Stuffed boneless chicken legs. Stuffed chicken legs in the oven: recipes with photos for every taste

This dish is somewhat troublesome but sooooo tasty.
Stuffed chicken legs will take their rightful place on your holiday table - both as a hot dish and as a cold snack– cooled and cut into slices.

Ingredients for 6 servings:

6 chicken legs
200 g champignons
3 tbsp. 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 and carefully cut the bone in the area of the last joint.
We cut the meat off the bones and grind it into minced meat.

Add the white of one egg and beat the minced meat with a fork. Without stopping whipping, pour in the cream. Season the minced meat with salt, pepper and nutmeg.
Add finely chopped champignons.
Mix. Stuff the skin with minced meat.

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

On video recipe option without cutting the meat from the skin.

STUFFED CHICKEN LEGS WITH PRUNES

Photo from the site

You will need:

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

b>Preparation:

Wash and dry chicken legs. Remove the skin and chop the bone.
Squeeze a clove of garlic into a small plate, add a little mayonnaise, a little salt and freshly ground pepper, and stir. Rub the mixture inside and outside the skin and set aside while preparing the filling.

Prepare the filling.

Wash the prunes, put them in a small bowl, pour boiling water over them and leave for 15-20 minutes. Drain the liquid from the steamed prunes, remove the seeds if necessary and finely chop the prunes.
Walnuts chop with a knife or grind in a blender (not very finely).
Peel the garlic and chop finely.
Grate the cheese on medium or coarse grater.
Wash the parsley, dry and chop. Peel the onion and chop finely.

Heat a little butter and vegetable oil in a frying pan, add the onion, add 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 grind in a blender).
Place a piece of butter (about 50 g) in a plate with the minced chicken. Mix the minced meat and butter with your hands. Add prunes, walnuts, chopped garlic, fried onions, cheese, parsley, salt and freshly ground pepper. Mix the filling well.
Fill the chicken skin with the prepared filling (not too tightly so that the skin does not burst during baking). The free edge of the skin can be tucked inside the leg or secured with a toothpick.
Grease the chicken legs with mayonnaise or salted sour cream and place in a baking dish.
Bake for about 30 minutes at 180°C.
Serve the legs 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 put in some effort. But despite this, we will end up with very tasty chicken legs, olives and cheese. The process is quite long, so you need to have enough free time. If you don’t have much time, then you can make preparations in advance (prepare the legs and filling). Cooking time – 2 hours. Required ingredients:

Wash the mushrooms and cut into small pieces.

Wash and peel a small carrot. Grate on a fine grater.

Fry the mushrooms in vegetable oil, stirring constantly.

When the champignons are lightly fried, add grated carrots to them. Fry everything together a little more.

Transfer the finished filling into a bowl and let it cool. Wash the legs thoroughly. Carefully remove the skin from them, slightly trimming the film. We do not remove it completely, but leave it a little, not reaching the end. The skin lends itself quite easily to this process.

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

Little by little we free the main bone from the meat. You can make a longitudinal cut through the meat. When the bone is freed, 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. Surprises in ready dish as small pieces We don't need any seeds at all. Therefore, we carefully check everything and, if necessary, remove unnecessary items.

Lightly salt and pepper the legs prepared in this way.

Place mushroom and carrot filling on top.

Cut the olives into small pieces.

Place the olives on top of the filling.

Grate the cheese on a fine grater.

Place the grated cheese on top of the entire filling.

Connect the edges of the meat. There is no need to sew them, since we put the leather on top of everything like a stocking.

Seal the edges of the skin with a toothpick. We also secure the edge at the end of the leg.

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

For the first time in my life I stuffed a chicken leg. It turned out quite tasty and most importantly, as my husband said, there are no bones. If you add peeled chopped potatoes to the legs on a baking sheet, you will get full second a dish with a side dish, such as . As a matter of fact, I did just that. Stuffed chicken legs also provide great variety.

To prepare chicken legs stuffed with mushrooms we will need:

8 chicken legs,
1 onion,
400 grams of champignons,
salt,
pepper,
seasonings to taste,
2 cloves of garlic for the filling (optional) + 1-2 cloves of garlic for greasing the legs,
1 tablespoon mayonnaise,
1 tablespoon of sour cream.

Recipe for chicken legs stuffed with mushrooms.

In fact, we don't need all 8 legs. We only need their skin, and we will take the meat from 5-6 legs. I took meat from 6 legs, and I still had minced meat for 4 more large cutlets.

