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Stuffed chicken legs

Stuffed chicken legs

I used boneless and skinless chicken legs (I don't like chicken skin, even if it's useful sometimes)

Season the thighs. Put a slice of peasant ham and a slice of cheese on each piece. Roll and wrap with a slice of bacon.

The carrot is cleaned and cut into slices. I also grated some longer strips of carrot.

Put the chicken rolls in a tray in which I put a little oil. Put the carrot, sprinkle with dried rosemary and basil leaves. Add a little vegetable soup and bake until the meat is well done.

At the end, add a little sour cream and leave for another 5 minutes.

This time I was more "gentle" with my thighs because I had complaints that I "stung" them too much last time with toothpicks.


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).


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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 "novelties" that would match the festive Easter meal. I think I will use the recipe for an aperitif.

Ioana 10 years ago - 1 April 2011 11:03

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 - April 1, 2011 12:33 PM

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 do 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 I'll give it a try. 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 - 1 April 2011 17:44

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 - April 5, 2011 2:36 PM

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 the note 10 Good evening and good luck to all, Adriana

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 the liver. Note 10 I wonder what other filling would go with them?

Adria 10 years ago - May 3, 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 goodness for her.

Yesterday and the day before yesterday I made the pogacele, too good.
Thank you for the site, I'm 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 - 8 March 2012 15:59

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!

Adriana Stirbu 8 years ago - 18 February 2013 15:00

Boneless thighs stuffed 3 years ago - February 26, 2018 15:46

Stuffed boned thighs

A good combination, I will try the recipe.
It looks appetizing

Oana 3 weeks ago - April 28, 2021 4:57 PM

Re: Stuffed thighs

Ioana, if we consider them the main course, what garnish goes next to them?

Oana 52 minutes ago - 22 May 2021 07:11

Re: Stuffed thighs

I made them in the end as an entree, they are really special: tasty and effective.


Stuffed chicken legs - you will never get tired of this dish!

Stuffed chicken legs. A real delight! You can even prepare them for the holiday meal. The thighs will always be successful, guests will not be able to stop eating!

INGREDIENT:

-200 gr of mushroom mushrooms

-2 tablespoons fermented cream

METHOD OF PREPARATION:

1.Pull the skin off the thighs and cut the bone at the bottom. Do everything very carefully, so as not to damage the skin.

2. Remove the meat from the bone and cut it into small pieces. The meat from 6 thighs is enough for the filling.

3.Cut the onion and mushrooms into cubes. Fry the onion on the pan with about 2 tablespoons of oil until translucent.

4.Then add the mushrooms and cook the vegetables until all the liquid evaporates.

5. Season the mushrooms with salt and pepper, remove the pan from the heat and let them cool.

6.Mix the meat with the fried vegetables and the cheese given through the large grater.

7. Season the filling with salt, turmeric and paprika. You can use any other spices you like.

8. Fill the thighs with a mixture of meat and vegetables, and hide the tip of the skin inside.

9. Grease the pan with oil, place the thighs, cover them with cream and, optionally, sprinkle them with paprika.

10.Put the tray in the preheated oven at 180 ° C for 25-30 minutes.

Serve hot stuffed thighs with any garnish. They remain just as tasty even when cold.


Stuffed chicken legs - you will never get tired of this dish!

Stuffed chicken legs. A real delight! You can even prepare them for the holiday meal. The thighs will always be successful, guests will not be able to stop eating!

INGREDIENT:

-200 gr of mushroom mushrooms

-2 tablespoons fermented cream

METHOD OF PREPARATION:

1. Pull the skin off the thighs and cut the bone at the bottom. Do everything very carefully, so as not to damage the skin.

2. Remove the meat from the bone and cut it into small pieces. The meat from 6 thighs is enough for the filling.

3.Cut the onion and mushrooms into cubes. Fry the onion on the pan with about 2 tablespoons of oil until translucent.

4.Then add the mushrooms and cook the vegetables until all the liquid evaporates.

5. Season the mushrooms with salt and pepper, remove the pan from the heat and let them cool.

6.Mix the meat with the fried vegetables and the cheese given through the large grater.

7. Season the filling with salt, turmeric and paprika. You can use any other spices you like.

8. Fill the thighs with a mixture of meat and vegetables, and hide the tip of the skin inside.

9. Grease the pan with oil, place the thighs, cover them with cream and, optionally, sprinkle them with paprika.

10.Put the tray in the preheated oven at 180 ° C for 25-30 minutes.

Serve hot stuffed thighs with any garnish. They remain just as tasty even when cold.


Stuffed chicken legs - you will never get tired of this dish!

Stuffed chicken legs. A real delight! You can even prepare them for the holiday meal. The thighs will always be successful, guests will not be able to stop eating!

INGREDIENT:

-200 gr of mushroom mushrooms

-2 tablespoons fermented cream

METHOD OF PREPARATION:

1.Pull the skin off the thighs and cut the bone at the bottom. Do everything very carefully, so as not to damage the skin.

2. Remove the meat from the bone and cut it into small pieces. The meat from 6 thighs is enough for the filling.

3.Cut the onion and mushrooms into cubes. Fry the onion on the pan with about 2 tablespoons of oil until translucent.

4.Then add the mushrooms and cook the vegetables until all the liquid evaporates.

