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Chicken legs stuffed with mushrooms

Chicken legs stuffed with mushrooms


Finely chop the mushrooms, as well as the onion that we put in 2 tablespoons of olive oil. When it has become glassy, ​​add the mushrooms and simmer until the juice left by them decreases. Match the taste of salt and pepper, add the chopped garlic. Let it cool.

The skin on the thighs comes off easily, remaining attached only to the bottom. Spread the mushroom filling over the entire surface of the pulp, then pull back the skin and catch with toothpicks, if necessary.

Put them in a pan, sprinkle with a little olive oil, sprinkle with thyme and put in the oven over medium heat until golden brown.

Serve hot with your favorite garnish.

I prepared (at the same time, in the same tray) spicy potatoes.


Chicken legs stuffed with mushrooms

Method of preparation:
Onions, garlic and finely chopped mushrooms are fried in olive oil. Bring to the boil until the water left by the mushrooms evaporates. Season with salt and pepper.
The skin of the chicken legs is easily detached, taking care not to detach the edges. It should look like a pocket. (Unfortunately, I couldn't take this stage, being alone and not having a helper sitting next to me with the camera.)

Fill the thighs with a teaspoon. If necessary, attach the skin with toothpicks. It wasn't the case for me because I didn't have that much stuffing.
Put olive oil in a heat-resistant tray and place the potato slices.
Add salt and thyme. Put the chicken legs over the potatoes.
Cover the tray with aluminum foil and place in the oven for 40 minutes, then remove the foil and leave for another half hour.


Stuffed chicken legs


My dears, I left it softer with salads, I have a husband who needs to be fed well because he's just a man :). I took this recipe from cookaround.com, thanks to Laura who told me about this site. I wrote down several recipes, of course in the category of quick and easy to make. Here is the first of them, with the observation that I modified the ingredients a little.

We need:
3 whole chicken legs
200 ml wine
200 ml chicken soup
200 g mushrooms
for the filling:
100 g cheese (fat, you can put cheese)
1 yolk
1 tablespoon breadcrumbs
thyme, salt, pepper
for marinating:
2 cloves of crushed stings
2 tablespoons oil
thyme, salt, pepper

Clean the skin of the thighs and debone the upper part. Mix the ingredients for the filling, fill the thighs then sew with kitchen thread and put in a bowl. Mix the garlic with the oil, thyme, salt and pepper, grease the thighs and leave them to marinate for 1 hour.

Remove the thighs and fry them on one side and on the other in a little oil. Add the wine and soup and simmer for 30 minutes (if necessary, leave them longer).
Then remove the thighs and add the sliced ​​mushrooms to the remaining liquid. Serve with a garnish of potatoes or rice.

I liked the filling and that they were very tender.

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Chicken legs stuffed with chicken liver, mushrooms and boiled egg

Those of you who follow us already know that stuffed chicken legs are Miki's specialty. And today he prepared these chicken legs stuffed with chicken liver, mushrooms, chicken breast and eggs. I hope you like Miki's recipe he pampered me with this Sunday. A similar recipe is: Chicken legs stuffed with urda and leurda or Chicken legs stuffed with cabbage created.

Method of preparation:
Preparation of the thighs:
The thighs of puThey are washed, wiped with paper towels.
Cut on the back with a fine knife and remove the bone from the upper leg and half of the lower leg. The meat is not beaten even if you are tempted to do it, it is just seasoned. While we prepare the filling, leave it in the fridge.

Preparation of the filling:
The two chicken liver lobes are scalded and then finely chopped. Chicken breast meatand cut into cubes and crumble in a little oil. Finely chop the canned mushrooms. Boil an egg and chop into cubes. All are put in a bowl together with the boiled carrot and cut into pieces, chopped greens and raw egg that will serve as a binder. Add soy and fish sauce and season to taste.

Take the thighs out of the fridge and fill them with the farce. Close the thighs and catch them in 2-3 toothpicks each. We give them a crust in a pan with a little oil, then we place them in an oven dish.


