Description
I occasionally cook braised chicken legs without skin, and the skins are put in the freezer until better times, and when the skins save up a little, doing such are stuffed legs. But can not wait, and buy the legs, pull off the skin, chop off the "root" bone, remove the meat, grind the meat and do the same.
Ingredients
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The chicken legs
15 piece
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Veal
300 g
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Onion
1 piece
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Garlic
5 tooth
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Dry white wine
4 Tbsp
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Salt
-
Spices
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Lemon juice
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Tomato
2 piece
Cooking
If You have not previously frozen skins as I wrote in the description "manufacture" them from the legs, and meat, prepare the meat. Better yet, the meat grind in a meat grinder, and cut into small cubes. But I bought minced chicken.
Veal heroically cut into cups. Pour a small amount of white wine to the meat promarinovalos and became soft. Because it is finely chopped, then marinating will suffice for 10-15 minutes.
Mix with minced chicken.
Add shabby grated (or chopped in a blender) onion, pressed garlic, salt, pepper, add favorite spices. Mix well and allow to stand for 15 minutes, so that all components are soaked with the juices of each other.
Fill the skin with stuffing.
Legs and sew up with white thread! Only white, otherwise good work :) Legs water with lemon juice. You can even sprinkle with spices for chicken.
Rolling out on a foil baking sheet, tomatoes cut into rings and spread on foil.
Spread on top of the leg.
Put on top of a smaller piece of foil, wrap envelope. And bake it in the oven at 180-200 degrees.
After 30 minutes, remove foil and put back in the oven for Browning for another 10-15 minutes.
Gently pull out the main ingredient - white thread, lay the legs on a plate, and top with tomatoes.
This plate for my daughter with spaghetti.
This is for my husband, more!
And the next day the side dish was potatoes of this here: http://www.povarenok.ru/recipes/show/65310/
The legs are incredibly juicy. I hope you like it too!
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