Chicken Leg Quarters Stuffed with Mushrooms

Chicken Leg Quarters Stuffed with Mushrooms

juicy filling and no bones.

Oxana Putan
Serves 6:
6 chicken leg quarters
11 oz mushrooms (champignons)
4 tablespoons vegetable oil
2 eggs
1 teaspoon salt
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Rinse the chicken and blot dry with paper towels.

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Carefully remove the skin from the chicken; it should separate easily.

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Pull the skin all the way till the end of the bone.

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Chop off the bone at the base.

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Roll the skin back. 

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Repeat with the rest of the chicken leg quarters.

Set the skins aside.

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Take the now skinless chicken leg quarters and cut off all the meat from the bone.

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Cut the meat into small pieces.

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Chop the mushrooms.

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Transfer to a skillet.

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Sautee until all the liquid evaporates.

Add 3 tablespoons of the vegetable oil and continue cooking the mushrooms for another 3-4 minutes.

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Place the chicken into a food processor.

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Add the salt.

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Break the eggs on top of the chicken.

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Process till the chicken mixture is uniform.

A meat grinder can be used instead of the processor.

Add the sautéed mushrooms to the chicken and mix well.

Divide the chicken mixture into 6 equal parts.

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Fill the skin with the chicken mixture.

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Shape the filling making it look like the chicken leg quarters.

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No need to secure the ends with a toothpick – all you need is to fold the edge of the skin over the filling.

Even if it doesn’t fold all the way, the filling won’t fall out and the finished dish quality won’t suffer.

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Place the stuffed chicken leg quarters next to one another in a small baking dish.

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 Brush with the vegetable oil.

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Bake for 30 minutes in a preheated oven (400F).

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Serve whole chicken leg quarters while still hot, or let cool and slice into circles.

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