayonnaise - 2-4 tbsp. l.;
garlic - 1 clove;
vegetable oil - for frying;
salt, pepper (freshly ground) - to taste.

Cooking method:

Separate the skin from the chicken flesh with a knife, carefully remove it with a stocking, leaving a part on the lower joint. After that, cut the tendons and cut the bone.
Squeeze garlic into a bowl, add a little salt, pepper, mayonnaise. Mix thoroughly.
Rub the skin inside and out with the resulting mixture, put aside.
For the filling, wash, dry and cut the mushrooms into small cubes. Grate the cheese, and peel and finely chop the onion.
Heat vegetable oil with butter in a frying pan, put the chopped onion, pepper and salt a little. Sauté the onion until soft, then remove with a slotted spoon to allow the oil to remain in the pan.
Put the mushrooms in it, which you need to lightly salt and fry for 6-8 minutes, making the fire medium. Stir occasionally.
Separate the chicken meat from the bones, make minced meat out of them by passing through a meat grinder or using a blender. Then remove the minced meat in a bowl and add 50 g of butter there, mix them.
Add fried onions, mushrooms, cheese and salt and ground pepper to the same container. Mix the whole mass, fill it with not very tight chicken skin.
Tuck the free edge inward or secure with a toothpick. Lubricate the product with salted sour cream or mayonnaise, put in a baking dish.
Send to the oven. Bake at 180 degrees for half an hour.

In the oven

Time: 90 min.
Number of servings: 6 persons.
Cuisine: author's.
Difficulty: medium.

A universal cooking option is stuffed chicken legs in the oven. As a result, the products are tasty and very juicy. You can even serve them on the festive table. Complete the hams with some side dish so that there is enough food for everyone. The longest stage is preparatory, so separate the skin from the meat in advance without damaging it.

Ingredients:

chicken legs - 6 pcs. (1.5 kg);
large bulbs - 2 pcs.;
loaf soaked in milk - 200 g;
mayonnaise or thick sour cream - 3 tbsp. l.;
seasonings, pepper, salt - to taste;
grated cheese - optional;
vegetable oil - for baking.

Cooking method:

Remove the skin shells in a cold place for a while or send them to the refrigerator overnight, after covering them with cling film.
To prepare the minced meat, chop the chicken meat along with the peeled onion and squeezed loaf. Salt the mixture, add your favorite seasonings.
Stuff each shell with the minced meat, but not too tightly, otherwise they will burst during baking. In order not to fix it with a toothpick, skewer or thread, it is better to put the minced meat on a spoon less. Wrap the longer edge inside the “stocking” or tuck it down already on the baking sheet.
Line a baking sheet with foil and pour some vegetable oil on it. Fold the resulting semi-finished products on it with a seam down.
Lubricate the blanks with salted sour cream or mayonnaise. Send to the oven, heated to 180-190 degrees, for about half an hour (until a blush appears). Pierce the skin to make sure the juice is clear.
If you want, sprinkle with grated cheese 10 minutes before full readiness.

With mushrooms

Time: 80-90 min.
Servings: 4 persons.
Calorie content of the dish: 187 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: author's.
Difficulty: medium.

Having decided to make chicken legs, you can stuff them with meat stuffing with mushrooms and eggs. You will need some fresh mushrooms. In the recipe, stuffed hams are not smeared with mayonnaise or sour cream, and the filling is tender due to the addition of cream. Use the finished dish as an addition to the main one. It is ideal for lunch or dinner with family and friends.

Ingredients:

chicken legs - 4 pcs.;
champignons (fresh) - 8 pcs.;
onion (bulb) - 2 heads;
eggs - 2 pcs.;
cream - 1/2 cup;
butter (butter) - 80 g;
chopped parsley - 2 tbsp. l.;
black pepper (ground), vegetable oil, salt - to taste.

