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Stuffed Chicken Legs, Italian Style
"These stuffed chicken legs are so very EASY to make, yet elegant enough for your most important dinner guest!"
Stuffed (Italian Squash)Chicken Legs | Italian squash stuffed chicken legs | | | | | | 4 | | Large chicken legs with thighs attached | | | 2 oz | | Parmesan cheese | | | 2 | | Zucchini, trimmed an cut to fit into the feed tube | | | 1 | | Shallot | | | 1 clove | | Garlic | | | 4 oz | | Cream Cheese | | | 1/2 tsp | | Herbs de provence | | | 1/4 tsp | | Freshly ground pepper | | | 1 Tbs | | Unsalted butter | | | 1 tsp | | Olive oil | | | 1/4 cup | | Dry white wine | | | 1/2 cup | | Chicken broth, unsalted if available | | | | | | | 1 | Bone the chicken legs by cutting through the meat along the inner thigh with a sharp knife, exposing the bone. Scrape meat from the bone beginning at the top of the thigh and working down to the leg joint. Sever the tendon at the joint and discard the thigh bone, being careful not to cut through the skin. Scrape meat from the drumstick. Pull the bone so that the leg portion is completely inside out and cut around the meat and skin, severing them form the bone. Remove and tendons with pliers, or your fingers. Turn the legs right side out on a clean work surface. Cover until ready to stuff. | | 2 | To make the stuffing, process the zucchini with the medium shredding disk in your food processor. Transfer to a colander, and leave to drain for 30 minutes topped with a bowl for weight. Then, place a handful of the zucchini in a clean kitchen towel and squeeze to drain any moisture. Repeat with the remaining zucchini. | | 3 | Wipe the work bowl dry, and insert the metal blade. With the motor running, process the Parmesan through the feed tube until finely chopped. Repeat with the Shallot. Remove all from the work bowl. | | 4 | With the motor running and the metal blade in place, drop the garlic through the feed tube. Add the cream cheese and the herbs de provence. Remove to a bowl and add the zucchini, parmesian and shallots. Mix well. | | 5 | Divide this into 4 portions and fill the pockets of each chicken leg with about 2 Tablespoons and use the remaining of the portion to fill the thighs. Roll the skin to enclose the stuffing. Repeat with the remaining chicken. | | 6 | **NOTE: You may work to this point and refrigerate overnight. Bring the chicken to room temp before continuing. | | 7 | Heat the butter in a medium skillet over medium high heat. Add the stuffed chicken and cook, turning to brown all sides about 12 minutes. Remove to a dish and reserve. | | 8 | Pour off all but 2 tablespoons of fat from the pan and add the wine to reduce a glaze, scraping up any browned bits a you go. Add the broth and bring to a boil. Return the stuffed chicken to the pan, cover and simmer until they are tender, about 30 minutes, turning once or twice. | | 9 | Transfer chicken to a serving platter. Reduce the pan juices by one-quarter over high heat, whisking continually. Spoon sauce over chicken. Enjoy! | | | | | Servings: 4 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | Garlic | | Herbs de provence | | Freshly ground pepper | | | | | | | | | Amount Per Serving | | | | | Calories | | 146.17 | | | Calories From Fat (84%) | | 122.76 | | | | | % Daily Value | | Total Fat 13.89g | | 21% | | | Saturated Fat 8.20g | | 41% | | | Cholesterol 38.82mg | | 13% | | | Sodium112 mg | | 11% | | | Potassium 54.81mg | | 2% | | | Carbohydrates 1.29g | | 0% | | | Dietary Fiber 0.00g | | 0% | | | Sugar 0.06g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 1.29g | | | | | Protein 2.25g | | 4% | | | | | | | | | | | | |
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