Grgich Hills Estate Winery

Stuffed Chicken Legs

September 5, 2013 • Posted in: Zinfandel

…with Sweet Sun-Dried Tomato Sausage
and Rustic Red Pepper Salsa

Stuffed Chicken LegsPair with Grgich Hills Estate 2005 Zinfandel, Miljenko’s Old Vines. Serve chicken legs with roasted potatoes or white rice and seasonal vegetable of choice. Serves 6

  • 6 whole fresh chicken legs, thigh bone removed
  • Kosher salt and ground black pepper


  • 1 pound fresh ground pork (see note on back)
  • 2 teaspoons fennel seed
  • 2 teaspoon sugar
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1⁄2 teaspoon fresh ground nutmeg
  • 1 teaspoon paprika
  • 2 teaspoon onion powder
  • 1 tablespoon minced fresh garlic
  • 1 cup grated fresh Romano cheese
  • 1⁄2 cup sliced sun dried tomatoes

Sprinkle salt and pepper lightly all over partially boned chicken legs. Combine all filling ingredients thoroughly in a mixing bowl. Stuff the chicken legs with the filling. Wrap each leg in a double thickness of tin foil. Set aside while you make the salsa, or chill if using later.

Note: If you prefer, stuff the chicken with your favorite raw Italian pork or chicken sausage (casing removed) instead of making the filling recipe on front.

To finish: Grilled rustic red pepper salsa

  • 1 red pepper
  • 6 Roma tomatoes
  • 1 small red onion
  • 2 tablespoons extra virgin olive oil, plus 1⁄4 cup
  • 2 tablespoons balsamic vinegar
  • 1⁄4 bunch Italian parsley, chopped
  • 1⁄4 cup extra virgin olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper

Heat grill to medium heat. Grill the peppers whole until the skin is blackened all over. Remove the skin under running water. Seed and dice peppers and place in a mixing bowl. Grill the tomatoes until the skin has blackened a bit. Peel tomatoes, cut the tomato crosswise and squeeze out the seeds. Chop and add to the peppers. Peel and slice the onion into rounds. Brush with 2 tablespoons olive oil and grill the onion until soft, about 4 minutes on each side. Chop and add to the peppers and tomatoes. Mix in the remaining 1⁄4 cup olive oil, balsamic vinegar, parsley and garlic. Season the salsa with salt and pepper. Stuff the legs with the filling. Wrap the stuffed thigh portion with foil to hold in the filling while grilling. Place the legs on the grill, cover and grill 10 minutes. Turn the legs and cook 10 minutes more. Check chicken for doneness; a knifepoint in the thickest part should yield clear juices. Unwrap legs and place skin side directly on grill for a few minutes to crisp skin. Slice the thigh into 2 or 3 slices and serve with the salsa and vegetables of choice.

Recipe © Wine Country Chefs
John Littlewood/Todd Muir