RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Chicken Legs, Stuffed - meat
Recipe from Brazilian Shabbat menu: * Exported from MasterCook * Stuffed Chicken Legs S F Aug 1993 Recipe By : Miriam Podcameni Posvolsky Serving Size : 4 Preparation Time :2:00 Categories : Main Courses Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken legs with thighs 1/2 lb mushrooms (2 different, kinds) -- chopped fresh or frozen (never canned) 1 lb breadcrumbs 3 tablespoons olive oil 1/4 cup onion -- chopped 3 tablespoons parsley -- chopped 1 lemon 2 shallots 3 large basil leaves -- chopped 1/2 teaspoon rosemary 1/2 teaspoon oregano 1 bay leaf -- crumbled 2 cups chicken stock pinch cayenne salt and pepper -- to taste foil -- to wrap legs 1. Bone legs, leave skin. 2. Season with lemon, salt and pepper and chill 3 hours. 3. Cook onions in oil until transparent. . Stir in chopped shallots, crushed garlic and mushrooms. Season with salt and pepper and cook until liquid has evaporated. 4.. Stir in dried herbs. Cook 1 minute. 5. Stir in breadcrumbs and cook 2 minutes. Remove from heat. Stir in parsley and basil.Add 1/4 cup chicken stock and stir to combine. Let cool 6. Remove chicken from the refrigerator and dry pieces well. 7. Oil 4 squares of foil. Place 1 leg, skin side down on ea. Place 2 to 3 T filling on top, and re-shape leg. Close foil tightly around it to seal well 9.Place packages in an oiled pyrex and add 1/4 cup of stock. 10 Bake in a 425 F oven (pre heated) for 45 minutes.Adding more stock as needed. 11. Remove from oven and remove foil. Bake another 15 to 20 minutes or until golden brown. 12. Let cool a little and slice. Serve with sauce left in pyrex. - - - - - - - - - - - - - - - - - - NOTES : This same filling may be used for baby chickens -- Miriam Podcameni Posvolsky Rio de Janeiro, Brasil