Cooking method:

Make an incision and remove the skin from the chicken legs so that it remains on the bone underneath. Carefully cut off the entire meat part and chop it with a food processor. Next, remove the bone, leaving a small piece at the base that holds the skin.
Add oil to the heated skillet. Sauté the onion (finely chopped) in it until soft, about 8 minutes. Send chopped mushrooms there, cook for about 3 more minutes.
Transfer the meat to a bowl, add the fried onions and mushrooms, cream, beaten eggs. Season the mixture with salt and pepper, mix well.
Fill the shells with stuffing. Use toothpicks to secure.
Place the legs on a greased baking sheet. Drizzle a little vegetable oil on top, sprinkle with pepper and salt. Cook the dish in the oven at 180 degrees for 25-30 minutes.

With eggs and cheese

Time: 70-90 min.
Servings: 4 persons.
Calorie content of the dish: 177 kcal / 100 g.
Purpose: festive table, lunch, dinner.
Cuisine: European.
Difficulty: high.

To achieve an interesting combination of flavors, add some eggs and cheese to the minced chicken. The result is a very satisfying second course (as in the photo below), which can be served after soup or other food. Since stuffed legs are cooked for a long time, make more semi-finished products in advance. Sprinkle with any herbs before serving, if desired.

Ingredients:

chicken legs - 4;
cheeses - 150 g;
champignons - 200-250 g;
egg - 1 pc.;
greens - a bunch;
onion - 1 pc.;
garlic - 3-4 cloves;
mayonnaise - 40 g;
pepper, salt - to taste.

Cooking method:

Wash and dry the chicken legs, remove the skin with a stocking, gently pulling it from the edge to the bone. Remove the shells in the refrigerator. Remove all meat from the remaining parts, cut into medium-sized pieces.
Wash the mushrooms. After drying with a paper towel, cut them into thin plates. Chop the onion into small cubes.
Finely chop the greens, and grate the cheese. Pass the garlic cloves through a press.
Fry in a pan until half cooked chicken meat, onions, mushrooms. Season the whole mass with pepper, salt. You can also send your favorite spices (for example, cinnamon, curry) there.
Transfer the resulting frying to a cup, let it cool. Drain excess liquid. Add garlic, herbs, cheese, beaten egg. Mix the filling, but do not salt.
Stuff the skin by stuffing each "stocking" tightly. Pull, sew the edges with a thread with a needle.
Arrange the stuffed hams on an ovenproof dish, seam side down. Each thinly grease with mayonnaise, adding a little tomato paste.
Send the dish to the oven, heated to 180-200 degrees. After 40-60 minutes, remove the chicken legs when a golden crust appears on them. Remove the threads from the cooled products.

With prunes and buckwheat

Time: 80 min.
Servings: 4 persons.
Calorie content of the dish: 199 kcal / 100 g.
Purpose: lunch, dinner, for any celebration.
Cuisine: European.
Difficulty: high.

Using a boneless leg when cooking, you can fill it with minced meat mixed with buckwheat and prunes. Several of these products will be a delicious and hearty lunch or dinner. Nutmeg and pepper will add spice to the dish. Use ready-made legs as a main or second course, depending on how many products you have prepared. If a little, then serve them on the table with a side dish, for example, with mashed potatoes.

Ingredients:

chicken legs (large) - 4 pcs.;
buckwheat - 2 cups;
prunes - 400 g;
walnuts, mayonnaise / sour cream - 2 tbsp. l.;
butter - 50 g;
onions - 1 pc.;
pepper, nutmeg, salt - to taste.

Cooking method:

Gently remove the skin from the leg with a stocking. Lubricate it from the inside with mayonnaise or sour cream, pre-salt and pepper.
Remove the meat, separating the tendons from it. Pass through a meat grinder a couple of times, adding pepper, salt and nutmeg.
Cook crumbly buckwheat porridge, after calcining the cereal in a pan.
Add onions, fried until golden brown, and ground nuts (walnuts) to the finished porridge.
Mix pre-soaked prunes with buckwheat porridge, onions and nuts. Next, fill the skin like this: lay out the minced chicken meat, then the prunes and again a layer of minced meat.
Put the stuffed hams on a baking sheet, previously greased with oil. Add a little broth and bake in the oven at 180-200 degrees until fully cooked.

