Stuffed chicken legs. Stuffed boneless chicken thighs

My friends, today I want to present to your attention an amazing recipe - “Stuffed Chicken Legs Without Bone”.

Whether you have to tinker or not depends on your skills. But believe me, it will not be difficult for even the most skillful hostess to remove the skin from the chicken leg and fill it with stuffing. Moreover, we will make the filling without any special frills, just finely chop the necessary ingredients, mix and that's it.

Well, now to the point!

I can’t give the exact proportions of what and how much to take in this recipe. The fact is that all chicken legs are different, eat more, eat less. Let's focus on taste.

So, first of all, we take 6 chicken legs. When you make a purchase, pay attention to the fact that it is best to take the legs of a medium size.

We also need salt, ground black pepper and a jar of canned champignons. Canned mushrooms can be replaced with fresh or frozen ones. But in this case, fresh mushrooms will have to be washed well and cut into slices; frozen - thaw and squeeze out excess liquid. And also an onion the size of a very large chicken egg.

Rinse the chicken legs under running cold water and carefully remove the skin from them with a stocking. Honestly, the skin is removed very easily, you just need to be a little careful and not tear it. But even if this happens, and a small hole forms, then it's okay, you can stuff such a stocking with stuffing.

We will remove the skin to the joint, then carefully, with a sharp knife, cut off the bone, as in the picture.

Turn the stocking inside out, that's it, it's ready to be stuffed with minced meat. If you wish, prepared stockings can be put in a bowl, add a little mayonnaise to them, mix and set aside, let them marinate while we are doing the filling.

Now let's start preparing the filling for stuffed boneless chicken legs.

We cut the meat from the bones, do not try to cut it off completely, we don’t need so much meat. Just cut off the soft parts. The bones can be frozen and subsequently cooked on their basis a wonderful chicken broth.

Cut the cut meat into small pieces, add to it a finely chopped onion (the size of a very large chicken egg) and a jar of canned champignons (chopped). Now salt and pepper all this (to taste), mix well. The filling is ready.

By the way, I have a wonderful thing that can chop both mushrooms and onions in such a piece as I need. Here she is in the photo below.

For example, with this gadget, I chop an onion into tiny pieces in a matter of seconds. Thanks to him, I completely forgot about the tedious grater. In general, such a wonderful thing can chop almost all vegetables and fruits, it greatly simplifies the cooking process and greatly reduces the time, at least it took me only 15 minutes to cook a whole bowl of okroshka, although the eggs and potatoes were already peeled and peeled .

You will say: “Yes, a good thing, but too expensive!”. I hasten to please you, you can buy it for only 190 rubles. Follow the link and make sure that I am not deceiving you. And yes, I must point out the fact that this is not a Chinese fake, but a real product from a TV store.

Well, now we proceed to the most interesting moment - we fill each stocking with stuffing. We fill tightly, try to leave no voids, but you should not overdo it either - you can tear the skin quite easily.

We wrap the stuffed stocking, as in the picture, lay it seam down on the sheet. We do this with all our legs. And note that we don’t need toothpicks and we won’t sew up the skin with threads because we don’t need it, the finished legs will keep their shape perfectly without all these tedious things.

If it so happened that the filling came out more than necessary, you should not despair. Stuffed pancakes can be made from the leftover filling. In the simplest version, fry the rest of the filling (if it turned out to be quite a lot) in a pan until the meat is ready and serve with fried potatoes or mashed potatoes.

We put a sheet with stuffed boneless chicken legs in an oven heated to 200 degrees and bake until golden brown (approximately 25-35 minutes). To be honest, I never timed it, the fact is that the fried skin is always a signal of readiness.

