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Stuffed Chicken Legs Recipe

Looking for an economic and tasty chicken main dish to prepare for your family? Try this simple Stuffed Chicken Legs Recipe, prepared with boneless, sausage-stuffed chicken legs, accompanied with a creamy potato pureè. A perfect chicken recipe for these autumn days.


PREP: 40 min


COOK: 1 hour




6 - large chicken legs

900g - potatoes

600g - Italian sausage, casing removed

6 - tablespoons butter

80g - grated Parmesan cheese

5 - tablespoon milk

5 - tablespoons fresh rosemary

- salt and pepper to taste


Preheat the oven to 180 °C. Using your fingers and a sharp knife, free the meat from around each thigh bone. Dislocate the bone from the drumstick bone and cut through the joint to free and remove the thigh bone. Place the sausages in a bowl and stuff the boneless chicken legs with them. Close all the chicken legs with the toothpicks. Transfer the stuffed chicken legs in a large baking dish, brush with butter, add the fresh rosemary and bake for about 45 minutes. As chicken legs bake boil potatoes in abundant salted water till tender. Drain and make the patato puree, adding a little butter, milk and the Parmesan cheese. Toss well to combine. When the stuffed chicken legs are lightly brown and tender remove from oven. Remove the toothpicks, arrange the stuffed chicken legs and the puree into a serving plate. Serve warm

Stuffed Chicken Legs