Chicken legs stuffed with chicken liver, mushrooms and boiled egg

Those of you who follow us already know that stuffed chicken legs are Miki's specialty. And today he prepared these chicken legs stuffed with chicken liver, mushrooms, chicken breast and eggs. I hope you like Miki's recipe he pampered me with this Sunday. A similar recipe is: Chicken legs stuffed with urda and leurda or Chicken legs stuffed with cabbage created.

Method of preparation:
Preparation of the thighs:
The thighs of puThey are washed, wiped with paper towels.
Cut on the back with a fine knife and remove the bone from the upper leg and half of the lower leg. The meat is not beaten even if you are tempted to do it, it is just seasoned. While we prepare the filling, leave it in the fridge.

Preparation of the filling:
The two chicken liver lobes are scalded and then finely chopped. Chicken breast meatand cut into cubes and crumble in a little oil. Finely chop the canned mushrooms. Boil an egg and chop into cubes. All are put in a bowl together with the boiled and chopped carrot, chopped greens and the raw egg that will serve as a binder. Add soy and fish sauce and season to taste.

Take the thighs out of the fridge and fill them with the farce. We close the thighs and catch them in 2-3 toothpicks each. We give them a crust in a pan with a little oil, then we place them in an oven dish.


Chicken legs with mushrooms and garlic

Chicken legs, a very versatile meat that can be cooked in the oven, grill, pan, in soups, broths or smoked meats.

This light but delicious recipe for chicken legs with mushrooms and garlic, cooked in a single pan is simple and quick, which retains the perfect aroma and taste for a quick lunch or dinner.

The combination of chicken with mushrooms I think is adored by everyone, but today instead of cream sauce I propose glazed chicken legs with spicy red sauce, mushrooms and garlic.

How to make chicken legs with mushrooms and garlic

  • 700 g boneless chicken legs
  • 350 g mushroom mushrooms
  • 300 g pleurotus mushrooms
  • 50 ml of olive oil
  • 100 g butter
  • 50 g of garlic
  • 1-2 tablespoons hot pepper sauce (depending on how spicy you like it
  • 100 ml dry white wine
  • 1 bunch of parsley
  • A few oregano leaves
  • Salt and pepper to taste

We take the chicken legs and wipe them with a kitchen towel, season them with salt and pepper. If the thighs are whole, cut them into 2-3 pieces.

We cut the mushrooms bigger, in 2-3 pieces.

Put a pan on medium heat over high heat with olive oil and add the chicken legs, cook until golden brown. Add the finely chopped garlic and cook for another minute. We take them out and put them aside.

Put the mushrooms in the same pan in the remaining fat, a little salt and sauté them over high heat for 3-4 minutes.

Then put back the meat, hot pepper sauce, oregano, wine and cook for a few more minutes until the sauce binds. If necessary, add more salt and pepper.

You can serve it with pasta, rice, potatoes, bulgur or whatever you like. I boiled some macaroni, I tossed them in the pan with a little butter, I added chicken legs with mushrooms and garlic and it was very good.


Grilled boned chicken legs, oven or pan

Grilled boned chicken legs, oven or pan, a tender and juicy steak, which is easy to make and no one refuses. How to make chicken legs in a pan, oven, disc or on the grill? What sauces do we use, how do you season the chicken? Written recipe and step by step video.

What ingredients do we use for the recipe for grilled boned chicken legs, oven or pan?

Method of preparation

You can still read how to prepare in the written recipe or you can watch the video recipe, in which you see closely how they do everything.

VIDEO RECIPE

I washed the boned thighs very well, cleaned them of blood clots and then drained them very well of water and wiped them with a clean napkin. I wash the meat well, I'm not afraid of Salmonella or losing vitamins.

What spices do we use for chicken

The most used and recommended spices are salt, pepper, garlic and thyme. With them you will never fail.

Over the boned thighs add the crushed garlic, a teaspoon with a pinch of salt, a teaspoon with a pinch of thyme, a teaspoon of grated pepper. Add two tablespoons of oil, that's enough.