Stuffed chicken legs are a great option for any novice housewife who decides to surprise her loved ones with a new dish. In order to deliciously cook such chicken legs, it is not at all necessary to stock up on some special food products. You will need the same ingredients that you could always use in the process of preparing chicken.
Stuffed chicken legs, when properly prepared, are very juicy and tender. Due to the fact that you can pick up various fillings, the dish becomes universal. It will be appropriate, both on the everyday table and on the festive table. We bring to your attention a classic recipe for stuffed chicken legs with mushrooms. To prepare such a dish, you will need the following components:

Two large legs (best if the skin is whole), Two hundred grams of mushrooms (fresh or pickled), One carrot, Two chicken eggs, A couple of green onion feathers, One fifth of a loaf.

Rinse the chicken legs thoroughly and dry them a few. Remove the skin and then separate the meat from the bones, finely chop or pass through a meat grinder. Put the loaf for some time to soak in milk or water. Then you need to squeeze it out.
Now we can move on to the mushrooms. If they are fresh, then it will be enough just to cut them. In the event that the mushrooms are pickled, then it is necessary to rinse them from the marinade, dry them, and then cut them. Carrots must be peeled, washed, and then cut into small cubes. Preheat the pan, pour a small amount of vegetable oil into it and then fry the carrots and mushrooms on it.
All prepared ingredients, in particular: chicken meat, carrots with mushrooms, squeezed loaf, must be placed on a plate, beat in eggs, add green onion (finely chopped), pepper, salt, add spices. Thoroughly mix the resulting minced meat. Now you should take the chicken skin and fill it very carefully inside with minced meat, while distributing it in such a way that it is absolutely equal for each leg. Those areas where you have got gaps must be sewn up with a needle (take a thick thread). Now grease a baking sheet or frying pan with oil and place the stuffed legs there. Bake the mass in the oven. When the chicken legs are ready, you need to get the baking sheet from the oven and let it cool. After that, you can carefully remove the threads, cut the stuffed chicken legs together with mushrooms and arrange them beautifully on a dish. Enjoy your meal!

We offer you another recipe for making delicious stuffed chicken legs with vegetables. To prepare the dish you will need the following ingredients:

Four large chicken legs, Four hundred grams of green peas, Four hundred grams of carrots, Two boiled eggs, three cloves of garlic, one tablespoon of sour cream, salt, pepper - to your taste.

Carrots must be boiled and cut into small cubes. From the legs, very carefully, with a stocking, remove the skin. The meat must be chopped finely, add peas, carrots, chopped eggs, pepper, salt to it, after which it must be thoroughly mixed. The removed skin must be sewn up with cotton thread from one end. Through the remaining hole, you need to lay the minced meat and also sew it up.
Stuffed chicken legs must be grated with garlic and lightly salted.
It is necessary to bake everything on the lower grill of the air grill, directly, at an average fan speed at a temperature of two hundred and sixty degrees for thirty minutes. Ten minutes before readiness, it is recommended to grease the legs with sour cream.

Legs stuffed. Recipe for stuffed chicken legs with prunes.

To prepare such a delicious holiday recipe, you will need the following ingredients:

Four chicken legs, one onion head, eighty to one hundred grams of prunes, forty grams of walnuts, forty to sixty grams of hard cheese, two or three cloves of garlic, fresh parsley, two to four tablespoons of mayonnaise or sour cream , fifty grams of butter, freshly ground pepper.

Chicken thighs must be washed and then dried. Remove the skin and cut the bone. Next, you need to give out a clove of garlic to a small plate, add a small amount of mayonnaise, salt to your taste and freshly ground pepper, and then mix thoroughly. The skin inside and out must be rubbed with the resulting mixture and then placed aside while the filling is being prepared. Prepare the filling in the meantime. To prepare it, rinse the prunes thoroughly, place in a small bowl, pour boiling water over everything and leave it for fifteen to twenty minutes. It is necessary to remove 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 (but not very finely). Garlic must be peeled and finely chopped. Grate the cheese on a medium or large grater. Parsley greens should be washed, dried and finely chopped. Peel the onion and chop finely. In a frying pan, heat a small amount of butter and vegetable oil, place the onion, salt a little and pepper with freshly ground pepper. Saute the onion until soft, stirring occasionally. Chicken meat must be separated from the bones and then passed through a meat grinder (or chopped in a blender). Place a slice of butter (about fifty grams) in a plate with minced chicken. Mix the minced meat with the butter with your hands. Add prunes, walnuts, chopped garlic, fried onions, cheese, parsley, salt and freshly ground pepper. Stir the filling thoroughly. The chicken skin must be stuffed with the prepared stuffing (just not too tight so that the skin does not burst during the baking process). You can fill the free edge of the skin inside the chicken legs or fix it with a toothpick. Now grease the legs with mayonnaise or salted sour cream and place them in a baking dish. Bake the legs for about thirty minutes at a temperature of one hundred and eighty degrees. The ham must be served hot.

