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Stuffed chicken legs

Stuffed chicken legs


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BarbatLaCratita's recipe .. thank you.

  • boneless chicken legs
  • olive
  • bacon
  • basil,
  • salt
  • pepper
  • paprika
  • a glass of red wine (I didn't have it and I put white wine)
  • a quarter cup of water

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Stuffed chicken legs:

Very simple and very good.

Boneless chicken legs are stuffed with pitted olives, thin slices of kaizer and basil. "Close" the pulp, place it in a heat-resistant dish (I put it in a bowl of tuci) put a little oil, a glass of wine, water, salt, pear and a little paprika and put everything in the oven until nicely browned.

I served it with mushrooms with sour cream.

very good!


Ingredients Stuffed Chicken Legs:

  • 4 whole chicken legs (both upper leg and hammer)
  • 1 medium-sized onion
  • 1 large apple with a hard pulp (granny smith, for example)
  • 60 grams of goat cheese
  • 1 tablespoon chopped walnuts large
  • 1 clove of garlic
  • 150 ml. of dry white wine
  • 2 rosemary branches
  • 3 tablespoons oil
  • 3-4 cloves of garlic
  • 1 tablespoon brown sugar and pepper

Preparation of Stuffed Chicken Legs:

1. Peel onions and chop fish. Cut the apple into small cubes, keeping the peel, removing only the seed box. Heat 1 tablespoon oil in a pan and add onion and 1 pinch of salt. Cook over medium heat until the onion begins to soften and become translucent, then add the diced apple. Cook the apple together with the onion for 2-3 minutes, stirring frequently, then add the sugar and 1 sprig of rosemary (or other aromatic herbs that you like). Saute until the apple and onion cubes are covered in a layer of caramel.

2. Add 80 ml immediately. of white wine and boil everything over high heat until the wine evaporates completely. Remove the pan from the heat and add the crushed cheese and walnuts. Add salt and pepper to taste (the taste should be balanced, sweet, salty, sour and slightly spicy).

3. Until the filling cools, turn on the oven and set at 190 degrees Celsius. The chicken legs are carefully cleaned of any traces of feathers left accidentally and wiped with a napkin. Cut along the bone of the upper thigh and carefully detach the bone from the meat with a sharp knife. Finally, remove the bone of the upper thigh, separating it from that of the hammer in the joint.

4. Once the bone of the upper thigh is removed, the meat is left-right, forming a "pocket" to fit the filling. Be careful not to cut the skin.

5. Divide the filling evenly in the & # 8222pockets & # 8221 of the 4 chicken legs, then fix with toothpicks. Season the chicken legs on the outside with salt, pepper and finely chopped rosemary.

6. Heat a frying pan (preferably one that goes in the oven) and add the remaining 2 tablespoons of oil. One by one, the chicken legs are browned in the pan, just enough to take on color (2-3 minutes on each side). Discard the oil, place the browned thighs in the pan and add the uncooked garlic cloves. Place the pan in the preheated oven at 190 degrees Celsius for 12-15 minutes, depending on the size of the chicken legs.

7. When they are ready, the thighs should be well browned and if a toothpick is stuck in the lower part of the thigh, it should enter easily and clear juices should be released, without a trace of blood. Remove the thighs to rest, squeeze the contents of the garlic cloves in the pan, peel away, put the pan on the fire and add the rest of the wine. Boil the sauce in the pan until slightly reduced, then pass through a sieve. It can be thickened with a cube of butter (optional).

As a side dish, chicken legs stuffed with caramelized onions and apples are suitable for anything: purees, rice, boiled or cooked vegetables. I opted for a spinach puree and sauteed carrots. A very good dish that I will remember with pleasure.


Shell with golden chicks & # 8211 stuffed thighs

Here is a new recipe for our Contest sent by DanaCristea: Golden chick with stuffed thighs. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

ingredients

2 pulps
1 box of mushrooms
1 or
1 tablespoon breadcrumbs
1 small onion
salt
pepper
sweet Boya
rosemary
50 ml wine
2 tablespoons oil
dill
1 teaspoon grated carrot (for color)
100 g cheese
3 large cloves of garlic
2 bay leaves
a few peppercorns

Method of preparation

Wash the 2 thighs, bone only the upper part.

Prepare the filling:
Simmer the onion in a tablespoon of oil and 2 tablespoons of water, when it has softened well, add the chopped mushrooms and grated carrot, let it simmer for about 5 minutes.
Season with salt, pepper and dill.

After removing from the heat, add the egg and breadcrumbs (this being the main connecting element, then the egg) and mix the composition.

With this filling we start to fill the thighs, place cheese slices over the filling, then we will catch the thighs with toothpicks.

Put in a pan with 2 tablespoons of oil, a glass of water, bay leaves and peppercorns, put in the preheated oven at 150 degrees for about 40 minutes.

From time to time check the thighs and return to the other side by sprinkling them with jiul (jiu = the sauce that forms in the tray).

When they are almost ready, sprinkle with wine and crushed garlic.

