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 Stuffed Chicken Legs Recipe
It's very tasty and every time in a new way. After all, only by adding something else to the filling, we get a new taste, a new appearance. And you can immediately bake it with a side dish, isn't that great?! To heal.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Uzbek Cuisine
Keyword Easy, For Beginners
Cook Time 75 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Uzbek Cuisine
Keyword Easy, For Beginners
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Wash the ham and dry it with a paper towel. Carefully remove the skin by cutting off the inside of the bone at the bottom. Remove the meat from the bone and cut into slices, removing the tendons.
    Wash the ham and dry it with a paper towel. Carefully remove the skin by cutting off the inside of the bone at the bottom. Remove the meat from the bone and cut into slices, removing the tendons.
  2. Chop the cabbage, garlic and onion, the combine will perfectly cope with this. Stir, fry 3/4 of the mass in vegetable oil for 5 minutes, add salt.
    Chop the cabbage, garlic and onion, the combine will perfectly cope with this. Stir, fry 3/4 of the mass in vegetable oil for 5 minutes, add salt.
  3. Put the meat, butter and 1/4 cabbage into the bowl of the combine with the bottom knife.
    Put the meat, butter and 1/4 cabbage into the bowl of the combine with the bottom knife.
  4. Grind to the desired result, chicken pieces are more suitable here than finely chopped minced meat. The combine did it in 10 seconds, IMAGINE!!! Season with salt and pepper.
    Grind to the desired result, chicken pieces are more suitable here than finely chopped minced meat. The combine did it in 10 seconds, IMAGINE!!! Season with salt and pepper.
  5. Stuff the skin.
    Stuff the skin.
  6. Put the cabbage mass in a fireproof mold, put the ham on it. Grease with sour cream, pour 50 ml of white wine (broth, water). Bake at 180 degrees for 10 minutes, then cover with foil and bake for another 30 minutes.
    Put the cabbage mass in a fireproof mold, put the ham on it. Grease with sour cream, pour 50 ml of white wine (broth, water). Bake at 180 degrees for 10 minutes, then cover with foil and bake for another 30 minutes.
  7. Remove the foil and let it brown. Serve hot.
    Remove the foil and let it brown. Serve hot.
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