frenchdinnerMedia

Filled Stuffed Chicken Leg

Crispy breaded mega legs, golden pan-seared drumsticks with smashed potatoes, and juicy mushroom-mozzarella stuffed rolls — all tender and packed with savory flavor.

130 min6 porciones

Ingredientes

5 piece chicken drumsticks · Recipe 1: cooked until fully done, flesh removed from bone
salt · Recipe 1: to taste for drumstick cooking water and potato mixture
1/2 piece onion · Recipe 1: added to cooking water for drumsticks
2 piece bay leaf · Recipe 1: added to cooking water
6 piece peppercorns · Recipe 1: added to cooking water
2 1/4 lb boiled potatoes · Recipe 1: mashed
fresh parsley · Recipe 1: chopped, added to potato-meat mixture
1 piece egg · Recipe 1: added to potato-meat filling mixture
ground black pepper · Recipe 1: to taste, for filling
3 piece eggs · Recipe 1: beaten for double-breading egg wash
1 cup breadcrumbs · Recipe 1: for breading
3 1/4 cup vegetable oil · Recipe 1: for deep frying
8 piece chicken drumsticks · Recipe 2: 2-3 cuts scored into each drumstick
1 tsp salt · Recipe 2: for marinade
1 tsp dry garlic powder · Recipe 2: for marinade
1 tsp ground ginger · Recipe 2: for marinade
1/2 tsp ground black pepper · Recipe 2: for marinade
1 piece egg · Recipe 2: for marinade
2 tbsp olive oil · Recipe 2: for marinade
2 tbsp cornstarch · Recipe 2: mixed into marinade before pan-frying
2 tbsp all-purpose flour · Recipe 2: mixed into marinade before pan-frying
3 1/2 tbsp vegetable oil · Recipe 2: for pan-frying drumsticks
potatoes · Recipe 2: any quantity, boiled whole then smashed
1/2 tsp salt · Recipe 2: for potato cooking water
2 clove garlic cloves · Recipe 2: minced, for potato oil drizzle
1/2 tsp Italian herb blend · Recipe 2: mixed into potato oil drizzle
4 tbsp olive oil · Recipe 2: for drizzling over smashed potatoes
fresh parsley · Recipe 2: to taste, for garnish
3 piece chicken legs · Recipe 3: bones fully removed, meat pounded flat with a kitchen hammer
1 tsp salt · Recipe 3: for marinade
1/2 tsp ground black pepper · Recipe 3: for marinade
1 tsp paprika · Recipe 3: for marinade
1 tsp dry garlic powder · Recipe 3: for marinade
1 tbsp brown sugar · Recipe 3: for marinade
1 tbsp ketchup · Recipe 3: for marinade
2 tbsp soy sauce · Recipe 3: for marinade
2 clove garlic cloves · Recipe 3: minced, for marinade
1 piece onion · Recipe 3: cut into small cubes
3 1/2 tbsp vegetable oil · Recipe 3: for frying onion and mushrooms
10 1/2 oz mushrooms · Recipe 3: sliced
1/2 tsp salt · Recipe 3: for mushroom filling
1/2 tsp ground black pepper · Recipe 3: for mushroom filling
1 tbsp lemon juice · Recipe 3: added to mushroom filling
6 piece mozzarella · Recipe 3: sliced or torn, placed on mushroom filling before rolling
7 tbsp water · Recipe 3: added to baking sheet before oven

Preparación

1
Cook and Shred Drumsticks
Place 5 chicken drumsticks in a pot with water, 0.5 onion, 2 bay leaves, 5–6 peppercorns, and salt to taste. Simmer until fully cooked. Remove drumsticks, let cool slightly, then separate all the meat from the bones and chop it finely.
2
Make the Potato Filling
Mash 1 kg of boiled potatoes until smooth. Add the chopped chicken meat, chopped parsley, 1 egg, salt to taste, and ground black pepper to taste. Mix everything together well until a cohesive filling forms.
3
Shape the Mega Chicken Legs
Dip your hands in water to prevent sticking. Take a generous portion of the potato-meat mixture and form it into the shape of a large chicken drumstick, pressing firmly to compact it. Repeat for all portions.
4
Double-Bread and Deep-Fry
Beat 3 eggs in a bowl. Place 1 cup of breadcrumbs in a separate bowl. Dip each shaped 'drumstick' into the egg wash, then coat thoroughly in breadcrumbs, pressing firmly. Dip into egg again and coat in breadcrumbs a second time (double breading). Heat 700–800 ml of vegetable oil in a deep pan over medium heat. Fry each stuffed leg until golden brown on all sides. Transfer to a paper towel to drain.
5
Marinate Recipe 2 Drumsticks
Score 2–3 deep cuts into each of the 8 drumsticks. In a bowl, combine 1 tsp salt, 1 tsp dry garlic, 1 tsp ginger, 0.5 tsp black pepper, 1 egg, and 2 tbsp olive oil. Mix well and coat the drumsticks. Let marinate for 30 minutes.
6
Boil and Smash Potatoes
While the drumsticks marinate, place whole potatoes in a pot, cover with water, add a pinch of salt, and boil until tender. Drain, transfer to a baking sheet, and lightly press each potato down with your hand or a flat tool to smash it.
7
Pan-Fry Marinated Drumsticks
Add 2 tbsp cornstarch and 2 tbsp flour to the marinated drumsticks and mix well. Heat 50 ml vegetable oil in a pan over medium-high heat. Fry the drumsticks until golden brown on one side, then flip and fry the other side until golden.
8
Bake Chicken and Potatoes
Mix 2 minced garlic cloves, 0.5 tsp Italian herb blend, and 3–4 tbsp olive oil together. Drizzle over the smashed potatoes. Place the pan-fried drumsticks between the potatoes on the baking sheet and pour any remaining oil over the drumsticks. Bake in an oven preheated to 200°C (400°F) for 20 minutes.
9
Prepare Recipe 3 Chicken
Remove all bones from 3 chicken legs without cutting through the meat. Pound each piece flat with a kitchen hammer. In a bowl, combine 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, 1 tsp dry garlic, 1 tbsp brown sugar, 1 tbsp ketchup, 2 tbsp soy sauce, and 2 minced garlic cloves. Mix well. Brush marinade over each flattened piece of chicken and let marinate for 20–30 minutes.
10
Cook Mushroom Filling
Dice 1 onion into small cubes. Heat 50 ml vegetable oil in a pan, add onion and fry for 3–4 minutes until softened. Add 300 g mushrooms, mix, season with 0.5 tsp salt, 0.5 tsp black pepper, and 1 tbsp lemon juice. Fry until golden brown.
11
Fill, Roll, and Bake Chicken
Lay a sheet of baking foil on the work surface. Place each marinated chicken piece skin side down on the foil. Spread the mushroom-onion filling along the wide edge of the meat. Place 2 pieces of mozzarella on top of the mushrooms per roll. Roll the meat tightly around the filling and secure the foil edges with kitchen twine. Place the rolls on a baking sheet, add 100 ml water to the pan, and bake in an oven preheated to 180°C (350°F) for 50 minutes.