Contacts
home/ Desserts

Stuffed chicken legs in the oven. Stuffed chicken drumsticks

From chicken meat as we all know, you can cook an incredible amount of a wide variety of delicious dishes. They are very popular, also because they are quick and easy to prepare. Today, together with you, we will consider how to cook stuffed chicken drumsticks... We will use different fillings... Such a dish is an excellent option for a novice housewife to gain experience, since no special products are needed and the recipes are simple.

general information

Stuffed chicken drumsticks are juicy and tender, perfect for a children's dinner or lunch. Due to the variety of fillings, they become universal dish, which will be appropriate both on a holiday and on weekdays. The only difficulty in preparing is skinning. This must be done so that it does not break. But after a few workouts, everything will be easy for you. One tip: when buying a shin in a store, choose a product with dense skin, without tears. So, the skin was removed, after that you need to chop off the bone from the meat edge.

Now we separate the meat and start creating. Choosing minced meat: dried fruits, porridge, vegetables or mushrooms. After the completion of the stuffing process, we return the skin to its place, you can sew it up with threads. How to cook? There are two main options: fry in a skillet and bake in the oven. If the ingredients for stuffing are fried or cooked in advance, then the dish can be prepared in just a few minutes. To improve the taste of the drumsticks, it is recommended to roll them in breadcrumbs before frying.

Recipe for chicken drumsticks stuffed with mushrooms

For ten servings we need the following products: chicken drumsticks - ten pieces, one onion, vegetable oil, mushrooms - 150 grams, garlic - three cloves, pepper, salt, mayonnaise - two tablespoons, dill, sour cream - 100 grams. Cooking chicken drumsticks stuffed with mushrooms. Finely chop the onion and fry it until transparent. Then add the mushrooms, finely chopped, fry for 10 minutes until the liquid evaporates completely. We remove from heat, let it cool down. Add pepper, salt, mayonnaise, squeezed garlic, dill and mix everything well.

Preparing the shins: take out the bone, making incisions around it to form a "pouch". Put the filling inside, chop it off with a toothpick and put it in the mold. Combine sour cream with pepper, salt and dill, grease the legs with it on top and put it in the refrigerator for two hours. Then preheat the oven to 180 degrees and bake for 40 minutes. The stuffed chicken drumsticks are ready.

A similar recipe, but more complicated

By adding some ingredients, we get an unusually tasty, easy-to-prepare dish. Products: eight drumsticks, one onion, mushrooms - 200 grams, one egg, 100 grams of coconut flakes, one teaspoon of butter, pepper and salt. Defrost the lower leg and, trying not to damage, remove the skin. Separate the fillet from the bones and be sure to pass it through a meat grinder. Finely chop the onion, fry in butter until golden brown. Finely chop the mushrooms and add to the onion in a skillet, fry until tender. We remove from heat, let it cool down. We spread the cooled onions and mushrooms to the minced meat, salt, pepper, mix thoroughly. We stuff the leather with the resulting mixture and wrap it with threads.

Let it seem that we have a whole shin in front of us. We dip it in a beaten egg, then send it to coconut flakes and dump it well in it. After that, put on a baking sheet, greased with vegetable oil, and put in an oven preheated to 220 degrees. Bake until golden brown appetizing crust... It will take 25 minutes to bake stuffed chicken drumsticks to this state.

Cheese Stuffed Shin Recipe

If chicken drumsticks are stuffed with cheese and garlic and add green onions, it will turn out to be very tasty and original dish... We'll have to, however, make a rather complex breading. Ingredients: one and a half kilograms of drumsticks, 200 grams of cheese, two cloves of garlic, 20 grams of green onions, two tablespoons of mayonnaise, one spoon of ketchup, two eggs, one hundred grams of milk, vegetable oil, pepper and salt. And now stuffed chicken drumsticks (recipe). Grate cheese on a coarse grater, add garlic passed through a press, green onion, chopping it.

Season with mayonnaise, ketchup and mix. Remove the bones from the legs, pepper and salt on both sides. Put the cheese filling in the middle and fold it into a ring. In this way, we prepare all the shins. Beat eggs with milk, and dip each piece in the mixture made, and then roll it in flour. We heat a frying pan with vegetable oil and put our meat in it. Fry until golden brown, beautiful crust on both sides over high heat. Cover with a lid, bring to readiness over low heat. Chicken drumsticks stuffed with cheese cooked. Serve with a side dish and vegetable salad to the table.

