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Stuffed Chicken Recipe 

Juicy Greek Stuffed Chicken LegThis is the most wonderfull stuffed chicken recipe using plump, boned legs. It's a dish with lovely greek flavours that always reminds us of happy times eating in little tavernas overlooking the blue Mediterranean with a bottle of Retsina.
When you cut into it you see the delicious herb filling and because there are no bones, the whole thing is so easy to eat. (They can be used for the stock)
Another great Mediterranean Diet recipe.
Check out David's video below on how to do the boning....it's a lot easier than you think. 

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Stuffed Chicken Recipe with red wine and pine nuts 

Mediterranean - Greek Stuffed Chicken Recipe

  Stuffed Chicken Recipe Ingredients
For 2 people
  • 2 chicken legs, deboned ( See David's video below )
For the stuffing:
  • 1/2 onion, finely chopped
  • 2 fat cloves of garlic, chopped
  • Extra virgin olive oil
  • 1 slice stale bread soaked in red wine and mashed with a fork
  • 2 heaped teaspoons pinenuts
  • A good shake of cinnamon and nutmeg
  • 1 teaspoon oregano
  • 1/2 teaspoon mint
  • 1 small chilli, crushed
  • Salt and black pepper to taste
For the sauce:
  • 1/2 onion sliced thinly
  • 1 clove garlic chopped
  • Juice of 1 lemon
  • 2 tablespoon honey
  • 1 cup/225ml home made stock, or use a good quality bought one, or a stock cube dissolved in 1 cup/225ml boiling water  
  • A handfull of chopped coriander
  • A little cornflour/cornstarch slaked with some water to thicken.
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Watch this guide to deboning a chicken or have the butcher do it for you!

 Stuffed Chicken Recipe Method
  1. First take your chicken legs, place on a chopping board, and flatten them out slightly with a meat hammer, until they are of even thickness.
  2. Then make your stuffing by frying the onion in a little olive oil over a gentle heat until soft and golden.
  3. Add the garlic and cook for a further 2 minutes.
  4. Pile in the soaked bread, the pinenuts, spices, herbs, the chilli, and mix well for 2 minutes.
  5. Put to one side to cool
  6. Take the flattened chicken legs and pile half of the cooled stuffing on to each. Then draw the two sides together over the stuffing so that they overlap slightly and seal the join by threading through both sides with a wooden toothpick. If you find that you have too much stuffing (depending on the size of the leg) form the leftover mix into balls.
  7. Turn the legs over so that the seal is on the bottom and place in a roasting tin that has been greased with a tablespoon of olive oil and season the skin with a little salt and ground black pepper. Put in the stuffing balls if you have any.
  8. Place onto the middle shelf of a pre heated oven at 180ºc/350ºf or 160ºc/325ºf in a fan oven.
  9. Roast for an hour until golden brown.
  10. While the legs are roasting make the sauce.
  11. Fry the onion over medium heat until soft and golden.
  12. Add the garlic, reduce the heat slightly and cook for a further 2 minutes.
  13. Add the lemon juice, honey and stock and allow to simmer for about 8 minutes.
  14. Thicken to the required consistency with a little of the slaked cornflour/cornstarch mixture. Keep warm.
  15. Take the chicken out of the oven when cooked and remove the legs from the roasting tin and keep warm. 
  16. Pour off any excess fat from the tin and scrape any meat juices into the sauce, stirring well. Then add the coriander. Reheat.
  17. Serve the chicken legs on warmed plates with the sauce poured over, garnished with the stuffing balls (if any) and vegetables of your choice.

Greek - Mediterranean Stuffed Chicken Leg Recipe

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