Stuffed Chicken Legs Recipe

Name: Stuffed Chicken Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 oz day-old bread, crusts removed and torn into pieces (about 3 cups); 1/2 cup milk; 2 tbsp pistachios; 5 1/2 oz ground; 4 tbsp finely grated parmesan; 2 tbsp lemon thyme leaves; 4 None chicken thighs, skin on and bone pulled out with flesh intact (ask your butcher to do this); 2 tsp extra-virgin olive oil; 1/2 cup white wine; 1 cup rich chicken stock; 2 tbsp unsalted butter

Servings: persons

3 1/2 oz day-old bread, crusts removed and torn into pieces (about 3 cups)
1/2 cup milk
2 tbsp pistachios
5 1/2 oz ground
4 tbsp finely grated parmesan
2 tbsp lemon thyme leaves
4 None chicken thighs, skin on and bone pulled out with flesh intact (ask your butcher to do this)
2 tsp extra-virgin olive oil
1/2 cup white wine
1 cup rich chicken stock
2 tbsp unsalted butter

1
Preheat oven to 375u00b0F. Place bread and milk in a small bowl. Leave to soak for 5 mins.
2
Meanwhile, place pistachios in a heatproof cup. Pour over enough boiling water to cover and stand for 30 secs. Drain, peel, then coarsely chop pistachios.
3
Add pistachios, veal, parmesan and thyme to soaked bread. Season with salt and pepper, then mix well.
4
Fill cavity of each chicken leg with one-quarter of mince mixture, packing in well with your finger. Fold each chicken piece closed, wrapping over any excess skin, and secure with toothpicks.
5
Place 2 teaspoons oil in an oven-proof skillet over medium-high heat. Add chicken and brown on both sides. Place in oven and bake for 25 mins, or until cooked through.
6
Remove chicken from oven. Transfer to a warm plate, cover loosely with foil and allow to rest. Meanwhile, return skillet to stove over medium heat and add white wine to deglaze. Bring to a boil and reduce by half. Add chicken stock, bring to boil and reduce by a third. Remove from heat and immediately whisk in butter and season to taste. Slice chicken into 1- inch slices and serve with pan sauce.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 1/2 oz day-old bread, crusts removed and torn into pieces (about 3 cups), 1/2 cup milk, 2 tbsp pistachios, 5 1/2 oz ground, and more.

Yes, Stuffed Chicken Legs 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.

Stuffed Chicken Legs

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