Drumsticks stuffed with prunes: the preparatory stage

Products: chicken drumsticks - eight pieces, one onion, prunes - 100 grams, walnuts - 40 grams, hard cheese- 60 grams, garlic - three cloves, sour cream or mayonnaise - four tablespoons, parsley, butter - 50 grams, freshly ground pepper. So, we cook stuffed chicken drumsticks. The recipe is as follows. We wash and dry the legs, remove the skin. Squeeze a clove of garlic into a small plate, add a little salt, pepper, add mayonnaise and mix.

Rub the skin on all sides with this mixture and proceed to the filling. Pour washed prunes with boiling water for 15 minutes. Then we drain the liquid and chop finely, removing the bones first. Grind the nuts not very finely. Peel and finely chop the garlic, rub the cheese on a medium grater. My parsley, dry and chop. Finely chop the peeled onion.

The process of cooking drumsticks with prunes

Heat a little butter and vegetable oil in a frying pan, put onions, pepper, salt and fry until soft. Separate the meat from the bones and grind in a blender. Put the remaining butter to the resulting minced meat and mix with your hands. Add nuts, prunes, onions, garlic, parsley, pepper and salt.

Mix thoroughly. We fill chicken skin with this filling, not very tightly, fix the free edge with a toothpick. Lubricate the legs with mayonnaise / sour cream and put in the mold. We bake the stuffed chicken drumsticks in the oven for half an hour, heating it to 180 degrees. You can serve the finished dish and how cold appetizer, and as a main hot dish.

Do you want to surprise your family delicious dish from banal chicken meat? Prepare the stuffed chicken legs with mushrooms. it original way filing everyday meals in festive decoration.
Recipe content:

A wide variety of dishes are prepared from chicken meat. The main plus of the food: the chicken is very quick and easy to cook. One of these simple dishes are stuffed chicken legs... it perfect option for a novice hostess who wants to surprise loved ones and guests with a new delicious dish.

Chicken legs stuffed with mushrooms - secrets and basic principles of cooking


To prepare this dish, you do not need to purchase expensive and exotic products. You will need chicken legs and mushrooms, most often champignons. Additional filling products can be very different. It depends on your imagination. Add cheese, eggs, dried fruits, vegetables, herbs. Thanks to the variety of fillings, the dish is versatile. The ingredients are usually chopped through a meat grinder or finely chopped. Large pieces can tear the skin, so the ingredients for the filling are finely chopped.

Depending on the recipe, the filling products are mixed with sour cream mayonnaise or other sauce, or left in independent form... The products are salted, seasoned and stuffed with chicken legs. The resulting products are stuffed into the skin, but not too tightly, because it may burst during cooking. Fasten the skin with toothpicks or stitch with a thread. Carefully remove these devices after cooking. Season the legs with salt and pepper on top. Grate with garlic if desired, brush with mayonnaise or sour cream, top with sauce or sprinkle with cheese shavings. Legs are usually baked for no longer than an hour at 180 degrees. Serve them whole with a side dish or sliced, cooled and cut into slices.


Rinse the legs, remove the veins and fat. Do this gently to avoid tearing the skin. Remove the skin with a stocking, slowly pulling, twisting and detaching it in the opposite direction. When peeling off the skin, carefully trim the film and tendons from the inside to prevent the skin from tearing. Remove the "stocking" from the leg completely, without leaving a small leg. Although this is a matter of taste. If you want the shape of the legs to remain, then carefully cut through the bone, leaving part of the skin on the lower joint. Do this carefully so as not to damage the skin. Separate the meat from the bone to be discarded. Meat, in the future, is most often used for filling. Chop or twist it and combine with other products.