So, you need to carefully remove the skin from the legs, leaving it on the lower joint. Then use a knife to cut the tendons on the lower joint and cut the bone.

Now you need to remove the pulp from the bone. We cut the flesh along the bone with a knife, make an incision right up to the bone, and then carefully separate the meat from the bone. If you’re short on time, or too lazy to separate the meat from the bones, then you can take ready-made fillets.

Let's pass the chicken meat through a meat grinder, using a grate with a large diameter or finely cutting it.

Peel the onion and finely chop it, or pass it through a meat grinder together with the chicken.

Wash the mushrooms, shake off excess moisture and finely cut into cubes.

Let's mix minced chicken, onions and mushrooms. Salt, pepper, season to taste, add garlic squeezed through a garlic press. Mix everything well again.

Let's start chicken skin stuffing. Fold the free edge of the leather. It can be tucked inside, secured with a toothpick or sewn with threads (toothpicks and threads must be removed at the end of cooking).

Place the stuffed chicken legs on a greased baking sheet, seam side down.

Mix sour cream, mayonnaise and 1-2 cloves of garlic, passed through a press. Lubricate the stuffed legs with this mixture and bake them in the oven for 30-40 minutes at 200-220°C.

Ham stuffed with mushrooms Can be served hot or cold as a snack.

Bon appetit.

Every year a variety of unusual treats are invented for festive table. However, classics always remain in price.

Stuffed chicken legs are a dish that has been tried and tested over the years and will never go out of favor. The dish has many flavors. In the article you will learn everything about them.

Stuffed drumsticks look impressive both whole and cut. Serve some whole legs and some portions (like a roll). The dish evokes an appetite immediately. This is one of the main advantages. It is also universal - and festive dinner, and for everyday lunch. As for the fillings, you can create whatever you want. Within reason, of course.

And the selected recipes will help you decide on successful stuffing.

Stuffed boneless chicken legs in the oven - New Year's recipe

It's time to think about how to please your loved ones at the New Year's table. I offer very delicious second dish. The most difficult thing is to remove the skin without tearing. The rest of the food is very simple to prepare.

On a note! Is there any mince left? Form meatballs out of it and leave for soup.

We will need:

skin from legs - 7 pcs.;
a pair of onions;
minced chicken legs - 4 pcs.;
Bell pepper- 1 PC.;
6 tbsp. l. sunflower oil;
40 g butter;
7 tsp. mayonnaise;
1 tsp. salt;
0.5 tsp. pepper

Cooking step by step:

Carefully remove the skin from the legs using a knife. We cut off the end of the leg. We try not to tear anything. We cut off the excess protrusions from the top. Separate the meat from the bone and grind in a meat grinder. Season the minced meat to taste.

Grind one onion in a meat grinder or blender. Then add it to the filling. Melt the butter in a frying pan. Chop the onion and sauté it. We remove the bell pepper from the stalk and seeds. Chop into strips and add to the onion. Fry the vegetables for 2 minutes and add to the minced meat.

Chicken filling ready with vegetables. Let's start stuffing. Fill each skin tightly and wrap the top well so that the minced meat does not leak out during cooking.

Grease a baking tray with vegetable oil. Place the stuffed legs into the pan. Coat each piece with mayonnaise.

Preheat the oven to 200 degrees. We send the drumsticks to bake, reduce the temperature to 180 degrees. Bake for half an hour.

Transfer the dish to a flat saucer, decorate as desired and serve.

Stuffed chicken drumsticks with mushrooms that melt in your mouth - a simple recipe

Stuffed legs are the number 1 dish on any holiday table, including New Year. Serve the dish whole or sliced. In any case, it will be beautiful and tasty.

Let's prepare a set of products:

champignons - 100 g;
bell pepper- 1 PC.;
onion - 1 pc.;
drumsticks - 5 pcs.;
parsley - a bunch;
spices to taste.

On a note! Does your mucous membrane get very irritated when working with onions? Keep the vegetable for 10 minutes cold water. There will be much less fumes that cause tears.

Step-by-step technology:

Pull the skin off the shanks. It is easy to move away to the very bottom knuckle - here we simply chop off the bone with a knife or hatchet. There is no need to pull further - otherwise it will tear.
Separate the chicken leg fillets from the bone. Divide the meat into small cubes. Peel the onion and finely chop it.
We wash the champignons, dry them and chop them into several parts. Cut out the core of the pepper. Chop the fruit into arbitrary pieces.
Chop the washed greens.
Heat a frying pan with oil, then add the onion. Pass for 3 minutes. Add the mushrooms and continue frying until the liquid has evaporated.
Then sauté the onions and champignons for a couple more minutes and remove from heat. Combine chicken, peppers, mushrooms and onions in a container. Season.
Press the filling into the skin. The laying is not too tight. Close the upper edges of the skin. If necessary, use toothpicks or threads.
Heat a frying pan with oil and add the stuffed drumsticks.