Stuffed with rice and dried fruits

Time: 70 min.
Servings: 4 persons.
Calorie content of the dish: 160 kcal / 100 g.
Purpose: lunch, dinner, festive table.
Cuisine: European.
Difficulty: medium.

You can fill the chicken skin from the legs not only with meat, but also with rice, dried fruits. Groats will make the treat more lean and less greasy, because. less meat will be used compared to other recipes. Thanks to dried fruits, the dish will become sweetish, but in general, their taste will not be strongly felt. Such chicken legs with minced meat can be served both hot and cold as a second course or snack.

Ingredients:

chicken legs - 4 pcs.;
long-grain rice (for example, Uvelka) - 2 cooking bags;
butter - 1 tbsp. l.;
dried apricots or prunes - 1/2 cup;
cashews or pine nuts - 1/2 cup;
lemon (zest) - 1 pc.;
garlic - 2-3 cloves;
olive oil - 1 tbsp. l.;
seasonings, salt, pepper - to taste.

Cooking method:

Boil both bags of rice almost until cooked, put in a container and, after adding butter, leave to cool.
Scald prunes or dried apricots with boiling water, cut into strips.
Remove the zest from the lemon using a medium-sized grater - you should get shavings. Cut the garlic into strips or slices.
Add finely chopped dried apricots or prunes, garlic, grated zest, fresh raisins and nuts (pine nuts) to the rice. Mix the ingredients, salt and pepper a little.
Lift the skin on small legs, fill the free space with stuffing. Transfer the rest of the last to a baking dish. Put the chicken legs on top, brush with lemon juice and olive oil.
Send to the oven, preheated to 180-200 degrees. Bake for 30-40 minutes.

With cookies and apples

Time: 80-90 min.
Servings: 4 persons.
Calorie content of the dish: 182 kcal / 100 g.
Purpose: lunch, afternoon snack, dinner.
Cuisine: author's.
Difficulty: medium.

Stuffed chicken legs with apples and liver will be a good addition to a family lunch or dinner. True, this version of the dish is not suitable for those who do not like chicken liver. Ready-made legs stuffed with minced meat can be served with a side dish. Stewed vegetables (carrots, cauliflower), green salad, crumbly buckwheat porridge or canned green peas are perfect as it.

Ingredients:

chicken legs - 4 pcs.;
chicken liver - 60 g;
white wheat bread - 50 g;
milk or cream (11%) - to taste;
apple - 1 pc.;
butter - 3-4 tbsp. l.;
nutmeg, salt, pepper - to taste.

Cooking method:

Wash and dry the chicken thighs, remove the skin from them with a stocking, being careful not to damage it. Coat each shell inside with oil, salt.
Soak the pulp of bread in cream or milk, pepper, salt. Then add nutmeg.
Separate the chicken meat, pass it along with soaked bread and fried liver through a meat grinder.
Sweet and sour apple, for example, antonovka, peel and remove the core. Cut the fruit into small cubes, mix with minced meat.
Fill each shell with the resulting filling. Fasten them with threads, fry in butter.
Send to the oven (180-200 degrees), wait for readiness. Before serving, pour the dish with the resulting juice, oil.
You can sprinkle lemon juice on top of each product. Serve as a second course or with a side dish.

Diet, steamed

Time: 80-90 min.
Servings: 4 persons.
Calorie content of the dish: 145.8 kcal / 100 g.
Purpose: lunch, afternoon snack, dinner.
Cuisine: author's.
Difficulty: medium.

