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Ingredients

Adjust Servings:
Chicken Leg Quarters – 2
Bell Peppers – 1
Parsley – ½ bunch
Eggs – 1
Ground Black Pepper – to taste
Yellow Onions – 1
Garlic – 6 cloves
Dill – ½ bunch
Salt – to taste

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Stuffed Chicken Leg Quarters

Stuffed Chicken Leg Quarters

  • 1h 20 min
  • Serves 2
  • Medium

Ingredients

Recipe

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Fried chicken leg quarters with a side of potatoes or rice is a quick dinner go-to. Cheap and cheerful, as we like to call it. This dish has become so familiar that it is hard to imagine it being served and cooked differently, unusually. However, chefs are always on the lookout for new ways to take food further. Variations are born in their imagination: no less tasty, but more festive.

This recipe for stuffed chicken leg quarters will become one of your favorites. If you have cooked stuffed chicken, you probably know that it does require some effort, but the result is worth it. Stuffed chicken leg quarters are simpler, if only because they are smaller. Besides, the filling is pretty unique. Let us start, shall we?

Steps

1
Done

Carefully remove the skin from the chicken leg quarters, making sure to leave it intact.

2
Done

Cut the meat, bell pepper, and onion into small cubes. Grind garlic, parsley, and dill. Combine the ingredients in a bowl. Add egg, salt and pepper, and stir thoroughly.

3
Done

Stuff the skin with the prepared meat, giving it the shape of a chicken leg.

4
Done

Tie the chicken skin stuffed with minced meat with a thread on both sides.

5
Done

You will get two unusual cutlets.

6
Done

Heat sunflower oil in a pan. Fry the cutlets on both sides under a lid until cooked.

7
Done

Serve with vegetables or your favorite side.

You can call this dish stuffed chicken leg quarters or merely original cutlets. Regardless of the name you write in your cookbook, the taste will not change. Your family and guests will enjoy this savory, juicy, and delicious meat immensely. It is worth sharing this idea with other chicken lovers!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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