Boneless stuffed chicken legs: a simple recipe


Legs stuffed with mushrooms and cheese, with garlic and mayonnaise will not take much time to cook, while the result will delight and surprise every housewife and eater.
  • Caloric content per 100 g - 151 kcal.
  • Servings - 4
  • Cooking time - 1 hour 30 minutes

Ingredients:

  • Chicken legs - 4 pcs.
  • Champignons - 200 g
  • Salt - 0.5 tsp or to taste
  • Onion- 1 PC.
  • Butter - 50 g
  • Cheese - 50 g
  • Vegetable oil - for frying
  • Mayonnaise - 2 tablespoons
  • Garlic - 1 clove

Cooking Stuffed Boneless Legs Step by Step:

  1. Remove the skin from the chicken legs, remove the bone and separate the flesh.
  2. Combine the garlic, mayonnaise, salt and pepper passed through a press.
  3. With the resulting mixture, wipe the skin inside and out.
  4. Wash the mushrooms, dry and cut into small cubes.
  5. Grate the cheese.
  6. Peel the onion and chop finely.
  7. Put the onion in a frying pan with heated vegetable oil and sauté until soft, stirring occasionally.
  8. Remove the onions from the pan and place the mushrooms in their place. Fry them for 6-8 minutes in medium heat.
  9. Separate the chicken meat from the bones and twist.
  10. Combine minced meat with butter and stir.
  11. Connect minced chicken with fried mushrooms, onions and cheese. Season the filling with salt and pepper.
  12. Fill the chicken skin with the filling, not very tight.
  13. Fix the free edge with a toothpick.
  14. Grease the legs with mayonnaise, put in a baking dish and send to an oven heated to 180 degrees for half an hour.

Stuffed chicken legs with mushrooms and prunes: recipe in the oven


Stuffed chicken legs baked in the oven can be prepared both for a family dinner or lunch, and for festive feast... Fragrant and with a golden crust - they will look beautiful and decorate the festive table.

Ingredients:

  • Chicken legs - 6 pcs.
  • Onions - 2 pcs.
  • Cheese - 50 g
  • Oyster mushrooms - 200 g
  • Cilantro - a few twigs
  • Sour cream - 2 tablespoons
  • Prunes - 150 g
  • Salt - 1 tsp or to taste
  • Ground black pepper - a pinch

Step by step preparation of stuffed legs with mushrooms and prunes:

  1. Wash the legs and remove the skin.
  2. Cut the meat from the bones and pass through a meat grinder.
  3. Wash the prunes and chop finely.
  4. Pass the garlic through a press.
  5. Grate the cheese.
  6. Peel the onion, wash, chop finely and sauté in vegetable oil.
  7. Wash the oyster mushrooms, chop and add to the pan to the onion. Fry over medium heat.
  8. Combine minced chicken, prunes, cheese and fried mushrooms with onion. Season with salt and pepper and add finely chopped herbs.
  9. Fill the chicken skin with minced meat. Do not stuff the skin tightly so that it does not burst when baking. Chip off the loose skin with a toothpick.
  10. Put the chicken legs on a greased baking sheet and brush with sour cream.
  11. Place the meat in a preheated oven to 180 degrees for 40 minutes until golden brown.

Stuffed chicken legs with mushrooms, olives and cheese: a recipe in a pan


Delicious chicken legs stuffed with mushrooms, olives and cheese will take a little longer than the previous recipes. However, the result will delight everyone who has tasted this dish with its taste.

Ingredients:

  • Chicken legs - 2 pcs.
  • Champignons - 250 g
  • Pitted olives - 5 pcs.
  • Carrots - 1 pc.
  • Hard cheese - 50 g
  • Vegetable oil - for frying
  • Salt - 0.5 tsp or to taste
  • Pepper - a pinch

Step by step preparation of stuffed chicken legs with mushrooms, olives and cheese:

  1. Remove the skin from the legs, remove the bone, leaving a small piece of it at the very end.
  2. Remove the main bone from the meat and chop it into small pieces.
  3. Fry the chicken in a skillet in vegetable oil.
  4. Put the chicken out of the pan and add the washed and chopped mushrooms to it. Fry them for 5-7 minutes.
  5. Peel the carrots, grate on a fine grater and send to the mushrooms in the pan.
  6. Season with salt, pepper and fry until tender.
  7. Combine the filling products: grilled meats, mushrooms and carrots.
  8. Add chopped olives and cheese shavings and stir.
  9. Fill the chicken skin with the filling and join the edges with a toothpick.
  10. Heat vegetable oil in a skillet and fry the stuffed legs on both sides until golden brown, about 5-7 minutes on each side.

