This classic stuffed chicken dish transforms simple chicken legs and thighs into a hearty, flavorful meal. The meat is deboned and filled with a rich mixture of Italian sausage, breadcrumbs, and hard-boiled eggs, creating a tender and satisfying bite. Marinated in a zesty blend of Dijon mustard, lemon juice, and Worcestershire sauce, the chicken absorbs deep savory notes before cooking. Perfect for family dinners or casual gatherings, this recipe offers a comforting, home-style experience with minimal effort. The combination of juicy poultry and seasoned stuffing makes it a crowd-pleaser that feels special without being complicated. Serve with a crisp salad or roasted vegetables for a complete, balanced meal that brings everyone to the table.
Stuffed Chicken
Description
This classic stuffed chicken dish transforms simple chicken legs and thighs into a hearty, flavorful meal. The meat is deboned and filled with a rich mixture of Italian sausage, breadcrumbs, and hard-boiled eggs, creating a tender and satisfying bite. Marinated in a zesty blend of Dijon mustard, lemon juice, and Worcestershire sauce, the chicken absorbs deep savory notes before cooking. Perfect for family dinners or casual gatherings, this recipe offers a comforting, home-style experience with minimal effort. The combination of juicy poultry and seasoned stuffing makes it a crowd-pleaser that feels special without being complicated. Serve with a crisp salad or roasted vegetables for a complete, balanced meal that brings everyone to the table.Ingredients
Directions
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Preheat the broiler to high, positioning the rack about 6 inches from the heat source.
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Debone the chicken legs and thighs by cutting down the thigh bone, scraping meat away from the bone, and removing the lower leg bone while leaving the skin intact to form a pouch.
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In a small bowl, whisk together 1 1/2 tablespoons Dijon mustard, 1 1/2 tablespoons lemon juice, and 3/4 cup Worcestershire sauce to create the marinade.
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Place the deboned chicken legs in a pan or bowl and pour the marinade over them, ensuring they are well coated.
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Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
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Remove the chicken from the marinade and discard the excess liquid.
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In a mixing bowl, combine 2/3 pound of good quality Italian sausage, 1 finely chopped hard-boiled egg, and 3/4 cup of breadcrumbs.
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Stuff the chicken legs with the sausage mixture, being careful not to overfill to allow for expansion during cooking.
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Secure the openings of the chicken legs with toothpicks or wooden skewers to hold the stuffing in place.
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Place the stuffed chicken legs on a broiler pan and broil for 25-30 minutes, turning them halfway through the cooking time.
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Baste the chicken with any remaining marinade twice during the last 10 minutes of cooking.
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Remove from the broiler when the chicken is cooked through and the skin is golden brown and crispy.
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Let the chicken rest for a few minutes before removing skewers and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the chicken is thoroughly deboned to create a pocket for the stuffing. If you are not comfortable deboning chicken, you can purchase pre-deboned legs or use chicken breasts rolled around the stuffing.
For a milder flavor, use sweet Italian sausage instead of hot. You can also add finely chopped herbs like parsley or basil to the stuffing mixture for extra freshness.
If marinating overnight, place the chicken in a sealed container to prevent odors from spreading in the refrigerator.
Always cook chicken to an internal temperature of 165&# 194;°F (74ðC) to ensure safety. Use a meat thermometer to check the thickest part of the thigh.
If using a grill instead of a broiler, cook over medium-hot coals, turning occasionally, for about 25-30 minutes until done.