Peter to make the shell or the rooster or whatever came out :)) I put the pulp with the upper part down, on the plate and the bone part, up, I don't know if it looks good in the picture, and we try to model it a little, even if we need to break the pulp.


Stuffed Chicken Legs

I removed the bones from the chicken legs.
I cut the bell pepper, cheese and kaizer into cubes.
I cut the green onion into small pieces.

In a bowl I mixed everything I cut into small pieces or cubes with egg, ground pepper and dried oregano. I divided the filling into four parts, and with each part I filled a chicken leg. To make sure that the filling stays inside the thigh, I fixed it at the wider end with a toothpick.

I rubbed each pulp with a little oil and sprinkled it with salt, ground pepper and oregano.
I placed all the thighs nicely in a tray with a little wine and water.
I baked in the oven for 30 minutes.

After removing the tray from the oven, let it cool for 5 minutes, then remove the toothpicks and cut the thighs in half.
I served them with mashed potatoes.


Stuffed chicken legs

Stuffed chicken legs: a delight! Suitable for a festive meal or simply for a wonderful time in the family, stuffed chicken legs can be enjoyed from small to large!

  • 600 gr boneless chicken legs
  • 200 gr yogurt
  • a lemon
  • olive oil
  • oregano
  • salt
  • a handful of spinach
  • 100 gr mozzarella
  • 50 gr mushrooms

Beat the thighs lightly with a hammer and place them in a bowl. Pour over them a mixture of yogurt, oregano, salt, olive oil and lemon juice. Let cool for about an hour.

Meanwhile, prepare the filling: scald the spinach for 5 minutes, put the mozzarella on the grater and finely chop the mushrooms. After an hour, take the thighs out of the fridge, put stuffing on each leg and roll, finally catching each leg with the toothpick.

Sprinkle over the mozzarella and place in the preheated oven at 180 gr for about 40 minutes or until the mozzarella turns golden. If you prefer chicken dishes, you can also try chicken and mozzarella tart (recipe here).


Stuffed chicken legs

Stuffed chicken legs: a delight! Suitable for a festive meal or simply for a wonderful time in the family, stuffed chicken legs can be enjoyed from small to large!

  • 600 gr boneless chicken legs
  • 200 gr yogurt
  • a lemon
  • olive oil
  • oregano
  • salt
  • a handful of spinach
  • 100 gr mozzarella
  • 50 gr mushrooms

Beat the thighs lightly with a hammer and place them in a bowl. Pour over them a mixture of yogurt, oregano, salt, olive oil and lemon juice. Let cool for about an hour.

Meanwhile, prepare the filling: scald the spinach for 5 minutes, put the mozzarella on the grater and finely chop the mushrooms. After an hour, take the thighs out of the fridge, put stuffing on each leg and roll, finally catching each leg with the toothpick.

Sprinkle over the mozzarella and place in the preheated oven at 180 gr for about 40 minutes or until the mozzarella turns golden. If you prefer chicken dishes, you can also try chicken and mozzarella tart (recipe here).


Stuffed chicken legs

Stuffed chicken legs: a delight! Suitable for a festive meal or simply for a wonderful time in the family, stuffed chicken legs can be enjoyed from small to large!

  • 600 gr boneless chicken legs
  • 200 gr yogurt
  • a lemon
  • olive oil
  • oregano
  • salt
  • a handful of spinach
  • 100 gr mozzarella
  • 50 gr mushrooms

Beat the thighs lightly with a hammer and place them in a bowl. Pour over them a mixture of yogurt, oregano, salt, olive oil and lemon juice. Let cool for about an hour.

Meanwhile, prepare the filling: scald the spinach for 5 minutes, put the mozzarella on the grater and finely chop the mushrooms. After an hour, take the thighs out of the fridge, put stuffing on each leg and roll, finally catching each leg with the toothpick.

Sprinkle over the mozzarella and place in the preheated oven at 180 gr for about 40 minutes or until the mozzarella turns golden. If you prefer chicken dishes, you can also try chicken and mozzarella tart (recipe here).


Stuffed chicken legs

Stuffed chicken legs: a delight! Suitable for a festive meal or simply for a wonderful time in the family, stuffed chicken legs can be enjoyed from small to large!

  • 600 gr boneless chicken legs
  • 200 gr yogurt
  • a lemon
  • olive oil
  • oregano
  • salt
  • a handful of spinach
  • 100 gr mozzarella
  • 50 gr mushrooms

The legs are lightly beaten with a hammer and placed in a bowl. Pour over them a mixture of yogurt, oregano, salt, olive oil and lemon juice. Let cool for about an hour.

Meanwhile, prepare the filling: scald the spinach for 5 minutes, put the mozzarella on the grater and finely chop the mushrooms. After an hour, take the thighs out of the fridge, put stuffing on each leg and roll, finally catching each leg with the toothpick.

Sprinkle over the mozzarella and place in the preheated oven at 180 gr for about 40 minutes or until the mozzarella turns golden. If you prefer chicken dishes, you can also try chicken and mozzarella tart (recipe here).