Regular chicken can be eaten at least daily, if every time you add tender meat new taste due to spices, marinade and general technology. Today we bake stuffed chicken legs boneless in the oven, stuffing a thin skin with mushrooms and cheese. The highlight of the dish is the cooking method itself. We pull off the skin from the shins, remove the bone and all the contents, and then fill the vacant space with the prepared filling.

Cover the top of the products with sour cream for juiciness, and sprinkle with turmeric and sweet paprika to form an appetizing crust. The taste is bright and rich, and the cooking method perfectly diversifies the usual chicken drumsticks, which are the most frequent guest on dining tables.

Ingredients:

  • chicken legs - 1 kg (8-10 pcs.);
  • cheese - 100 g;
  • fresh or defrosted champignons - 200 g;
  • onion - 1 pc.;
  • sour cream - 1-2 tbsp. spoons;
  • turmeric, paprika - ½ teaspoon each;
  • salt, pepper - to taste;
  • vegetable oil (for frying) - 2-3 tbsp. spoons.

Stuffed chicken legs in the oven step by step with a photo

  1. Let's start with the filling. Finely chop the peeled onion and pour the slices into a frying pan heated with vegetable oil. Fry, stirring occasionally, for 3-5 minutes.
  2. Add mushrooms cut into plates (mushrooms can be either fresh or after defrosting). Fry over medium heat until all moisture evaporates. Cool it down.
  3. Three large straws of cheese. In a working bowl, mix with mushrooms.
  4. Moving on to the chicken. We wash the legs, pluck out the feather needles that may have remained on the pieces. We tighten the skin - we pull from the wide edge of the lower leg down to the joint. If a thin transparent film between the meat and the skin interferes, cut it slightly with a knife. We act carefully so that the skin remains intact.
  5. With a large knife or a kitchen hatchet, aim at the narrowest part of the lower leg and cut through the bone, trying not to touch the chicken skin remaining on the bottom of the joint.
  6. As a result, we get empty "stockings" from the skin and a separate part with meat on the bone.
  7. Cut the meat off the bones and cut into small pieces. The recipe requires only a fraction of the chicken meat (about half). Leftover bones can be used to cook chicken broth.
  8. Add the chicken to the mushroom and cheese mixture. Salt, pepper and stir.
  9. We stuff our skin blanks - fill it tightly with the filling, but not allowing the thin skin to break.
  10. Tuck the free edge of the skin into the lower leg. The filling should be completely hidden under the skin. For reliability, you can fix the edges with a toothpick, but if everything is done carefully, this is not necessary.
  11. Place the stuffed chicken legs in a baking dish.
  12. Lightly grease with sour cream, sprinkle with turmeric and sweet paprika. If desired, you can sprinkle the blanks with salt / pepper, but if the filling is sufficiently salted and peppery, this is not necessary.
  13. We bake the stuffed chicken drumsticks in an oven preheated to 180 degrees for about 25-30 minutes.
  14. Serve hot with any side dish.

Stuffed boneless chicken legs stuffed with mushrooms and cheese are ready! Bon Appetit!

The prosaic chicken legs, which are so often a guest on our menu due to their cheapness and ease of preparation, can be magically transformed into a truly royal treat. And this transformation will not cost too much. Stuffed chicken legs look great on festive table, but they do not decorate it for a long time, as they are eaten instantly.

Well, now let's figure out in detail how to cook stuffed legs... This is a bit of a hassle, but not difficult, and the result is worth it. Since, believe me, it is very tasty!

The most suitable filling for stuffing chicken drumsticks is mushrooms with cheese. The option is almost a win-win, because almost everyone loves this combination.

Stuffed chicken drumsticks, juicy, tender and incredibly tasty, are sure to delight your beloved guests. And for your loved ones on a weekday, you can cook bright and original pickled chicken drumsticks in the oven.

Products for the recipe stuffed drumsticks chicken in the oven
Chicken drumsticks about 1 kg
Champignon mushrooms 200 grams
Bulb 1 small (100 grams)
Sour cream or mayonnaise 2 tablespoons
Cheese (like Dutch) 70 grams
Parsley a few twigs
Salt taste
Ground pepper taste

Stuffed chicken legs in the oven step by step photo

We peel the onion, wash it and chop it finely.

