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Print Recipe
Stuffed Chicken Legs Recipe
It is very tasty and, each time, in a different way. After all, only by adding something else to the filling, we get a new taste, a new look. And you can also bake it right away with a side dish, isn't that great?! Treat.
Cook Time 75 minutes
Servings
Ingredients
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Wash the hams and dry them with a paper towel. Carefully remove the skin, cutting off the inside of the bone at the bottom. Remove the meat from the bone and slice, removing the tendons.
    Wash the hams and dry them with a paper towel.
Carefully remove the skin, cutting off the inside of the bone at the bottom.
Remove the meat from the bone and slice, removing the tendons.
  2. Chop the cabbage, garlic and onion, the harvester will cope with this perfectly. Stir, fry 3/4 of the mass in vegetable oil for 5 minutes, add salt.
    Chop the cabbage, garlic and onion,
the harvester will cope with this perfectly.
Stir, fry 3/4 of the mass in vegetable oil for 5 minutes, add salt.
  3. Put the meat, butter and 1/4 of the cabbage in the bowl of the combine, the lower knife.
    Put the meat, butter and 1/4 of the cabbage in the bowl of the combine, the lower knife.
  4. Grind to the desired result, here, chicken pieces are more appropriate than finely chopped minced meat. The harvester did it in 10 seconds, IMAGINE!!! Season with salt and pepper.
    Grind to the desired result,
here, chicken pieces are more appropriate than finely chopped minced meat.
The harvester did it in 10 seconds, IMAGINE!!!
Season with salt and pepper.
  5. Stuff the skin.
    Stuff the skin.
  6. In a fireproof form, put the cabbage mass, on it the hams. To grease with sour cream, pour 50 ml of white wine ( broth, water). Bake at 180 degrees for 10 minutes, then cover with foil and another 30 minutes.
    In a fireproof form, put the cabbage mass, on it the hams.
To grease with sour cream, pour 50 ml of white wine ( broth, water).
Bake at 180 degrees for 10 minutes, then cover with foil and 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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