Fry on both sides until golden brown. The frying process will take about 15 minutes.
Transfer to a plate and invite guests until the dish has cooled down.

Stuffed drumsticks: recipe with cheese in a slow cooker

Simple recipe stuffed legs in a slow cooker. There is no need to carefully remove the skin here, which simplifies the technology. See below for all the details.

The composition includes the following components:

chicken drumstick - 10 pcs.;
mushrooms - 100-200 g;
mayonnaise - 3 tbsp. l.;
cheese durum- 100 g;
1 onion;
a couple of cloves of garlic;
vegetable oil for frying;
salt pepper.

On a note! Be careful with salt. A pinch is enough for the marinade and filling. Mayonnaise with cheese already gives it a salty taste.

Technology step by step:

Let's take a chicken leg. First, remove the skin along with the pulp from the bone, so that you get a solid bag. At the very bottom, where the pulp is hard to come off, cut off the bone with a knife.
Remove the meat with a small knife. And we chop the knuckle with a large knife.
When the bone is separated, turn the boneless drumstick right side out.
Let's start filling. Finely chop the onion, garlic and mushrooms. Pour oil into the multicooker bowl.
We send the crushed ingredients there for the filling. Turn on the “Frying” mode, time: 8 minutes. Sauté with the lid open.
At the end of the program, transfer the mixture and let it cool. Meanwhile, grate the cheese on a coarse grater. Prepare the marinade. Mix mayonnaise, salt and garlic clove.
Combine the cooled mushroom mixture with cheese. Add some salt, then stuff the drumsticks. We try to fill the bags more tightly.
Close the top and secure with a toothpick. Coat each stuffed leg with marinade. And leave it like that for half an hour.
Pour oil into the bottom of the multicooker bowl. Place the drumsticks. Turn on “Multi-cook”. Time: 45 minutes. Temperature: 120 degrees.
All the legs won’t fit, so we cook in two stages, 5 pieces each. After 22 minutes, open the lid and turn the chicken over.
We continue cooking until the end of the program. Cook with the lid open for the last 10 minutes.

Place the finished dish on a serving dish.

Stuffed chicken legs with prunes or dried apricots

A little unusual filling with prunes and dried apricots gives a special flavor to the stuffed legs. The dish turns out beautiful, festive, aromatic and tasty.

Let's prepare the components:

legs - 4 pcs.;
cream - 150 ml;
dried apricots with prunes - 100 g;
onion - 1 pc.;
spices to taste;
cheese 50 g;
sour cream - 2 tbsp. l.

On a note! It is permissible to replace cream with soft butter.

Step-by-step technology:

Remove the skin from the hams. We help with a knife, cutting during the pulling process. We leave a piece of bone along with the skin, cutting it off at the point where the skin no longer comes off easily.

Set the skins aside for now. Let's get to the meat. Separate the fillet from the bone. Pass it through a meat grinder.

Peel the onion, divide it into several parts and twist it into minced meat. Season, add cream, stir. Cream will give the filling a super-delicate consistency. Let's taste it.

Chop the prunes and dried apricots into small pieces and add them to the minced meat. We fill empty peel bags with the mixture. Close the edges.

Place the preparations in a baking dish. Place the pan in the oven for half an hour. Grate the cheese on a coarse grater. Combine with sour cream.

Season as desired. 10 minutes before the end, take out the dish. Coat with cheese and sour cream mixture. It will turn out rosy and delicious crust. We return the drumsticks with the sauce to the oven. Bake until done.

Cool the legs and cut them like a roll. You can also diversify the filling with other additives: apples, oranges, cherries, etc.

Recipe for chicken legs stuffed with fetax – homemade recipe

Appetizing beautiful legs with royal filling - great option on New Year's table. However, it is also suitable for family dinner. Relatives deserve to be surprised not only on holidays.

Let's prepare a set of components:

chicken legs - 3 pcs.;
parmesan - a piece;
pine nuts - a handful;
fetax - 150 g;
a pair of eggs;
spices to taste;
parsley - a bunch;
breadcrumbs;
garlic cloves - 4 pcs.

