Leckere Gefüllte Hähnchenschenkel
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Recipe Overview
Overview
This recipe for stuffed chicken legs is a delightful way to enjoy a classic dish with a twist. The combination of chicken, mushrooms, and cheese creates a savory filling that is both satisfying and flavorful. The preparation begins with sautéing onions and mushrooms in butter, which not only adds depth to the filling but also infuses the chicken with rich flavors during baking.
One of the standout aspects of this dish is the use of fresh herbs like parsley, thyme, and basil, which brighten the overall flavor. Rolling the chicken legs with the filling is straightforward, and the baking process ensures that the chicken remains tender and juicy while developing a lovely golden crust. The addition of soy sauce and honey in the glaze gives a sweet and savory finish that complements the dish beautifully.
Perfect for a family dinner or a special occasion, these stuffed chicken legs can be served alongside a fresh salad or roasted vegetables for a complete meal. The recipe is approachable for home cooks of all skill levels, making it an excellent choice for those looking to impress without too much fuss. Overall, this dish is a wonderful way to elevate your chicken game and bring something unique to the table.
Recipe Details
Steps & Tips
Use 10 chicken legs.
Add 2 tsp paprika, black pepper, and salt to the chicken.
Add 5-6 cloves of garlic.
Add olive oil to the mixture.
Chop 1 onion.
Melt 20g butter.
Fry the mixture for 3-4 minutes, stirring occasionally.
Add 800g mushrooms and fry.
Tip: Fry mushrooms until golden brown to ensure the water has evaporated.
Add salt, black pepper, 1/2 tsp thyme, and 1/2 tsp basil.
Add 150g cheese to the mixture.
Add a bunch of parsley to the mushrooms and onions.
Roll up the chicken with the filling.
Bake in a preheated oven at 190°C (380°F) for 20 minutes.
Add 30g soy sauce, 3 tablespoons honey, 2 tbsp sweet chili sauce, and 1 tsp turmeric.
Tip: Brush the chicken with sauce on all sides for even flavor.
Bake for another 20 minutes at 180°C (360°F).
Use 10 chicken thighs, fillets, boneless and skinless.
Add 1 tsp salt, 1 tsp pepper mix, 1/2 tsp dried onions, 1 tsp garlic, 1/2 tsp rosemary, 1/2 tsp basil, and 1/2 tsp thyme.
Stir the seasoning mixture.
Add 20g olive oil.
Fry the chicken in a frying pan over medium heat for 7-8 minutes on each side until browned.
Tip: Fry chicken over medium heat for even browning.
Add another 10g of olive oil to cook the second portion of chicken.
Place cooked chicken on a plate and keep warm.
Use 500g brown mushrooms.
Melt 20g butter.
Cook mushrooms for 3 minutes over medium heat.
Tip: Cook mushrooms for 3 minutes over medium heat for best texture.
Add 1/2 tsp salt, 1/2 tsp pepper, 5 garlic cloves, and 2 tbsp fresh parsley.
Fry for 1-2 minutes.
Add 100g chicken stock.
Allow the stock to evaporate halfway.
Tip: Allow chicken stock to evaporate halfway for concentrated flavor.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Stuffed chicken legs can be filled with various ingredients, including vegetables, cheese, and herbs for added flavor.
- •Baking chicken at a high temperature helps achieve a crispy skin while keeping the meat juicy.
- •Using a mix of fresh herbs enhances the flavor profile of the dish.
- •Mushrooms add moisture and umami flavor, making them a great filling for chicken.
