Chicken Legs Stuffed Derby Style Recipes

STUFFED CHICKEN LEG RECIPE

Steps:

• Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
• Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
• Bake 45 to 50 minutes or until chicken is cooked through.

STUFFED CHICKEN LEGS WITH MUSHROOMS AND CHEESE

Steps:

• Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool.
• Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper.
• Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place.
• Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs.
• Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25-30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer.
• Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy.
• Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans.

CHICKEN LEGS STUFFED DERBY-STYLE

Steps:

• Prepare the chicken legs. Sprinkle them inside and out with salt and pepper, and set aside.
• Prepare the mushrooms and livers.
• Heat the butter in a small skillet, and add the mushrooms and livers. Cook briefly, stirring, about one minute.
• Add the shallots and cook, stirring, about 30 seconds. Add the wine and stir. Add salt and pepper. Add the rice and stir to blend. Cook about 30 seconds and remove from the heat. Let cool.
• Stuff each chicken leg with an equal portion of the filling. Carefully fold over the boned thighs to enclose the filling.
• Lay out four squares of plastic wrap, one square at a time. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
• Place the stuffed chicken legs in one layer in the top rack of a steamer. Set aside. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
• When ready to cook, place the chicken legs over the steamer and cover closely. Let the legs steam for about 20 minutes or until done. Serve with cream of chicken sauce. One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.

HAM-STUFFED CHICKEN LEGS WITH SWEET PEPPER, HONEY AND ONION COMPOTE

Steps:

• Combine all ingredients except broth in heavy medium saucepan. Cover and cook over medium heat until vegetables begin to soften, stirring often, about 5 minutes. Add broth; cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes.
• Transfer 1 cup compote to food processor and puree until almost smooth. Add puree to remaining compote; simmer 2 minutes. Season with salt and pepper. (can be made 2 days ahead. Chill.)
• Combine ham, egg and whipping cream in processor and process until ham is finely chopped.
• Pound each chicken leg between sheets of waxed paper to 1/3-inch-thick rectangle (about 6 inches by 5 inches). Arrange, smooth side down, on work surface. Sprinkle with salt and pepper. Divide ham filling among chicken pieces. Spread over center of chicken, leaving 1/2-inch border on short sides. Starting at 1 long side, roll up chicken jelly roll style.
• Place four 9x7-inch foil squares on work surface; butter foil. Place 1 chicken roll in center of each. Roll up foil tightly around chicken, enclosing completely. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 500°F. Place chicken on baking sheet. Bake until chicken is cooked through, about 25 minutes. Remove foil from chicken. Cut chicken roll into 3/4-inch-thick slices.
• Rewarm compote over medium heat, stirring often. Spoon onto plates. Arrange chicken atop compote. Top with parsley.

CHICKEN STUFFED WITH SAVORY DUXELLES

Steps:

• Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
• Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
• Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.

BETTY'S DERBY FRIED CHICKEN

Steps:

• Combine first 6 ingredients in plastic bag.
• Shake it to mix and set aside.
• In a bowl, combine egg and milk; mix well.
• Skin chicken, if desired.
• Put 2 or 3 pieces of chicken in bag with flour.
• Shake well.
• Dip chicken in egg mixture, return to bag and shake again.
• Repeat with remaining chicken.
• Heat 1 inch of oil in a large skillet.
• Add chicken and fry 15 minutes or until golden brown, turning to brown both sides.
• Drain chicken on paper towels.

ELEGANT STUFFED CHICKEN QUARTERS

Steps:

• To prepare the stuffing you will need a 2-qt. saucepan. Over medium heat melt your butter. Add the zucchini and cook only until tender, stirring frequently. Remove from heat and add bread, and stir in egg, cheese pepper and 1/2 teaspoons salt.
• Preheat the oven to 400*
• Loosen the skin on each quarter. This can easily be done by pushing your fingers between the skin and the meat to form a pocket. Spoon the stuffing into each pocket.
• Place the chicken in a 13 x 9 pan.
• Bake 50 minute or until fork tender.
• To serve, remove onto a warm platter. Brush with honey and sprinkle lightly with salt.
• Enjoy!