You can make dietary hams stuffed with minced meat one of your main dishes. You need to cook them not in a pan or oven, but for a couple. Do not use cheese, ham, mustard or other equally high-calorie foods. With the resulting lean legs, you can treat even unexpected guests. These products are delicious and relatively low in calories.

Ingredients:

chicken legs - 4 pcs.;
cauliflower, broccoli - 100 g each;
canned green peas - 4 tbsp. l.;
carrots (medium), chicken egg - 1 pc.;
butter - 10 g;
paprika, salt - to taste.

Cooking method:

Remove the skin from the prepared legs with a stocking, separate the meat from the tendons, bones, and then chop finely. Lubricate each shell inside and out with oil, salt and pepper.
Boil all vegetables in salted water: cabbage should be put at the end of cooking carrots. Reserve the broth for the sauce.
Grind the prepared vegetables along with the meat in a blender. Supplement the finished mixture with a raw egg, green peas. Add pepper, salt, paprika.
Fill the prepared shells with minced meat, secure the edges with a toothpick, and place in a double boiler.
Serve the finished dish to the table with a potato side dish, sprinkle it with dill and add vegetable puree or rice. Drizzle with béchamel or white sauce for flavor.

Video

You can cook a lot of dishes from chicken meat - there are an incredible number of recipes. And one of the biggest pluses is that almost all of them are prepared very quickly and simply. Among such dishes are stuffed chicken legs. In addition, this is a great option for a novice hostess who suddenly decided to surprise her loved ones with a new dish.

To prepare such legs, you do not need to purchase any special products at all. You will need the same ingredients that you have always used when cooking chicken. Stuffed chicken thighs are very tender and juicy. And thanks to the fact that you can choose different fillings, the dish becomes simply universal. It will be appropriate for weekdays and holidays.

Stuffed chicken thighs

Ingredients:

chicken legs - 4 pcs. (medium)
pork - 150 gr.
garlic - 2 cloves
orange - 1 pc.
homemade mayonnaise
salt - to taste
seasonings - to taste

Cooking method:

Gently removing the skin from the leg “stocking” is very simple.

Separate the fillet from the bone and cut into small pieces, add the pork cut into pieces to it.

Marinate in homemade mayonnaise, as it includes pepper, salt, and mustard (for 30 minutes).

Then cut the orange into slices without peel and squeeze the garlic. Salt, pepper to taste and mix well.

Fill the "stockings" with stuffing, wrap the edges and fasten with a toothpick for reliability. Put in a hot pan and fry the chicken legs slightly on each side until golden brown. Then put the fried chicken legs in a baking dish and bring to readiness in the oven at a temperature of 180 degrees for about 20 minutes.

The dish is ready!

Stuffed chicken legs with mushrooms

To prepare this dish you will need Ingredients:

chicken legs - 2 pcs. (large)
mushrooms (fresh or pickled) - 200 gr.
carrots - 1 pc.
egg - 2 pcs.
green onion - a few feathers
loaf - 1/5 part

Cooking method:

Wash the ham and pat dry a little. Remove the skin and separate the meat from the bones, finely chop or pass through a meat grinder. Put the loaf in milk or water to soak for a while. Then squeeze.

Mushrooms. If they are fresh, then just cut them. If marinated - rinse from the marinade, dry and cut. Peel the carrots, wash and cut into small cubes.

Heat up a frying pan, pour in a little vegetable oil and fry carrots and mushrooms in it.

All prepared products: chicken meat, carrots with mushrooms, put a squeezed loaf on a plate, beat in eggs, add green onions (finely chopped), pepper and salt, you can add your favorite spices. Mix the minced meat well.

Take the chicken skin and carefully fill the inside with minced meat, distribute it so that it is even for each leg. Those places where the gaps turned out, sew up with a needle (preferably with a thick thread). Sew up the edges of the skin too.

Lubricate a baking sheet or frying pan with oil and put the stuffed chicken legs there. Bake in the oven. When they are ready, remove the baking sheet from the oven and let cool. Now you can carefully remove the threads, cut the stuffed chicken legs with mushrooms and put them on a dish.