We mixed everything very well. Put the boned thighs in the fridge for at least 2 hours, it is ideal to leave them overnight. In this way, the flavors will enter the meat, and the meat will be tender, spicy, aromatic and tasty.

Gina's advice

Before grilling, it is good to take the meat out of the fridge half an hour or an hour before, to stay at room temperature. If you go out on the green grass, keep the meat in plastic boxes with lids.

You can also use paprika or hot peppers, but not if you make the legs on the grill or in oil, because it will become bitter. If you bake them, you can use them without any problems.

We check that the grill is hot, when we keep our hand on it at about 15 cm, it does not burn. We clean the grill first, wipe it with oil, then place the meat on the grill.

Turn the thighs on both sides, to be well browned. The meat is returned to the grill only once, when it is well done. Be careful not to be in the blood!

We prepare together a sauce (I have more recipes here) , a garnish or a seasonal salad, according to tastes and preferences. Here are just a few ideas:

Good appetite, let's be healthy and cook other dishes as simple and tasty!

Recipes with Gina Bradea & raquo Recipes & raquo Boneless grilled chicken legs, oven or pan


Stuffed chicken legs


The boneless chicken legs are beaten with a hammer for schnitzels.

Season with salt, pepper and dried basil.

Half of the pulp thus prepared is arranged the other ingredients that form the filling: a slice of kaizer, a few mushrooms, chopped olives, a few strips of cheese.


It "closes" with the other half like a book and is caught with toothpicks so that it does not come off.

Season with chicken seasoning and place the prepared legs in a pan greased with oil. Pour a glass of white wine on top.

Put the tray in the preheated oven for 45 minutes at 200 degrees.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Stuffed chicken legs in the oven

Baked chicken legs stuffed on a bed of vegetables are a sure recipe for success, they can be served both hot and cold as a main course for lunch or dinner. You can even prepare them for the holiday meal, guests will have a surprise when they find the fragrant filling instead of bone with the delicious crust.

Method of preparation.
First wash the chicken legs well and then drain them well.

Peel a squash, grate it and slice it. Wash the mushrooms, cut them into small pieces, peel the onion, chop finely. Peel a squash, grate it and chop it finely.

This is followed by boning the upper part of the leg, a very quick and simple procedure, which takes about 1-2 minutes for each leg, even less after you get dexterity.
Put the pulp with the outside down and the inside towards you. Feel in the middle of the thigh to feel where the bone is. Make an incision to the bone (use a small, sharp knife). Then insert your index finger into the incision and release the meat next to the bone. You'll see it goes fast.

Incise the joint between the bone of the upper and lower thighs and then dislocate it with your hand, until you feel that the bones have come off.
Using your fingers and knife, loosen the bone of the upper leg and flesh. Go to the top with the detachment. Now we have the boned upper leg.
I just wanted to debone the top because in the end the thighs will look whole and instead of bone they will have a delicious filling.
When the bone of the upper thigh is removed, the meat grows left-right, forming a "pocket" in which to fit the filling, I made small incisions to the lower leg. Be careful not to cut the skin.

Put 2-3 tablespoons of oil or a cube of butter in a pan or wok and sauté the onion, garlic and pepper for a few minutes.

When the onion has hardened, add the finely chopped mushrooms and continue to harden. The mushrooms will leave the water so we will keep the composition on the fire until all the water evaporates, then turn off the heat and let it cool a bit.

Divide the filling evenly in the "pockets" of the 2 chicken legs, I gently pushed the filling inside the lower leg.

When we have finished filling, we will fix the meat with toothpicks.

Prepare the bed of vegetables from potatoes, tomatoes and garlic in peel, season, add olive oil. You can choose another bed of vegetables or simply leave them in the tray only.

On the bed of vegetables we place the thighs stuffed and seasoned with salt, pepper. Grease them with a little olive oil or put thin slices of butter on them.

We will then put the tray in the preheated oven at 180 degrees C for about 50-60 minutes or until the thighs are well penetrated and the skin is crispy.

Take them out of the oven and distribute them on plates together with the baked potatoes in the sauce from the tray.

