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Stuffed chicken legs in the oven

Stuffed Chicken Drumsticks in the Oven

Impressive, mouthwatering, and made for a special-occasion table! These stuffed chicken drumsticks will be the centerpiece of any spread and the cook's pride and joy. They take a bit of effort, but the payoff is well worth it — juicy, tender, and absolutely delicious!

Anna

Recipe author

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Composition / ingredients

Servings:

Chicken drumsticks (8–10 drumsticks)

White mushrooms

150

Carrot

Onion

Hard cheese

100

Vegetable oil

Ground red pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 13 g

Fats 46 % 12 g

Carbohydrates 4 % 1 g

165 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake chicken drumsticks stuffed with mushrooms? Gather the listed ingredients. We'll be stuffing chicken drumsticks, so thaw them first if they were frozen. I'm using fresh white mushrooms, but canned or frozen work too. Use any cheese you like or have on hand.
Step 2:

Wash and peel the onion and carrot. Cut the onion into small dice and grate the carrot on the large holes of a box grater. Rinse the mushrooms clean of any grit and debris, then chop them finely. Heat a little vegetable oil in a skillet over low heat and sauté the chopped onion, carrot, and mushrooms until tender. Season lightly with salt to taste. Set the pan aside and let the filling cool.
Step 3:

Rinse and pat the drumsticks dry. Peel the skin off each one, pulling from the wide end down toward the joint. If the thin, clear membrane between the meat and skin gets in the way, nick it lightly with a knife, being careful not to cut the skin itself. Using a large knife or a cleaver, chop through the bone at the narrow end of the drumstick, trying not to cut the skin that stays attached at the joint below.
Step 4:

Cut all the meat off the skinned pieces and chop it finely. You may end up with more meat than you need to stuff the drumsticks, so set some aside. Save the bones to make broth later.
Step 5:

In a deep bowl, combine the chopped chicken meat, the sautéed mushrooms with onion and carrot, and the coarsely grated cheese. Mix everything together and season with salt and pepper to taste.
Step 6:

Carefully stuff the drumstick skins with the filling, taking care not to tear them. To keep the filling from falling out, secure the edges with a toothpick, sew them shut with kitchen twine, or tuck the long edge of the skin under.
Step 7:

Grease your baking dish with vegetable oil and arrange the stuffed drumsticks in it. Brush each one with oil and dust it with paprika. Bake in an oven preheated to 350°F (180°C) for 30–40 minutes. Keep in mind that every oven is different, so the temperature and timing may vary from what's written here.
Step 8:

Serve the drumsticks hot. It's a versatile dish that pairs beautifully with all kinds of sides — pasta, rice, potatoes, or vegetables. Enjoy!

Stuffed chicken drumsticks take no longer to make than if you'd simply pan-fried the same drumsticks.
And the process is less fussy than it looks. Most of the time goes into making the filling and prepping the drumsticks, but baked stuffed drumsticks are far tastier, more striking, and juicier than plain fried ones.
Any cheese works for this dish — hard, semi-hard, or a soft melter like mozzarella. Just make sure it's tasty, good quality, free of milk-fat substitutes, and melts well.
Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish. For tips on avoiding mistakes and choosing the best way to thaw chicken, see our guide to properly defrosting foods.
After washing and cleaning the mushrooms, lay them on a kitchen towel to draw off excess liquid. Let them sit for 15–20 minutes so all the moisture is absorbed. Drying the mushrooms well is important — otherwise they soak up water and turn soggy.