Stuffed chicken legs with prunes

To prepare this dish you will need Ingredients:

chicken legs - 4 pcs.
onion - 1 pc.
prunes - 80-100 gr.
walnuts - 40 gr.
hard cheese - 40-60 gr.
garlic - 2-3 cloves
parsley
mayonnaise or sour cream - 2-4 tbsp. l.
butter - 50 gr.
freshly ground pepper

Cooking method:

Wash chicken thighs and pat dry. Remove the skin and cut the bone.

Squeeze a clove of garlic into a small plate, add a little mayonnaise, a little salt and freshly ground pepper, and mix.

Rub the skin inside and out with the resulting mixture and set aside while the filling is being prepared.

Prepare the stuffing. Wash the prunes, put in a small bowl, pour boiling water over and leave for 15-20 minutes. Drain the liquid from the steamed prunes, if necessary, remove the seeds and finely chop the prunes. Chop the walnuts with a knife or chop in a blender (not very finely).

Peel the garlic and finely chop. Cheese grate on a medium or large grater. Wash parsley, dry and chop. Peel and finely chop the onion.

In a frying pan, heat a little butter and vegetable oil, put the onion, a little salt and pepper with freshly ground pepper.

Fry the onion until soft, stirring occasionally. Separate the chicken meat from the bones and pass through a meat grinder (or chop in a blender).

Put a piece of butter (about 50 gr.) In a plate with minced chicken. Mix the minced meat with butter with your hands. Add prunes, walnuts, chopped garlic, fried onions, cheese, parsley, salt and freshly ground pepper. Mix the stuffing well.

Stuff the chicken skin with the prepared stuffing (not too tight so that the skin does not burst during baking). The free edge of the skin can be tucked into the leg or fixed with a toothpick.

Lubricate the legs with mayonnaise or salted sour cream and put in a baking dish. Bake for about 30 minutes at 180°C.

Serve hot, as a main course or as a cold appetizer.

Stuffed chicken legs with prunes and nuts

To prepare this dish you will need Ingredients:

chicken legs - 4 pcs.
parsley - 1 bunch
b / k prunes - 0.5 tbsp.
walnuts - 0.5 tbsp.
cream / mayonnaise - 0.5 tbsp.
onion
onion red onion/leek
ground pepper
salt - to taste

Cooking method:

Remove the skin from the legs carefully, preserving its integrity. Separate the meat from the bones, twist together with nuts, herbs and prunes in a meat grinder or blender.

Add cream and onion to minced meat, pepper and salt, mix.

Stuff the skin of the legs with minced meat, securing the edges of the skin with toothpicks.

Place in a greased pan, season with salt and cover with foil. Bake in a preheated oven until tender, removing the foil at the end to brown the dish.

Serve stuffed chicken legs with potatoes or fresh vegetables.

Stuffed chicken thighs with vegetables

To prepare this dish you will need Ingredients:

chicken legs - 4 pcs.
green peas - 400 gr.
carrots - 400 gr.
egg - 2 pcs. (boiled)
garlic - 3 cloves
sour cream - 1 tbsp. l.
salt - to taste
pepper - to taste

Cooking method:

Boil carrots and cut into cubes. Gently, with a stocking, remove the skin from the legs. Finely chop the meat, add peas, carrots, chopped eggs, salt, pepper and mix well.

Sew up the removed skin with cotton thread from one end. Put the minced meat through the remaining hole and sew it up too.

Grate stuffed chicken legs with garlic and salt a little.

Bake on the lower rack of the air fryer at medium fan speed at 260 degrees for 30 minutes.

10 minutes before readiness, grease the chicken legs with sour cream.