When serving, pour over the thighs of the juice left in the pan. Serve hot or cold with various garnishes of vegetables and seasonal salads.

Even if it's a little more work with deboning the thighs, it's worth the effort - the chicken thighs stuffed with mushrooms are juicy and tasty, and the tender meat that melts in your mouth.

They look perfect in the section, they are well made, fragrant and tasty. If they have a cold, no problem. Cut the slices and place them on a plate on a few lettuce leaves.
We wish you good appetite with your loved ones!


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).


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(5 points / total votes: 40)

elena 10 years ago - 1 April 2011 10:53

Re: Stuffed thighs

Wonderful idea. Thank you!
I was just looking for "news" that would match the festive Easter meal. I think I will use the recipe for an aperitif.

Ioana 10 years ago - April 1, 2011 11:03 AM

Re: Stuffed thighs

just be patient when you pack them and then use a super sharp knife when you slice them and they will stand out on the appetizer tray. you can reheat the slices in the microwave / oven if you want them warm. if not, just let them return to temp. the room.

elena 10 years ago - 1 April 2011 11:03

Re: Stuffed thighs

elena 10 years ago - 1 April 2011 11:04

Re: Stuffed thighs

along with the wonderful pistachio liver pate.
which I also found here on the site. Simply: A DELIGHT!

Ioana 10 years ago - 1 April 2011 11:05

Re: Stuffed thighs

liver and pistachio are a winning combination to my taste. so I use it whenever I have the opportunity

Monica Mihaly 10 years ago - 1 April 2011 12:11

Re: Stuffed thighs

they look delicious, I will put them next to croquettes especially since all those who tasted were impressed that it is a good combination for the plate with appetizers

Roxana 10 years ago - 1 April 2011 12:33

Re: Stuffed thighs

Woe to me, what a wonder. If he asks me for a wife after I cook these stuffed thighs, I'll call you to the wedding, Ioana) SURE they'll be on my Easter table

Ioana 10 years ago - April 1, 2011 1:27 PM

Re: Stuffed thighs

monika, slowly outlines the Easter platter.

roxana, serve them with a glass of sherry (as it is still an aperitif drink) or from the white wine you put in the filling (a dry and good Riesling for example) and it will surely happen

Bella 10 years ago - April 1, 2011 1:43 PM

Re: Stuffed thighs

Yummy I can't wait to make them. Ioana, thanks again for these delicious recipes. for the way you present them, for the way you explain everything.

Diana 10 years ago - 1 April 2011 16:29

Re: Stuffed thighs

Hehe. Although I don't like livers, it's definitely delicious. I think I saw a version with minced meat instead of liver, made by Gordon Ramsay. What do you say, what would go instead of livers for those with noses like me?

Ioana 10 years ago - April 1, 2011 4:58 PM

Re: Stuffed thighs

Diana, you can also make minced meat or just mushrooms. but the livers make the filling creamier, softer and more bound. I will try to convert you to eat liver. and my argument is this: Radu, my husband, hates livers, except for the ones I made. I always think of recipes for it, so in the end you don't feel that taste of liver that I know is unpleasant for some. so I recommend you try this recipe or one of the following: liver pate with pistachio [link] or liver with onion [link] and if you don't like any, give me a beat. then you REALLY hate livers to know that pistachios transform the taste of the liver.

Simona-Adina Hotea 10 years ago - April 1, 2011 5:20 PM

Re: Stuffed thighs

Mmmm. I was away from here for a few days and. what do my eyes see I prepare something similar to pork tenderloin and only in the oven, not pre-cooked, but this version seems great to me, first because it's with chicken legs and not with pork, and then it's cooked, which is more than OK for the holidays. Well done, Ioana and - if necessary - warm thanks!

Maaaama mia and what Easter yesterday, the other day.

