Stuffed chicken legs in the oven

4 servings
1 hour

Stuffed chicken legs are no longer cooked than if you just decided to fry the same legs in a frying pan. And the cooking process itself is not as troublesome as it might seem at first glance. Most of the time it takes to prepare the filling and cut the legs themselves. But baked stuffed shins are much tastier, more spectacular and juicier than just fried!

How to bake chicken legs stuffed with champignons? Prepare the indicated ingredients. We will stuff chicken shins. Defrost them first if they have been frozen. I take fresh champignons, but you can use canned or frozen ones. Cheese will suit anyone who likes or eat at home.

Wash the onions and carrots and peel. Grind them: cut the onions into cubes, rub the carrots on a coarse grater. Rinse the champignons, cleaning from the ground and garbage, finely cut. In a frying pan, heat a little vegetable oil and fry the chopped onions, carrots and champignons until tender. Salt a little to taste. Leave the pan to one side to allow the roasted vegetables and mushrooms to cool.

Wash and dry the shins. Pull the skin off them - you need to pull from the wide edge of the lower leg down, to the joint. If a thin transparent film between meat and skin interferes, slightly cut it with a knife, carefully so as not to damage the skin itself. With a large knife or kitchen hatchet, cut the bone at the narrowest part of the lower leg, trying not to touch the chicken skin left behind on the joint.

Cut all the meat from the resulting parts, freed from the skin. Finely chop it. All meat can be a lot for stuffing the shins, so some of it can be put away right away. Use the bones later to cook the broth.

In a deep bowl, mix the chopped chicken meat, fried mushrooms with onions and carrots, cheese grated on a coarse grater. Mix everything, add salt and pepper to taste.

Carefully fill the shins with prepared minced meat, taking care not to damage the integrity of the skin. To prevent the filling from falling out of the shins, you can fix the edges with a toothpick, sew with a culinary thread or bend the long edge of the skin.

Brush the chosen baking dish with vegetable oil. Place the stuffed chicken shins in a tin. Oil each leg and sprinkle with paprika. Place the stuffed shin tin in the oven preheated to 180 degrees for 30 - 40 minutes. Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe.

Serve the legs hot. This is a versatile dish that works beautifully with many side dishes: pasta, rice, potatoes, vegetables. enjoy your meal!

Any cheese for this dish is suitable - hard, semi-hard, soft, mozzarella type. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well.

Note that the quality and taste of the finished dish largely depends on the correct defrosting of the ingredients. How to avoid mistakes and choose the best way to defrost chicken, read the article about the correct defrosting of products.

Put the champignons washed and peeled from the films on a tea towel so that it absorbs excess liquid. Leave for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry mushrooms well, otherwise they will become watery after being drenched.