My mushrooms, and cut into small cubes.

Fry the onion in a pan until translucent.

Add mushrooms and fry until mushrooms begin to brown. Turn off the heat and cool a little. In the meantime, the mushrooms are cooling down, it's time to take care of the chicken legs.

Before stuffing chicken legs, you need to prepare them. We remove from them, if any, the remnants of feathers.

Then, carefully, so as not to damage, we move the skin to the base of the leg, as if removing a stocking. At the same time, we cut the film with a knife, which attaches the skin to the meat. We release the leg until the meat runs out.

When the stocking is removed, we cut the bone with a pruner or a heavy knife.

We do this with all the legs. As a result, we should have leather bags and a separate bone with meat.

We remove the meat from the bones, along the way we remove too coarse films and white veins.

We pass the meat through a meat grinder.

My parsley and chop finely.

Rub 50 grams of cheese on a coarse grater.

Put minced meat, cheese, mushrooms and onions into a bowl. Add sour cream or mayonnaise. Shin with mayonnaise, stuffed with mushrooms and cheese, it will come out juicier, and with less high-calorie sour cream. Choose your option :). Salt and pepper.

We mix.

Bags of chicken skin carefully stuff with the resulting minced meat.

We spread the stuffed legs on a baking sheet greased with vegetable oil.

Lubricate with mayonnaise or sour cream on top. For lubrication, I still recommend using mayonnaise, then the crust will turn out to be more beautiful and golden.

Rub the remaining cheese (20 grams) on a fine grater and sprinkle on the open areas of the stuffed legs. Then, when baking, the cheese will melt and the juice will flow out less.

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

Stuffed chicken legs are a proven dish that will never fail to please. This dish has a lot of zest. You will learn all about them in the article.

Filled drumsticks look spectacular both whole and cut. Serve part of the whole legs and part in portions (like a roll). The dish evokes appetite immediately. This is one of the main advantages. It is also universal - both for a festive dinner and for an everyday lunch. And toppings - create whatever you want. Within reason, of course.

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

Boneless stuffed chicken legs in the oven - New Year's recipe

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

On a note! Minced meat left? Dice it into meatballs and set aside for the soup.

We 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:

We carefully remove the skin from the legs, prying with a knife. We cut the end of the leg. We try not to tear anything. We cut off the extra protrusions from the top. Separate the meat from the bone and twist it in a meat grinder. Season the minced meat to taste.

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


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

Grease the baking sheet with vegetable oil. We spread the stuffed legs in the form. We coat each piece with mayonnaise.

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


We 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 festive table, including New Year... Serve 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.;
  • shins - 5 pcs.;
  • parsley - a bunch;
  • spices to taste.

On a note! Is the mucous membrane irritated while working with onions? Hold the vegetable for 10 minutes cold water... The fumes that cause tears will be much less.

Step by step technology:

  1. We pull off the skin from the shanks. She easily retreat to the lowest knuckle - here we simply chop off the bone with a knife or a hatchet. There is no need to pull further - otherwise it will break.
  2. Separate the chicken leg fillet from the bone. Divide the meat into small cubes. Peel and finely chop the onion.
  3. We wash the champignons, dry and chop into several parts. Cut out the core of the pepper. Chop the fruit into arbitrary pieces.
  4. We chop the washed greens.
  5. Heat the frying pan with oil, then send the onion. We pass for 3 minutes. Add mushrooms and continue frying until the liquid evaporates.
  6. Then we sauté the onion with champignons for a couple of minutes and remove from heat. Combine chicken, peppers, mushrooms and onions in a container. Season.
  7. We tamp the filling into the skin. The styling is not too tight. Close the upper edges of the skin. If necessary, we will use toothpicks or threads.
  8. Preheat a frying pan with butter and lower the stuffed drumsticks.

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

Filled drumsticks: recipe with cheese in a slow cooker

A simple recipe for stuffed legs in a slow cooker. Gently peeling off the skin is not required here, which simplifies the technology. See below for details.