Stuffed chicken legs

I think baked chicken legs, in the pan or even on the grill are a food choice that most people consider trivial. When you don't know what to cook and you don't have much time, the humble chicken legs seem the most handy solution. However, the recipe that I will present below will prove that even chicken legs can be interesting, that they are juicy anyway and if you cook them well they are tastier than the breast anyway. It's an autumn recipe, with caramelized onions, apples and nuts, a very successful combination, in my opinion, and at the same time easy to make.


Preparation time: 00:20 hours
Cooking time: 00:25 hours
Total Time: 00:45 hours
Number of servings: 4
Degree of difficulty: average


Shell with golden chicks & # 8211 stuffed thighs

Here is a new recipe for our Contest sent by DanaCristea: Golden chick with stuffed thighs. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

ingredients

2 pulps
1 box of mushrooms
1 or
1 tablespoon breadcrumbs
1 small onion
salt
pepper
sweet Boya
rosemary
50 ml wine
2 tablespoons oil
dill
1 teaspoon grated carrot (for color)
100 g cheese
3 large cloves of garlic
2 bay leaves
a few peppercorns

Method of preparation

Wash the 2 thighs, bone only the upper part.

Prepare the filling:
Simmer the onion in a tablespoon of oil and 2 tablespoons of water, when it has softened well, add the chopped mushrooms and grated carrot, let it simmer for about 5 minutes.
Season with salt, pepper and dill.

After removing from the heat, add the egg and breadcrumbs (this being the main connecting element, then the egg) and mix the composition.

With this filling we start to fill the thighs, place cheese slices over the filling, then we will catch the thighs with toothpicks.

Put in a tray with 2 tablespoons of oil, a glass of water, bay leaves and peppercorns, put in the preheated oven at 150 degrees, for about 40 minutes.

From time to time check the thighs and return to the other side by sprinkling them with jiul (jiu = the sauce that forms in the tray).

When they are almost ready, sprinkle with wine and crushed garlic.

Peter to make the shell or the rooster or whatever came out :)) I put the pulp with the upper part down, on the plate and the bone part, up, I don't know if it looks good in the picture, and we try to shape it a little, even if we need to break the pulp.


Ingredients Stuffed Chicken Legs:

  • 4 whole chicken legs (both upper leg and hammer)
  • 1 medium-sized onion
  • 1 large apple with a hard pulp (granny smith, for example)
  • 60 grams of goat cheese
  • 1 tablespoon chopped walnuts large
  • 1 clove of garlic
  • 150 ml. of dry white wine
  • 2 rosemary branches
  • 3 tablespoons oil
  • 3-4 cloves of garlic
  • 1 tablespoon brown sugar and pepper

Preparation of Stuffed Chicken Legs:

1. Peel onions and chop fish. Cut the apple into small cubes, keeping the peel, removing only the seed box. Heat 1 tablespoon oil in a pan and add onion and 1 pinch of salt. Cook over medium heat until onions begin to soften and become translucent, then add diced apples. Cook the apple together with the onion for 2-3 minutes, stirring frequently, then add the sugar and 1 sprig of rosemary (or other aromatic herbs that you like). Saute until the apple and onion cubes are covered in a layer of caramel.

2. Add 80 ml immediately. of white wine and boil everything over high heat until the wine evaporates completely. Remove the pan from the heat and add the crushed cheese and walnuts. Add salt and pepper to taste (the taste should be balanced, sweet, salty, sour and slightly spicy).

3. Until the filling cools, turn on the oven and set at 190 degrees Celsius. The chicken legs are carefully cleaned of any traces of feathers left accidentally and wiped with a napkin. Cut along the bone of the upper thigh and carefully detach the bone from the meat with a sharp knife. Finally, the bone of the upper thigh is removed, separating it from that of the hammer in the joint.

4. Once the upper leg bone is removed, the meat is left-right, forming a "pocket" to fit the filling. Be careful not to cut the skin.

5. Divide the filling evenly in the & # 8222pockets & # 8221 of the 4 chicken legs, then fix with toothpicks. Season the chicken legs on the outside with salt, pepper and finely chopped rosemary.

6. Heat a frying pan (preferably one that goes in the oven) and add the remaining 2 tablespoons of oil. One by one, the chicken legs are browned in the pan, just enough to take on color (2-3 minutes on each side). Discard the oil, place the browned thighs in the pan and add the uncooked garlic cloves. Place the pan in the preheated oven at 190 degrees Celsius for 12-15 minutes, depending on the size of the chicken legs.

7. When ready, the thighs should be well browned and if a toothpick is stuck in the lower part of the thigh, it should enter easily and clear juices should be released, without traces of blood. Remove the thighs to rest, squeeze the contents of the garlic cloves in the pan, peel away, put the pan on the fire and add the rest of the wine. Boil the sauce in the pan until slightly reduced, then pass through a sieve. It can be thickened with a cube of butter (optional).

As a side dish, chicken legs stuffed with caramelized onions and apples are suitable for anything: purees, rice, boiled or cooked vegetables. I opted for a spinach puree and sauteed carrots. A very good food that I will remember with pleasure.



Comments:

  1. Jalal

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  2. Wahkan

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  3. Victoriano

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  4. Kagalar

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