SAUSAGE STUFFED CHICKEN LEG QUARTERS
Make and share this Sausage Stuffed Chicken Leg Quarters recipe from Food.com.
Provided by faragj
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- with a filet knife carefully separate bone from the leg quarters.
- be sure to pull the meat away from the bone as you do this and invert the meat like a sock.
- once done flip meat around so it is in its original shape and set aside.
- in a medium bowl remove skin from sausages and add breadcrumbs and egg and knead till combined.
- stuff leg quarters with sausage intil chicken pieces appear as original shape before boning.
- with needle and coking string carefully close thigh end of leg quarters and place in baking sheet.
- spinkle with paprika or sazon for color/to taste.
- cover with foil and bake in 350 Farenheit oven on middle rack for 30- 45 minutes.
- recipe can be doubled.
KATE'S GOAT CHEESE STUFFED ROASTED CHICKEN LEG IN WINE SAUCE
Roasted chicken skin becomes golden and crisp while goat cheese melts next to the leg meat keeping it moist and juicy. Potatoes and zucchini absorb the flavors of the white wine garlic lemon sauce as they brown next to the chicken in an easy but impressive one pot meal.
Provided by Garden Gate Kate
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F degrees. Place oven rack in middle position.
- In a large roasting pan, carefully loosen chicken skin on chicken legs all the way down to the drumstick bone without ripping skin. Evenly press a layer of 2 slices of goat cheese on top of thigh and drumstick. Position skin back in place with cheese underneath. Generously rub chicken skin with melted butter; reserve any remaining melted butter for white wine lemon mixture. Sprinkle onion powder on top of chicken legs.
- Arrange potatoes and zucchini around chicken legs. Sprinkle finely chopped onion evenly over the potatoes and zucchini in the pan.
- In another medium bowl, whisk together minced garlic and olive oil. Sprinkle olive oil with garlic evenly over the potatoes and zucchini in the pan.
- In a medium bowl, whisk together white wine, lemon juice, and reserved melted butter; drizzle this over the potatoes and zucchini in the pan. Sprinkle marjoram or oregano over the potatoes and zucchini.
- Sprinkle salt and black pepper over the chicken legs, potatoes, and zucchini. Drizzle 2 tablespoons chicken broth into the 4 corners of the pan (do NOT drizzle on top of the chicken, potatoes, or zucchini).
- Roast, uncovered, for 1 hour 20 minutes at 400F degrees. Serve chicken, potatoes, and zucchini with pan juices.
Nutrition Facts : Calories 1111.5, Fat 61.4, SaturatedFat 27.7, Cholesterol 220.4, Sodium 447.4, Carbohydrate 84.8, Fiber 5.8, Sugar 5.2, Protein 56.4
STUFFED CHICKEN LEG RECIPE
Your search through chicken leg recipes is over. Our stuffed chicken leg recipe is easy thanks to the STOVE TOP Stuffing that enables our 8-serving entrée.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
- Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
- Bake 45 to 50 minutes or until chicken is cooked through.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 600 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 3 g, Protein 36 g
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