The composition includes the following components:

  • chicken drumstick - 10 pcs.;
  • mushrooms - 100-200 g;
  • mayonnaise - 3 tbsp. l .;
  • cheese hard grade- 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 of marinade and filling is enough. Mayonnaise with cheese already gives a salty taste.

Technology step by step:

  1. Let's take a chicken leg. First, remove the skin together with the pulp from the bone, so that a whole bag is obtained. At the very bottom, where the pulp comes off hard, chop off the bone with a knife.
  2. Remove the meat with a small knife. And chop the knuckle with a large knife.
  3. When the bone comes off, turn the boneless shin right side out.
  4. Let's get down to stuffing. Finely chop the onion, garlic and mushrooms. Pour oil into the multicooker bowl.
  5. We send the crushed components there for the filling. We turn on the "Fry" mode, time: 8 minutes. We pass with the lid open.
  6. At the end of the program, shift the mass and let cool. Meanwhile, rub the cheese on a coarse grater. Cooking the marinade. Mix mayonnaise, salt and garlic clove.
  7. Combine the cooled mushroom mass with cheese. Add some salt, then stuff the shins. We try to fill the bags more tightly.
  8. Close the top, fix it with a toothpick. We coat each stuffed leg with marinade. And we leave it like that for half an hour.
  9. Pour oil into the bottom of the multicooker bowl. We put the shins. We turn on “Multipovar”. Time: 45 minutes. Temperature: 120 degrees.
  10. All the legs will not fit, so we cook in two stages, 5 pieces each. After 22 minutes, open the lid and turn the chicken over.
  11. We continue to cook until the end of the program. We cook the last 10 minutes with the lid open.

Put the finished dish on a serving dish.

Stuffed chicken legs with prunes or dried apricots

A slightly unusual filling with prunes and dried apricots gives a special zest to the stuffed legs. The dish turns out to be 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 tightening process. We leave a piece of bone together with the skin, chopping it off in the place where the skin will no longer be easily removed.


We put the skins aside for now. Let's take care of the meat. Separate the fillet from the bone. We pass through a meat grinder.

Peel the onion, divide into several parts and twist into minced meat. Season, pour in cream, mix. The cream will give the filling a super-delicate consistency. We taste it.


Chop prunes with dried apricots into small pieces and add to the minced meat. We fill the empty skin bags with a mass. Close the edges.

We put the blanks in a baking dish. We send the baking sheet to the oven for half an hour. Rub the cheese on a coarse grater. Combine with sour cream.


Season as desired. We take out the dish 10 minutes before the end. We coat with cheese-sour cream mass. It will turn out rosy and delicious crust... We send the shins back with sauce to the oven. We bake until tender.


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

Fetax Stuffed Chicken Legs Recipe - Homemade Recipe

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


Let's prepare a set of components:

  • chicken legs - 3 pcs.;
  • parmesan - a slice;
  • pine nuts- handful;
  • fetaxa - 150 g;
  • a couple of eggs;
  • spices to taste;
  • parsley - a bunch;
  • breadcrumbs;
  • garlic cloves - 4 pcs.

Description step by step:

  1. We remove the bone from the hams, leaving an even empty stocking. We begin to tighten the pulp from above, cutting around the bone with a knife. Having reached the base of the leg, we cut off the bone. Then we turn out the resulting bag.
  2. Lightly fry the pine kernels in a pan - this procedure will reveal the wonderful aroma and taste of the nuts.
  3. Finely chop the parsley and mix with fetaxa. Then squeeze the garlic into the mixture and add the nuts and grated parmesan. Season the filling as desired. Go well: paprika, curry, oregano, white pepper.
  4. Let's start stuffing the shins. We do not regret the filling, we put it tightly. We close the edges with a drawn skin. If necessary, fix it with threads or a toothpick.
  5. We prepare the batter. Pour crackers, flour into separate bowls and break the eggs (shake with a whisk).
  6. We dip the legs in egg mixture then in flour. Further, again in eggs, then in bread crumbs... With such a batter, you will get a dish with a golden crispy crust.
  7. Preheat a frying pan with oil. Fry the stuffed legs on all sides until a blush is formed. Then we transfer the dish to a baking sheet and send it to the oven for 30-40 minutes at a temperature of 180 degrees.
  8. Take a side dish at the same time. The result is a complete dinner for the whole family.