Step by step description:

Remove the bone from the hams, leaving a smooth, empty stocking. We begin to pull the pulp from above, cutting around the bone with a knife. Having reached the base of the leg, cut off the bone. Then we turn the resulting bag inside out.
Lightly fry the pine kernels in a frying pan - this procedure will reveal the wonderful aroma and taste of the nuts.
Finely chop the parsley and mix with fetax. Then squeeze the garlic into the mixture and add nuts and grated Parmesan. Season the filling as desired. Go well: paprika, curry, oregano, white pepper.
Let's start stuffing the drumsticks. We don’t skimp on the filling, pack it tightly. Cover the edges with the pulled skin. If necessary, secure with thread or a toothpick.
Prepare the batter. Pour breadcrumbs, flour into separate bowls and break the eggs (beat with a whisk).
Dip the legs in the egg mixture, then in flour. Next, again in the eggs, then in breadcrumbs. With this batter you will get a dish with a golden crispy crust.
Heat a frying pan with oil. Fry the stuffed legs on all sides until golden brown. Then transfer the dish to a baking sheet and put it in the oven for 30-40 minutes at 180 degrees.
At the same time, make the side dish. It will be a complete dinner for the whole family.

Stuffed with buckwheat and garlic

Well-marinated meat with garlic gives excellent results. Let's write down a recipe for stuffed legs with pre-marinating. And, by the way, Buckwheat as a filling completely replaces the side dish, so you don’t have to cook anything else.

On a note! It is permissible to replace the filling with diced potatoes. The cooking technology is the same.

Let's take the following products:

4 drumsticks;
salt, paprika, black pepper to taste;
soy sauce - 3 tsp;
buckwheat - 100 g;
water - 200 ml;
garlic - 3 cloves;
oil - 1 tbsp. l. for marinade plus 1 tbsp. l. for frying;
1 small onion.

On a note! If desired, add a piece of butter to each leg along with the stuffing - the filling will delight you with its juiciness and tenderness.

Cooking step by step:

Remove the meat completely from the bone. First cut the flesh lengthwise along the bone, then separate the fleshy part in a circle. We remove the tendons.
You will get a rectangular layer chicken fillet with skin.
When we cut all the drumsticks, we start marinating. Add salt, water soy sauce, sprinkle with paprika and black pepper. Chop the garlic into slices and place the pieces on top.
Place two layers in a saucepan. Drizzle with oil (half a tablespoon). Then lay the second layer chicken pieces- pour oil again. Cover with a saucer and apply pressure.
1.5 will do liter jar with pickles. Leave to marinate for 1 hour.
Let's start with the filling. Chop the onion into small cubes and sauté in a saucepan with oil until golden. Then add buckwheat, fry a little and pour hot water. Boil the cereal until it has a crumbly consistency. Add some salt and cool. You can diversify the filling with carrots - fry them together with onions.
By this time the chicken will be marinated. Take a piece, lay out the filling (1-2 spoons) and connect the edges, giving it the shape of a shank.
Fix with toothpicks.
Place the stuffed legs, seam side down, into a baking dish.
Preheat the oven. We send the dish for half an hour.

We take out our delicious baked bags, cool them a little and invite everyone to the table as soon as possible.

Stuffed chicken legs stuffed with minced meat and walnuts

What can you stuff drumsticks with? There are many options! All ideas can be viewed on YouTube, culinary forums, etc. This recipe describes an unusual and delicious filling with walnuts - let's see?

Let's take the following products:

chicken quarters - 5-6 pcs.;
2 eggs;
salt, pepper to taste;
mayonnaise - 2 tbsp. l.;
walnuts - 200 g;
mushrooms - 200 g.

On a note! Don't like fiddling with cutting? Take ready-made semi-finished products with skin and meat. Just pay attention to the expiration date and storage conditions.

Step-by-step instruction:

Carefully separate the skin. We get a whole stocking, which we will stuff later. We chop off the base of the knuckle.
Cut the meat off the bone and grind it in a meat grinder. Season, add egg, mayonnaise and mix.
We divide the nuts and mushrooms into several parts and combine them into a total mass.
Whisk the egg in a separate bowl.
We form a cake from the minced meat, brush it with egg, and put the nut-mushroom filling in the middle. Wrap it in a ball. Brush with egg again.
We send the workpiece into a bag made of sandpaper. We wrap the drawn edge on top. We fix the shape so that the beginning does not leak out.
Place in the oven for 30 minutes. We take out the finished legs, put them in a beautiful saucer and serve.

