Sausage Stuffed Chicken Leg Quarters Food

STUFFED CHICKEN LEG WITH SAUSAGE AND APPLE

Steps:

• Preheat oven to 425°F.
• In a medium-high frying pan, cook sausage, stirring to break apart. Cook until browned, about 5-7 minutes.
• In a bowl, mix together sausage, apple, thyme, and breadcrumbs. Salt the stuffing to taste.
• Stuff the chicken quarters and secure with toothpicks. Brush chicken with olive oil. Bake until internal temperature reaches 165°F and the chicken is browned, about 45 minutes. If the chicken is cooked through but not as brown as you'd like, put it under the broiler for a few minutes to crisp the skin. Keep your eye on it though because it can happen quickly.

SAUSAGE-STUFFED ROASTED CHICKEN BREAST AND SIDE DISHES

Steps:

• Pre-heat the oven to 350 degrees
• To prepare chicken: If frozen, thaw the chicken breasts, rinse, pat dry and set aside. Using a large flat plate prepare the "dredging flour" with salt and pepper and set aside. Take 2 of the maple sausage links and cut them into half so you have 4 pieces. Open the chicken breasts and remove the "fillet" and reserve for another use. Make a small pocket in the inside of the breast. Place 1 of the sausage pieces in the pocket and wrap the breast around it creating a closed container surrounding the sausage. Dredge the breasts in the prepared flour and set the 4 breasts on a clean plate. Heat 2 tablespoons of olive oil in an oven safe lidded skillet. Starting with the open end first, brown the breasts fully being careful not to open the closed breast. As the breasts cook, the opening will seal making it easier to finish the searing and browning. Once fully browned cover and place in the oven and cook through. Using a small saucepan, combine basil pesto and cream and mix well. Over medium heat reduce the pesto/cream mixture by 1/3 and set aside.
• For the spinach: Plump the raisins in a cup of warm water and set aside. Cut the remaining sausage in to small pieces and set aside. Remove the frozen spinach from the package. Carefully cut the blocks into 8 large pieces. Using a lidded skillet, saute the onion in 2 tablespoons of olive oil for 2 minutes. Add the sausage and lightly brown. Add the frozen spinach and cover. When the spinach has totally thawed combine the onion and sausage and season with salt to taste. Add the raisins and their liquid and finish cooking, about 10 minutes. Allow the liquid to evaporate but do not dry out completely.
• Tomatoes, zucchini flowers and string beans: Using a non-stick pan quickly sear the tomatoes in some butter. Do not cook them longer than 30 seconds on each side. Reserve the pan and juices for cooking the zucchini flowers. Gently open the zucchini flower and remove the piston from its center. Replace it with a small piece of brie and close the flower. Using the same pan from above quickly cook the zucchini flowers. They are done when you see the Brie melting. Remove from the pan and place 1 on each of the seared tomato slices. Set aside. Bring a pot of lightly salted water to a boil. Add the string beans and cook until your desired doneness. Dress with extra virgin olive oil and some freshly squeezed lemon. Season with the freshly ground black pepper.
• Remove the roasted chicken breasts from the oven and remove the skin. Place one breast centered on the lower third of the individual plate. Place a zucchini flower topped tomato on each plate centered above the breast. Frame the plate with some dressed sting beans on one side and the sauteed spinach on the other. Slowly re-heat the basil pesto sauce and place 2 to 3 spoonfuls of the sauce on each breast. Serve warm and enjoy.

SAUSAGE STUFFED QUAIL

Steps:

• Coat a large saute pan lightly with olive oil. Toss in the fennel, onions and crushed red pepper. Season with salt and bring the pan to a medium-high heat. Cook the onions and fennel until they are soft and wilted but don't have any color, 7 to 8 minutes. Turn off the heat and let them cool.
• In a bowl, combine the sausage, breadcrumbs, Parmigiano, egg, parsley and cooked onions and fennel. Mix well to combine.
• Divide the stuffing among the 4 quail. Press each quail to lightly flatten and evenly disperse the stuffing. Wrap each quail with a bacon slice and secure the bacon with a toothpick. Tie the quail's legs together with butcher's twine (otherwise they will look like road kill).
• Preheat the oven to 350 degrees F.
• Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Sprinkle the quail with salt and add it to the pan. Brown them really well on each side, 3 to 4 minutes. When the quail are brown on both sides, transfer the quail to a baking sheet and put them in the oven for 5 to 7 minutes. Remove from the oven, remove the toothpicks and reserve the quail.
• Meanwhile, ditch the fat from the pan and add the port wine. Cook the wine over medium heat until it has reduced by half. Add 3/4 cup chicken stock, season with salt and reduce by half. Add the remaining chicken stock and reduce it by about three-quarters, or until it seems a little bit thickened. Taste and adjust the seasoning.
• Divide the arugula among 4 serving plates. Place a quail on each pile of arugula and spoon some of the sauce on the quail and the arugula. Serve immediately.

CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)

Steps:

• Preheat oven to 375.
• Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
• Remove excess fat from chicken quarters.
• Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
• Brush the chicken (under the skin) with soy sauce.
• Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
• Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
• Brush both sides of the leg quarters with soy sauce.
• Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
• Place on middle rack in over and bake uncovered for an hour.
• After an hour, increase oven temp to 400 and bake 15 minutes.
• Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
• Let stand for 5 minutes before serving.

STUFFED CHICKEN LEG RECIPE

Steps:

• Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
• Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
• Bake 45 to 50 minutes or until chicken is cooked through.

SAUSAGE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees.
• Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags. Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
• Shape one-quarter pound of the sausage meat at a time into an oval. Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion. Repeat with remaining sausage meat and breast halves.
• Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
• Heat the butter in a heavy skillet and add the chicken rolls. Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
• Remove the chicken rolls to a baking dish.
• Add the onion and garlic to the skillet. Cook, stirring, until wilted. Add the wine and cook down until the wine is reduced by half.
• Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend. Cook about one minute and add the chicken broth. Cook down about five minutes and pour the sauce over the chicken rolls.
• Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.

ELEGANT STUFFED CHICKEN QUARTERS

Steps:

• To prepare the stuffing you will need a 2-qt. saucepan. Over medium heat melt your butter. Add the zucchini and cook only until tender, stirring frequently. Remove from heat and add bread, and stir in egg, cheese pepper and 1/2 teaspoons salt.
• Preheat the oven to 400*
• Loosen the skin on each quarter. This can easily be done by pushing your fingers between the skin and the meat to form a pocket. Spoon the stuffing into each pocket.
• Place the chicken in a 13 x 9 pan.
• Bake 50 minute or until fork tender.
• To serve, remove onto a warm platter. Brush with honey and sprinkle lightly with salt.
• Enjoy!

ITALIAN SAUSAGE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F.
• Place a 10-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add sausage, and cook 3 minutes or until browned, stirring to break.
• up large pieces.
• Add green pepper, onion, and basil, and cook and stir 2 minutes. Remove from skillet and spread mixture on a plate to cool quickly.
• Add bread crumbs to the sausage mixture and toss gently, yet thoroughly, to blend.
• Line a baking sheet with foil. Place chicken breasts on pan in a single layer and spoon equal amounts of sausage mixture evenly over each. Fold in sides of breast and roll up, placing seam side down on pan. If stuffing spills out, push it back into center of breast. Use toothpicks to hold seams together, if necessary.
• Spoon half of sauce evenly over each roll. Bake 22 to 25 minutes or until chicken is no longer pink on the bottom. Top with cheese and bake 5 minutes longer until cheese has melted. Remove toothpicks before.
• serving. Sprinkle on Parmesan cheese, if desired.

BAKED CHICKEN THIGHS/LEG QUARTERS

Steps:

• Arrange chicken thighs/leg quarters skin side up in a shallow baking dish.
• Sprinkle with garlic powder.
• Drizzle about 1/2 teaspoon soy sauce on each piece.
• Bake at 350 degrees Fahrenheit for 45 minutes to an hour, until the skin is crisp and brown and the meat is ready to fall off the bones.

SAUSAGE STUFFED CHICKEN LEG QUARTERS

Steps:

• with a filet knife carefully separate bone from the leg quarters.
• be sure to pull the meat away from the bone as you do this and invert the meat like a sock.
• once done flip meat around so it is in its original shape and set aside.
• in a medium bowl remove skin from sausages and add breadcrumbs and egg and knead till combined.
• stuff leg quarters with sausage intil chicken pieces appear as original shape before boning.
• with needle and coking string carefully close thigh end of leg quarters and place in baking sheet.
• spinkle with paprika or sazon for color/to taste.
• cover with foil and bake in 350 Farenheit oven on middle rack for 30- 45 minutes.
• recipe can be doubled.