Filled with buckwheat and garlic

Well-marinated meat with garlic gives excellent results. Let's write a recipe for pre-marinated stuffed legs. And, by the way, Buckwheat as a filling fully 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 shins;
  • salt, paprika, black pepper to taste;
  • soy sauce - 3 tsp;
  • buckwheat - 100 g;
  • water - 200 ml;
  • garlic - 3 cloves;
  • oil - 1 tbsp. l. for the 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 juiciness and tenderness.

Cooking step by step:

  1. Remove the meat completely from the bone. First, cut the flesh along the bone, then separate the fleshy part in a circle. We remove the tendons.
  2. You will get a rectangular layer chicken fillet with skin.
  3. When we cut all the legs, we start pickling. Add salt, water soy sauce, sprinkle with paprika and black pepper. Chop the garlic into slices and put on top of the pieces.
  4. We send two layers to the saucepan. Pour with oil (half a tablespoon). Then we lay the second layer chicken pieces- pour oil again. Cover with a saucer and set the oppression.
  5. Fit 1.5 liter jar with pickles. Leave to marinate for 1 hour.
  6. Let's take care of the filling. Chop the onion into small cubes and sauté in a saucepan with butter until golden brown. Then add buckwheat, fry a little and pour in hot water. Boil the cereals to a crumbly consistency. Salt and cool. You can diversify the filling with carrots - fry with onions.
  7. By this time, the chicken will be marinated. We take a piece, lay out the filling (1-2 spoons) and join the edges, giving the shape of a shank.
  8. We fix it with toothpicks.
  9. We shift the stuffed legs, seam down, into a baking dish.
  10. Preheat the oven. We send the dish for half an hour.

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

Stuffed chicken legs stuffed with minced meat with walnuts

What can you stuff your shins with? There are many options! All ideas can be viewed on YouTube, culinary forums, etc. this recipe described an unusual and delicious filling with walnuts - shall we 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 messing around with butchering? Take ready-made convenience foods with leather and meat. Just pay attention to the expiration date and storage conditions.

Step-by-step instruction:

  1. Peel off the skin carefully. We get a one-piece stocking, which we will fill later. Chop off the base of the knuckle.
  2. Cut the meat off the bone and twist it in a meat grinder. Season, add the egg, mayonnaise and mix.
  3. We divide nuts and mushrooms into several parts - we combine them into a total mass.
  4. Shake the egg in a separate bowl.
  5. We form a minced meat cake, grease with an egg, put the nut-mushroom filling in the middle. We wrap it in a ball. Lubricate with an egg again.
  6. We send the blank into a bag made of skin. We wrap the drawn edge on top. We fix the shape so that the beginning does not flow out.
  7. We send to the oven for 30 minutes. We take out the finished legs, put them in a beautiful saucer and serve them to the table.

It will come in handy! The dish is universal! It will also work well for a picnic - try grilling stuffed chicken legs. It turns out awesome!

Filling with rice and mushrooms

Rice with mushrooms is the most common stuffing stuffing. In this recipe, a walnut is also added for variety. It turns out tasty, aromatic and beautiful (especially in the context).


  • boneless legs -5 pcs.;
  • mushrooms - 250 g;
  • vegetable oil -3 tbsp. l .;
  • Dijon mustard - 1 tsp;
  • walnuts - 100 g;
  • rice, boiled until half cooked - glass;
  • 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:

  1. Chop the onion into thin cubes and sauté. Finely chop the mushrooms and send them to the onion. Fry for 3-4 minutes.
  2. Walnuts chop with a knife and combine with rice and donated ingredients. Season the mass, mix. Then we stuff the boneless chicken quarters.
  3. We fix the edges well and place each bag on foil.
  4. We send to the baking dish.
  5. Combine mayonnaise, ketchup and mustard in a separate bowl. Liberally grease the legs with the resulting sauce. Preheat the oven to 180 degrees. We 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 feast on in peace.

Fats: 10.1 g

Carbohydrates: 1.9 g

1 hour. 20 minutes. Video Recipe Print

Do you find this article helpful? Share with your friends, and with us comments!