Ioana 10 years ago - April 1, 2011 5:44 PM

Re: Stuffed thighs

simona, I thought you went on vacation again!
you should know that I'm free for Easter this week, because I've been running in the park since the weather is good

catalina 10 years ago - 1 April 2011 18:13

Re: Stuffed thighs

must be tried

camionagiu 10 years ago - 2 April 2011 19:21

Re: Stuffed thighs

you are not normal what appetite you made me in the post)))

Monica Mihaly 10 years ago - 5 April 2011 14:31

Re: Stuffed thighs

ioana do you buy the bones boned from somewhere? because if I didn't want you to tell me what is the simplest way to remove their bone
thanks

Ioana 10 years ago - 5 April 2011 14:36

Re: Stuffed thighs

I use ready-boned thighs from Fragedo. to look through the foil to make the thighs look bigger, so that you can roll them easily if you put 1 tablespoon of filling.

Adriana 10 years ago - 7 April 2011 00:26

Re: Stuffed thighs

Hi Ioana! I was thinking of something: isn't it healthier if I put the rolls in baking paper? Maybe they won't stay so tight but I think it would be ok. And we could tie them - being wrapped - with food thread. It's an opinion. A few times I suffered it with aluminum foil (it stuck to my steak and it stayed there.) I will definitely try this appetizing recipe. And I will take all 10 notes.

Ioana 10 years ago - April 7, 2011 09:42

Re: Stuffed thighs

when boiled, the baking paper will soften very much. possibly roll them in baking bags and then in aluminum foil, if you are afraid that aluminum is not so healthy. thus, it will not come into contact with the roller.
but if you only opt for the aluminum foil, it will certainly not stick because the bacon will leave fat and you will easily remove it at the end.

Crina Morari 10 years ago - April 29, 2011 5:25 PM

Re: Stuffed thighs

I also made the Easter recipe. What can I say, a delicacy, especially since I like liver notes? 10 I wonder what other filling would go with them?

Adria 9 years ago - 3 May 2011 16:00

Re: Stuffed thighs

Hello John and Christ the Risen One!

I made the Easter recipe (among many others), what can I say, it was left with an encore. They were excellent.

cosmin 9 years ago - 28 May 2011 11:23

Re: Stuffed thighs

Andreea 9 years ago - 5 June 2011 23:52

Re: Stuffed thighs

Great idea! Although I am a beginner in the kitchen, I will try this recipe. I'll try chicken breast. I find it easier to make the rolls. Thanks for the recipe and for the way you explain everything.

Andrea 9 years ago - 13 June 2011 21:37

Re: Stuffed thighs

I just came to report that my food was super good. But I didn't wait for it to cool down at all and I didn't put it in the fridge, well, this impatience, but they still came out very sticky, no problem, although I didn't find anything but shorter bacon.
Along with the baked potatoes, the one with corn, I just can't believe I could cook such a delicacy for her.

Yesterday and the day before yesterday I made the puddles, too good too.
Thank you for the site, it's a novice in cooking, but I have the impression that after I keep my eyes peeled, things will be different.

Gio 9 years ago - 19 November 2011 16:39

Re: Stuffed thighs

It says, "Thanks Gordon Ramsay for the recipe!"

gabriela 9 years ago - 21 January 2012 00:56

Re: Stuffed thighs

wooooow super delicious when I read recipes I feel like going into the kitchen but when I read yours I wanted to eat the computer. super you are very meticulous.

Dorin 9 years ago - March 8, 2012 3:59 PM

very beautiful and tasty recipe I will use for Easter

Maria 8 years ago - 31 August 2012 09:44

Re: Stuffed thighs

incredible site, congratulations! I have cooked according to your recipes, I am very happy with the result.
in connection with the rolls after they have been cooked: can they be stored in the refrigerator in aluminum foil and, say, for a maximum of 3 days? I would like to know this because I do not intend to fry all 6 on the same day.
thank you.

Ioana 8 years ago - 31 August 2012 10:18

Re: Stuffed thighs

they can certainly be kept for 2-3 days and fried only when you serve them.

Bocsan Annamaria 8 years ago - 23 October 2012 20:51

Re: Stuffed thighs

I will try to prepare this appetizer too, but without mushrooms because my friend doesn't like mushrooms. I tried several of your recipes and they turned out good, good. although they are beginners, due to the explanations and pictures. Your site is very helpful to me. Thank you!