Wild Mushroom-Stuffed Chicken Legs


Serves: 4
Total Calories: 221

Ingredients

FOR THE STUFFING:
1/2 ounce dried Porcini mushrooms
1/2 cup dried red wine
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped shallot
1/2 tablespoon minced garlic
3/4 pound fresh mixed, wild or domestic mushrooms, such as Chanterelles, Oyster, Shiitake or Button, cut into 1/2-inch dice
2 cups coarsely chopped fresh spinach leaves
2 teaspoons finely chopped fresh thyme
1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
kosher salt
freshly ground black pepper

4 chicken drumsticks, 8 to 10 ounces each
extra-virgin olive oil

Directions:

TO MAKE THE STUFFING: Soak the porcini mushrooms in the red wine for 15 to 30 minutes. Remove the mushrooms and strain the wine through a coffee filter to remove any grit. Set the wine aside. Coarsely chop the porcini mushrooms. In a very large sauté pan over medium-high heat, melt the butter with the olive oil. Add the shallots and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the porcini mushrooms, garlic, and fresh mushrooms. Cook over medium-high heat, stirring occasionally, until the mushrooms are tender, about 10 minutes. Add the reserved filtered wine and cook until the liquid has evaporated. Add the spinach and cook until wilted, about 30 seconds. Let cool. Stir in the thyme and cheese. Season with salt and pepper.

Bone the chicken legs (see REFERANCE & APPENDIX, _Boning A Whole Chicken or A Turkey Leg), then rinse under cold water and pat dry with paper towels. Season the leg cavities with salt and pepper, then stuff with the mushroom mixture. Sew the cavities closed with metal or bamboo skewers. Brush or spray the legs all over with olive oil.

Grill the stuffed chicken legs over Indirect Medium heat until the meat is firm and the juices run clear, 30 to 40 minutes, turning once halfway through grilling time. For crispier skin, grill over Direct Medium heat during the last 5 to 10 minutes of grilling time. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 221
Calories from Fat: 133

This Wild Mushroom-Stuffed Chicken Legs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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