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Stuffed Chicken Leg



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4 chicken legs, with skin and bone out
1 tsp. salt
1 tsp. white pepper
1/2 tsp. black pepper
1 tbsp. finely chopped carrot
1 tbsp. finely chopped olives
1/2 tsp. oregano
1/2 tsp. thyme
1 medium finely chopped onion
1 tbsp. butter
1 tbsp. oil
1 tsp. finely chopped spring onion
500 g minced chicken


  1. 1
    Sauté 1/2 of a chopped onion in a medium saucepan with 2 tsp. butter and little salt for 2 minutes, add carrots. just sautéed, no more than that. Just to be soft, not brown. Keep aside. In a medium bowl add minced chicken, salt, oregano, thyme, sautéed onion, carrot, spring onion white pepper and olives. Mix well by hand.
  2. 2
    Arrange 4 chicken legs on a chopping board (skin side down) trim fat and extra meat and suck up extra water with a kitchen towel. Sprinkle salt and black pepper. Add about 120 g of minced chicken on top of each leg and make a roll. Arrange the roll on a baking tray. Preheat the oven to 350ºF. Oil brush the chicken roll and bake for 8-10 minutes.
  3. 3
    You can make a sauce from the juice of chicken after baking the chicken roll there have little juice. just sauté the rest of the chopped onion until brown. Add thyme chicken juice and chicken stock. Cook for 5 minutes. Strain and re-heat the sauce medium low. Check the thickness and add salt and pepper to taste. Add butter before serving the sauce separately or on the side.

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preparation methods
cuisines European, Greek, Irish, North & South American, Other European, Southern & Soul Food, Southwestern & Tex Mex
dietary restrictions Halal
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