Stuffed chicken legs with mushrooms

Step 1

Prepare the chicken legs: pat them dry with paper towels to remove excess moisture. Gently separate the skin from the meat using the "stocking" method, pulling it down the leg.

Step 2

Remove the bones from the chicken legs by cutting them at the base with a knife. Check to make sure there are no small bone fragments left inside the chicken. Remove the chicken fillets from the bones and put them through a meat grinder or blender.

Step 3

Prepare the filling for the mushroom-stuffed chicken. Wash the mushrooms, parsley, and carrots. Peel the onion, garlic, and egg. Cut the mushrooms into pieces, dice the carrots, and chop the onion, garlic, and parsley. Grate the cheese.

Step 4

Heat vegetable oil in a frying pan and fry the onion and carrot until soft. Add the mushrooms and cook for about 8 minutes more. Transfer the mushroom mixture to a bowl and let cool slightly. Add the grated cheese, egg, garlic, and parsley.

Step 5

Place the prepared ground chicken into the bowl with the filling. Season with salt, pepper, and your favorite seasonings, and mix thoroughly. The finished filling should be thick and hold its shape well, making it easy to stuff into the chicken thighs.

Step 6

Stuff the chicken drumsticks with the filling. Be careful not to pack them too tightly, as they will shrink slightly during baking. Secure the edges of the skin with toothpicks or carefully fold them under to keep the filling inside.

Step 7

Place the stuffed chicken legs in a baking dish and brush them with sour cream. Bake in the oven at 180°C (350°F) for about 30 minutes. Then increase the temperature to 200°C (400°F) and bake for another 5–10 minutes until golden brown.

Step 8

Remove the cooked mushroom-stuffed drumsticks from the oven. Remove the toothpicks before serving. Place a bed of fresh spinach leaves on a plate, top with the stuffed drumsticks, and garnish with thyme sprigs. Serve hot.

Chicken legs stuffed with potatoes and mushrooms are a successful culinary compromise between classic home cooking and impressive restaurant presentation: the dish consists of delicious individual rolls filled with a juicy filling that doubles as a hearty side dish. This two-in-one dish is perfect for a holiday table: you'll see how full your guests will be. The optimal weight of the chicken legs is 300–400 g. For further cooking instructions, see the notes to the recipe.

How to make baked boneless chicken legs stuffed with mushrooms? It's easier than it looks, but it does take some effort. But with readily available ingredients, you'll create a festive dish that everyone at home and visiting will love. Have you never stuffed chicken drumsticks with mushrooms before? Now's the time to give it a try—and this recipe will be a great addition to your repertoire of delicious dishes. We're using button mushrooms, but you can use any mushrooms you like—wild, frozen, dried, or even pickled. Just prepare them according to their needs.

Chicken stuffed with mushrooms is a truly festive dish. This dish is also perfect for New Year's Eve. We chose champignons and prunes for the chicken stuffing, but you can substitute them with porcini mushrooms, for example. The chicken is stuffed, coated with spices and mayonnaise for a crispy crust, and baked whole in the oven—and in an hour, a delicious dinner for the whole family is ready.