Legs stuffed with vegetables and cheese

To prepare the dish that I want to offer you, you need to make some effort. But, despite this, we will end up with very tasty chicken legs, olives and cheese. The process is quite lengthy, so you need to have enough free time. If you have little time, then you can make blanks in advance (prepare the legs and stuffing). Cooking time - 2 hours. Required Ingredients:

Wash mushrooms and cut into small pieces.

Wash a small carrot and peel it. We rub on a fine grater.

Fry the mushrooms in vegetable oil, stirring constantly.

When the champignons are slightly fried, add the grated carrots to them. We fry everything together a little more.

We transfer the finished filling to the bowl and let it cool. Wash the ham thoroughly. Carefully remove the skin from them, slightly cutting the film. We do not remove it completely, but leave a little, not reaching the end. The skin is quite easy to this process.

Now we need to remove most of the bone, leaving a small piece of it at the very end. To do this, we first remove (using a hatchet) the extra transverse bone (if present).

Gradually release the main bone from the meat. You can make a longitudinal incision along the meat. When the bone is released, we move the meat away so that we can chop off the part of the bone that we do not need. We do this in one fell swoop, trying to cut the bone without splinters. We don’t need surprises in the finished dish in the form of small pieces of bones. Therefore, we carefully check everything and, if necessary, remove the excess.

Lightly salt and pepper the legs prepared in this way.

Top with mushroom and carrot filling.

Olives cut into small pieces.

Put the olives on top of the filling.

We rub the cheese on a fine grater.

Put the grated cheese on top of the entire filling.

We connect the edges of the meat. There is no need to sew them together, since we put the skin on top of everything like a stocking.

We fasten the edges of the skin with a toothpick. From the end of the leg, we also fix the edge.

Fry the stuffed chicken legs on both sides in a pan.

Dishes from chicken and its various parts are often present on our table. Chicken meat is delicious, quick and easy to prepare. But if you still want to surprise your relatives or guests, then you should cook chicken legs stuffed with mushrooms and cheese, beef, pork or offal, vegetables or minced meat.

You will have to tinker with stuffed chicken legs a little longer, but everyone will appreciate your efforts: the dish will turn out juicy, tender, fragrant, appetizing, unusually tasty and will be able to decorate any holiday table. Let me share my recipes with you and tell you how I cook stuffed chicken legs.

Recipe for stuffed chicken legs in the oven with a photo

Kitchen appliances and utensils: sharp knife, bowl, blender, board, baking sheet, foil, oven.

Ingredients

Step by step cooking

Soak 10 grams of dry mushrooms in boiling water. From the washed and dried three legs, carefully, without damaging, remove the skin, and at the very end do not remove it from the bone, but chop off a piece of bone with the skin with a knife.
Remove the meat from each chicken leg, separating it from the bones.
Grind the removed meat in a blender and transfer to a deep bowl. Peel the carrots, cut into arbitrary pieces, chop in a blender and add to the meat.
Peel the onion, 5 cloves of garlic, bell pepper, remove the tough leaves from the lemongrass, leaving the softer ones, and squeeze the soaked mushrooms. Randomly cut and chop everything in a blender, then laying it out to the meat and carrots.
Put a tablespoon of sugar, two coffee spoons of salt, ground coriander, dried garlic, turmeric, chili flakes and black pepper to the minced meat. Add all the spices to your taste or replace with those that you like more, and mix everything well.
Line a baking sheet with foil. Take the previously removed skin from the leg and fill it with minced meat, trying to give the shape of a chicken leg.
Put all formed legs on a baking sheet and put in an oven preheated to 200 degrees for 40-50 minutes.
Ready-made legs can be served both hot and cold.

Recipe video

Do you think that you will have difficulty preparing this dish? Afraid you won't be able to skin the legs? Do not worry, carefully watch the video, and you will definitely succeed.

Boneless leg stuffed with mushrooms

Time for preparing: 2.5-3 hours.
Servings: 4.
Kitchen utensils and appliances: meat grinder, sharp knife, bowl, cutting board, oven, baking sheet.

