Mushroom-stuffed Chicken Legs With Mashed Potato

My neighbour passed me one of her boxes of recipes the other day, and while I was happily going through the treasures and inspirations, I came across a recipe that reminded me of a delicious stuffed chicken dish that I had years ago. I miss eating that dish but never had the time to go back to the place to eat it again. Inspired by the recipe I saw, I decided to try and recreate the dish I really like.

The dish was well received by those who got to eat it, so I’m going to share the recipe here. I have to say first, that this dish requires some work, but when you sit down to enjoy it, the work is all worth it.

So here it is, my recipe of:

Mushroom stuffed Chicken Legs with Mashed Potato

Serves 4

Ingredients:

4 chicken legs

I packet fresh white button mushrooms, sliced

1 clove garlic, crushed

4 large potatoes

100g butter

3 tsp corn flour

1 cup water

1 tbsp oyster sauce

vegetable oil

Salt

Black pepper

Dried Thyme 

Method:


Boil potatoes until soft. Remove skin and mash with butter. Set aside.


Debone chicken legs.

Preheat oven at 180 deg C.


Put frying pan on stove and turn to medium heat. Put in vegetable oil. Put in chicken leg, skin side on the frying pan. Fry chicken leg for 5 minutes or until skin is golden brown, flip sides and fry for 3 minutes.

Take chicken leg out of frying pan and set aside.


Add garlic to the same frying pan and fry till fragrant. Put in chicken bones and fry for 5 minutes. Add in mushrooms and fry till mushrooms are soft. Season with salt, black pepper and thyme leaves. 

Scoop mushrooms into a bowl and leave chicken bones and sauce in the frying pan. Turn off heat.


Prepare 4 pieces of aluminium foil, 20cm by 20cm, and put one chicken leg on each piece of foil, skin facing down. 



Scoop some mushrooms onto each chicken leg, fold the chicken leg with the mushrooms in and secure with toothpicks. 


Turn chicken leg skin side up and wrap the foil around the chicken leg. 

Keep extra mushrooms (if any) aside for plating.


Put foil wrapped chicken legs onto a baking tray and put into oven. Cook for 20 minutes. Leave tray in oven until ready for plating.


Continue heating sauce and chicken bones. Add 1/2 cup of water. Mix another half cup of water with corn flour and pour into pan. Cook until sauce thickens. Add oyster sauce to taste. Remove chicken bones and pour sauce into a bowl or sauce dish and set aside.
Plating:


Scoop 4 tablespoon of mashed potato onto a plate and press it down. 


Scoop extra mushrooms (if any) onto mashed potato. 


Remove tray of chicken legs from oven. 


Open foil, carefully place chicken on top of mashed potato.


Remove toothpicks from chicken.

Drizzle some sauce over the chicken and serve.

(Serve with some greens if desired.)

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And there you go, my recipe for mushroom-stuffed chicken leg with mashed potato. Enjoy!