Cheese and Mushroom Stuffed Chicken Legs
Cheese and Mushroom Stuffed Chicken Legs



  • 30g butter
  • 2 tbsp olive oil
  • 200g large mushrooms, finely chopped
  • 1 chopped garlic clove
  • 75g mascarpone
  • 75g strong cheese, grated
  • Small handful of chopped parsley
  • 1 tsp thyme leaves
  • 6 chicken legs
  • 250ml chicken stock
  • Salt and pepper
  • Mash and greens, to serve
  • Fry the mushrooms and garlic in 20g of butter for 10 minutes, then season well. Mix together the mascarpone, cheese, parsley, and thyme in a bowl. Stir through the mushrooms, and season to taste.
  • With a sharp knife, cut along the bone of the chicken leg to make a pocket. Stuff the cavity with the mushroom stuffing, then secure the pocket with a few cocktail sticks. Brush the meat with olive oil and season with salt and pepper, and roast in a 200C oven for 30 minutes. Serve with mash, greens, and gravy.
1 hour
6 serving

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