Stuffed chicken legs with mushrooms
4 servings
30 minutes
Stuffed chicken legs with mushrooms are a dish of European cuisine that captivates with its harmonious combination of tender chicken meat and aromatic mushrooms. The roots of such a recipe trace back to the traditions of French and Italian gastronomy, where meat rolls and stuffed dishes hold a special place. Baked in the oven, these legs acquire an appetizing golden crust while retaining juiciness and rich flavor inside. Thanks to cream and butter, the filling becomes soft and creamy, while spices add expressiveness. This dish is perfect for a festive dinner or special occasion and can be served with herbs and a side of potatoes or vegetables. Stuffed legs not only look impressive but also provide unique gastronomic experiences.
1
Remove the skin from the chicken legs, leaving it on the bone at the bottom. Carefully cut off all the meat, transfer it to a food processor, and chop it. Cut the bone, leaving a small piece at the base where the skin is held.
- Chicken legs: 4 pieces
- Onion: 2 heads
2
Heat the pan and add oil. Sauté the finely chopped onion until soft for about 8 minutes, then add the chopped mushrooms and cook for another 3 minutes.
- Butter: 80 g
- Onion: 2 heads
- Fresh champignons: 8 pieces
3
Place the chicken meat in a bowl and add the sautéed onions with mushrooms, cream, and lightly beaten eggs. Season with salt and pepper. Mix everything well and stuff the chicken skin with the filling so that it resembles a whole leg. Secure with toothpicks.
- Chicken legs: 4 pieces
- Chicken egg: 2 pieces
- Cream: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
4
Preheat the oven to 180 degrees. Place the legs on a greased baking sheet, lightly drizzle with vegetable oil, sprinkle with salt and pepper, and bake for 25-30 minutes until cooked.
- Vegetable oil: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Remove the toothpicks and sprinkle with parsley.
- Chopped parsley: 2 tablespoons