It will come in handy! A universal dish! It’s also good for a picnic - try cooking stuffed chicken legs on the grill. It turns out awesome!

Filling with rice and mushrooms

Rice with mushrooms is the most common stuffing filling. In this recipe, walnuts are added for variety. It turns out tasty, aromatic and beautiful (especially when cut).

boneless legs -5 pcs.;
mushrooms - 250 g;
vegetable oil -3 tbsp. l.;
Dijon mustard - 1 tsp;
walnuts - 100 g;
rice, boiled until half cooked - ¾ cup;
ketchup - 3 tbsp. l.;
onion - 1 g;
mayonnaise - 3 tbsp. l.;
salt - 0.5 tsp;
black pepper - 0.5 tsp;
cumin - 0.5 tsp;
paprika - 0.5 tsp;
dried garlic - 0.5 tsp.

Cooking technology:

Chop the onion into thin cubes and sauté. Finely chop the mushrooms and add them to the onions. Fry for 3-4 minutes.
Chop the walnuts with a knife and combine with rice and donated ingredients. Season the mixture and mix. Then we stuff the boneless chicken quarters.
We secure the edges well and place each bag on foil.
Place in a baking dish.
In a separate bowl, combine mayonnaise, ketchup and mustard. Generously coat the legs with the resulting sauce. Preheat the oven to 180 degrees. Bake for 1 hour.

The dish is ready, it's time to decorate and serve.

On a note! Are you on a diet? Steam the legs and enjoy them in peace.

Stuffed chicken legs (legs) - Vietnamese cuisine: video

The video shows how to stuff, how to remove meat from the bone and other nuances of preparing stuffed legs. This dish is prepared according to Vietnamese cuisine. The recipe guarantees a spectacular presentation, awesome taste and aroma. Without technological maps and other norms! Everything is simple and clear.

Dishes made from chicken and its various parts are often present on our table. Chicken meat is tasty, quick and easy to prepare. But if you still want to surprise your family 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, aromatic, appetizing, extremely tasty and can decorate any holiday table. Let me share my recipes with you and tell you how I prepare stuffed chicken legs.

Recipe for stuffed chicken legs in the oven with photo

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

Ingredients

Step-by-step preparation

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

Recipe video

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

Boneless chicken legs stuffed with mushrooms

Cooking time: 2.5-3 hours.
Number of servings: 4.
Kitchen utensils and appliances: meat grinder, sharp knife, bowl, cutting board, oven, baking sheet.

Ingredients

Step-by-step preparation

Carefully remove the skin from four washed and dried legs, cutting off the skin with a piece of the joint. You should get a kind of skin pocket with a bone on the edge. Remove all meat from bones.
Soak the loaf pieces (4 pieces) in water for a couple of minutes, remove and squeeze.
Onion (2 pcs.) and raw mushrooms(6 large mushrooms) chopped small cubes and fry everything together sunflower oil 8-10 minutes.
Grind the chicken and loaf twice in a meat grinder. Place fried onions and mushrooms in the minced meat and add half a bunch of finely chopped dill.
Season the minced meat with 1 heaped teaspoon of chicken seasoning, add a little more salt (¼ - ½ teaspoon salt) and freshly ground black pepper. Mix everything well.
Fill the removed skin with the resulting minced meat and wrap the skin so that the minced meat does not peek out. Place the legs on a greased baking sheet, seam side down.
Grease 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 prepare this delicious dish for dinner or a holiday feast.

Additional filling products can be anything - it depends on your imagination and willingness to experiment in the kitchen. You can add boiled eggs, dried fruits, and fresh herbs. The most important thing is that all the filling ingredients are well ground in a blender or meat grinder or very finely chopped, as large elements can tear the chicken skin.
You should also not stuff the skin very tightly with minced meat, as it may burst when baked in the oven. To prevent the minced meat from falling out, you can sew up leather pockets or pin them with toothpicks, but when serving, do not forget to carefully remove the threads or toothpicks. If desired, before baking the legs 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, trim the meat from the bones, chop the minced meat, stuff the skin again and only then bake - this will take much more time than just cooking chicken legs in the oven.

chicken wings

How to serve

Stuffed chicken legs can be served as a hot dish with any side dish. In this case, you serve the 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 preparing stuffed legs, and all you have to do is try to cook them, please your family and friends with the deliciousness, but also don’t forget to tell about your impressions of the dish in the comments.