Chicken meat is loved by many. And it is not in vain, it has excellent taste, is quickly prepared, is used in low-calorie diets, while remaining an excellent source of proteins and B vitamins. White chicken breast meat is considered the most dietary, it contains less fat. Chicken legs contain more fat, but red meat contains more micronutrients, such as iron.
It is necessary
-
- six chicken legs (better
- if it is chicken thighs);
- one medium onion head;
- 200 g fresh champignons;
- a handful of prunes;
- vegetable oil for frying;
- sour cream;
- seasonings to taste.
Instructions
Step 1
Put the skillet on fire. Chop the onions and mushrooms finely. First, put the mushrooms in a dry frying pan and fry with stirring until the water from the mushrooms has evaporated and they are browned. Add vegetable oil and onion. Reduce heat. Fry the onions until translucent.
Step 2
While the filling is cooling, wash the chicken legs, dry with a paper towel and remove the bone, detaching the meat with a sharp knife. Do not cut the meat, the result should be something like a sleeve, which will be filled with minced meat. The skin also needs to be preserved without removing it; it will be needed to “pack” the stuffed leg. Cut and set aside for now.
Step 3
Chop the prunes. If it's dry, soak it beforehand. When choosing prunes, give preference to a sweet and sour variety; frankly sweet prunes are better for desserts.
Step 4
Take prepared chicken legs and stuff them with minced meat, the denser the better. Cover the holes with the skin so that the minced meat does not flow out. Fold the stuffed legs into a fireproof mold. When everything is ready, brush with sour cream or vegetable oil on top to form a golden brown crust.
Step 5
Place the dish in the oven, preheated to 180-200 degrees for 30 minutes.