5. Season the mushrooms with salt and pepper, remove the pan from the heat and let them cool.

6.Mix the meat with the fried vegetables and the cheese given through the large grater.

7. Season the filling with salt, turmeric and paprika. You can use any other spices you like.

8. Fill the thighs with a mixture of meat and vegetables, and hide the tip of the skin inside.

9. Grease the pan with oil, place the thighs, cover them with cream and, optionally, sprinkle them with paprika.

10.Put the tray in the preheated oven at 180 ° C for 25-30 minutes.

Serve hot stuffed thighs with any garnish. They remain just as tasty even when cold.


Stuffed chicken legs

Stuffed chicken legs: a delight! Suitable for a festive meal or simply for a wonderful time in the family, the 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).


5-6 boneless chicken legs (without skin)
20-24 slices of bacon (thin and long)
high salt, pepper
1-2 tablespoons oil or 1 tablespoon duck lard (for frying)

4 chicken livers
150 gr mushrooms
1 medium onion
1 tablespoon pistachio tip (fried and salted)
3 tablespoons sherry Tio Pepe Fino (or dry white wine)
1 clove garlic
2 tablespoons oil
milk (optional)

Preparation Stuffed thighs

  1. Cover the livers with milk and let them freeze for at least 30 minutes and eliminate the smell.
  2. We prepare the filling: cut the onion into thin slices. Heat the oil and cook the onion for a short time, about 30 seconds. Add the drained liver and the mushrooms cut into thicker slices. Season with salt and pepper to taste. Cook over medium heat for about 3 minutes, stirring occasionally, until the livers have changed color on both sides. They won't be made in the center, but it's okay. Extinguish with sherry or wine and leave on the fire for another minute, until the sherry has evaporated.
  3. Allow the filling to cool. Then, either chop the filling with a knife or grind it briefly in the food processor. You don't have to make the filling, just grind it.
  4. Remove the pistachio from the peel (if necessary) and rub it between your fingers to remove the skin. Grind all the pistachios in a mortar. Add it to the filling together with the crushed garlic. Homogenize. Straighten the salt and pepper filling.
  5. Assemble the rollers: for each roll, place a larger piece of aluminum foil on the work table. Grease the foil in the center with a drop of oil. Sprinkle salt and pepper in that area. Place 4 slices of bacon in the center of the foil, slightly overlapping them.
  6. Place a boned leg on top. Place 1 tablespoon of the filling over the pulp and shape it into a roll. Roll the pulp over the filling. Place the pulp at one end of the bacon and roll, using the foil underneath. Roll the foil tightly around the roll and wrap it around the ends when ready.
    * see pictures to be clearer how to form the rolls
  7. Boil a lot of water in a larger pot. When it boils, put the wrapped rolls in water, turn the heat to medium and let it boil for about 30 minutes.
  8. Remove the rolls on a plate and after they cool, put them in the fridge for at least a few hours. Ideally, it would be overnight, so that the bacon has time to fix around the thigh.
  9. When you want to serve them, remove the rolls from the foil. Fry them in a pan with a little oil or duck lard (that's what I used). Fry them on all sides to brown the bacon nicely.
  10. Let the rolls rest for 5 minutes, then you can cut them into slices and serve. It can also be served cold, as an appetizer. Slice them just a little before serving so they don't dry out.

1. Fry the livers and mushrooms

4. Roll the pulp around the filling

5. Roll the bacon around the leg

6. Wrap everything in aluminum foil


Stuffed chicken legs

Stuffed chicken legs: a delight! Suitable for a festive meal or simply for a wonderful time in the family, the 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 hammers

The bone next to the joint is cut and the meat is deboned.

Chop the meat on the mincer.

Mix with finely chopped onion and garlic, diced peppers, salt, pepper.

Add the egg and cream and mix well.

The skin on each cup is filled with the obtained composition.

Cover with the skin at the end.

Arrange in the tray in which the oil was placed, taking care that the part where the skin overlaps is the bottom, so that it does not fall apart.

Bake until well browned and the composition is done, about 1.5 hours at 180 degrees.


Stuffed chicken legs - you will never get tired of this dish!

Stuffed chicken legs. A real delight! You can even prepare them for the holiday meal. The thighs will always be successful, guests will not be able to stop eating!

INGREDIENT:

-200 gr of mushroom mushrooms

-2 tablespoons fermented cream

METHOD OF PREPARATION:

1. Pull the skin off the thighs and cut the bone at the bottom. Do everything very carefully, so as not to damage the skin.

2. Remove the meat from the bone and cut it into small pieces. The meat from 6 thighs is enough for the filling.

3.Cut the onion and mushrooms into cubes. Fry the onion on the pan with about 2 tablespoons of oil until translucent.

4.Then add the mushrooms and cook the vegetables until all the liquid evaporates.

5. Season the mushrooms with salt and pepper, remove the pan from the heat and let them cool.

6.Mix the meat with the fried vegetables and the cheese given through the large grater.

7. Season the filling with salt, turmeric and paprika. You can use any other spices you like.

8. Fill the thighs with a mixture of meat and vegetables, and hide the tip of the skin inside.

9. Grease the pan with oil, place the thighs, cover them with cream and, optionally, sprinkle with paprika.

10.Put the tray in the preheated oven at 180 ° C for 25-30 minutes.

Serve hot stuffed thighs with any garnish. They remain just as tasty even when cold.


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