Boneless stuffed chicken legs - the subtleties of cooking.

When choosing chicken legs for stuffing in a store, it is recommended that you immediately pay attention to the skin: since it should be dense, strong and not have tears. In the process of preparation, the skin is removed, and the bone is cut off, directly from the meat edge. The meat is separated from the bones. Legs can be stuffed with porridge, mushrooms, vegetables, dried fruits. The filling for such a dish can be almost anything. In addition, stuffed chicken legs can not only be baked in the oven, but also fried in a pan. Very tasty chicken legs are obtained, which are stuffed with cheese filling. To prepare them, you will need the following components:

chicken legs - four pieces; onion - one piece; fresh champignons - three hundred grams; hard cheese - two hundred grams; chicken egg - one piece; mayonnaise - to your taste; salt, pepper - to taste; vegetable oil - for frying.

To prepare stuffed chicken legs, chicken legs should be washed under cool water, then dried. Carefully remove the skin from the legs, separate the meat from the bones and grind it thoroughly in a blender. Onions, together with mushrooms, must be peeled, cut into small cubes and then fried in vegetable oil until fully cooked. Grate the cheese on a fine grater into a separate bowl. Add the egg, mushrooms along with onions and a small amount of grated cheese to the minced chicken. Mix everything thoroughly, season with salt and pepper to your liking. Stuff the chicken skin with the prepared stuffing and place the chicken legs on a baking sheet. Lubricate with mayonnaise on top and bake for forty minutes at a temperature of one hundred and eighty degrees. Before serving, you need to sprinkle the chicken stuffed with mushrooms with the remaining amount of cheese.

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 to soak for a while in milk or water. 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 the onion and finely chop.

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, maintaining 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.

This dish is a little tricky but very tasty.
Stuffed chicken legs will take their rightful place on your festive table - both as a hot dish and as a cold appetizer - cooled and cut into slices.

Ingredients for 6 servings:

6 chicken legs
200 g champignons
3 art. l. cream 20-22%
3 eggs
1/8 tsp ground nutmeg
2 tbsp. l. flour
lots of breadcrumbs
salt and pepper to taste
deep frying oil

Carefully remove the skin from the legs, carefully chop the bone in the area of \u200b\u200bthe last joint.
We cut the meat from the bones and grind into minced meat.

Add one egg white and beat with a fork. Whisking continuously, pour in the cream. Season the minced meat with salt, pepper and nutmeg.
Add finely chopped mushrooms.
Stir. Stuff the skin with minced meat.

Heat up oil for frying. Fry each leg until golden brown on both sides, after frying, put on paper napkins to remove excess fat. Then we put the fried chicken legs in a baking dish and bring to readiness in an oven preheated to 180 degrees for 15 minutes.
Serve hot or chilled

On video recipe variant without cutting meat from the skin.

STUFFED CHICKEN LEG WITH PRUNES

Photo from the site

You will need:

4 chicken legs,
1 onion
80-100 gr prunes,
40 gr walnuts,
40-60 gr hard cheese,
2-3 garlic cloves
, parsley,
2-4 st. spoons of mayonnaise or sour cream,
50 grams of butter,
freshly ground pepper.

b>Cooking:

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 filling.

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 the onion and finely chop.

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 g) 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.

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.