Ingredients

Step by step cooking

Carefully remove the skin from the four washed and dried legs, chopping it off with a piece of the joint. You should get a kind of pocket made of skin with a bone on the edge. Cut all meat off the bones.
Soak slices of loaf (4 pcs.) in water for a couple of minutes, remove and squeeze.
Onion (2 pcs.) And raw mushrooms (6 large champignons) cut into small cubes and fry all together in sunflower oil for 8-10 minutes.
Scroll chicken and loaf twice in a meat grinder. Put the fried onions and mushrooms in the minced meat and add half a bunch of finely chopped dill.
Season the ground beef with 1 heaping teaspoon of chicken seasoning, a little more salt (¼ to ½ teaspoon salt) and freshly ground black pepper. Mix everything well.
Fill the removed skin with the minced meat and wrap the skin so that the minced meat does not peek out. Lay the legs seam side down on a greased baking sheet.
Lubricate the surface of the legs with sour cream or mayonnaise and bake them for 15-20 minutes at 180 degrees.
Serve the finished legs hot or cold.

Recipe video

Watch the video and cook this delicious dish for dinner or a festive feast.

Anything can be additional filling products - it depends on your imagination and willingness to experiment in the kitchen. You can add boiled eggs, dried fruits, fresh herbs. The most important thing is that all the filling ingredients are well chopped in a blender or meat grinder or very finely chopped, as large elements can break the chicken skin.
Stuffing the skin with minced meat is also not worth it very tightly, since it can burst when baked in the oven. To prevent the stuffing from falling out, you can sew up leather pockets or chop with toothpicks, but when serving, do not forget to carefully remove the threads or toothpicks. If desired, the legs before baking can be rubbed with garlic, greased with sour cream or mayonnaise, sprinkled with grated cheese or poured with sauce.
Of course, you will have to tinker with stuffed chicken legs: remove the skin, cut the meat from the bones, chop the minced meat, stuff the skin again and only then bake it - it will take much more time than just cooking chicken legs in the oven.

How to serve

Stuffed chicken legs can be served as a hot dish with any side dish. In this case, you serve the chicken leg whole. They can also be served as a snack, for this the legs are cooled, cut into wide slices and beautifully laid out on a dish.

I shared with you the recipes for making stuffed chicken legs, and you just have to try to cook them, please your relatives and friends with delicious food, but also don’t forget to share your impressions about the dish in the comments.

There are a huge number of recipes for cooking chicken legs. We cook them, fry them, stew them, bake them. I offer you a recipe for stuffed chicken legs. This dish is perfect for the holiday table.

Cooking stuffed chicken legs is not as difficult as it might seem at first glance. As a filling, in addition to minced meat, you can use: cereals, mushrooms, various vegetables, it all depends on your preferences. It can be served as a hot dish or as a cold appetizer.

Wash chicken legs, dry. We take a small sharp knife and separate the skin from the meat. Carefully remove the skin, like a stocking, cutting with a knife where it does not want to be removed. We leave a part of the skin on the lower joint.

We cut the tendons with a knife and cut the bone.

Rub the removed skin with salt and pepper inside and out.

Remove the meat from the bones, grind in a meat grinder. Fry the onion in a pan until soft. Greens finely cut. We rub the cheese on a fine grater. Pass the garlic through a press.

We put in a container: minced meat, onion, rice, herbs, butter, cheese, garlic. Add salt and pepper, mix.

Fill the chicken skin with the prepared mixture (not very tightly). We fill the long edge of the skin inside the "stocking" or fasten it with toothpicks. I warn you right away that, most likely, you will have some of the filling left. It can be used in the preparation of other dishes.

Pour a little vegetable oil into a baking dish, spread the legs and coat them with sour cream. Bake in an oven preheated to 190-200 degrees until browned, about 30-40 minutes. In the process of baking, pour over the stuffed chicken legs with the juice that stands out several times.