Oat-Stuffed Chicken Legs Recipe

Name: Oat-Stuffed Chicken Legs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 medium shallots, finely chopped (about 1/2 cup); 1 teaspoon dried rosemary; 10 ounces button mushrooms, chopped into 1/4 inch pieces; 1/2 cup rolled oats; 1/2 cup chicken stock; Kosher salt and freshly ground black pepper; 2 medium onions, chopped (about 2 cups); 2 tablespoons olive oil; 4 chicken legs, thigh bone removed

Servings: persons

1
Adjust oven rack to middle position and preheat to 425u00b0. Heat butter in a large skillet over medium high heat until melted. Add shallots and cook until beginning to brown, about 4 minutes. Add rosemary, and chopped mushrooms. Cook stirring often until mushrooms release their liquid and begin to brown, about 8 minutes. Add oats and toast for 1 minutes then add chicken stock and cook until liquid has been absorbed, about 4 minutes. Remove from heat and season to taste with salt and pepper. Allow to cool to room temperature.
2
Place onions in the bottom of a roasting pan and toss with olive oil. Season with salt and pepper. Divide the filling between the pocket of each chicken thigh where the bone was removed. Place chicken on top of onions seam side down and roast until the chicken is golden brown and an instant read thermometer inserted into thickest part of thigh registers 165u00b0F, about 25 minutes. Remove from oven and let rest for 10 minutes before serving.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 medium shallots, finely chopped (about 1/2 cup), 1 teaspoon dried rosemary, 10 ounces button mushrooms, chopped into 1/4 inch pieces, and more.

Yes, Oat-Stuffed Chicken Legs Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!