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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Boneless Chicken Leg Stuffed with Aged White Cheddar
2
4 oz
Aged white cheddar cheese, cut into 1/2 x 2 inch batton
Salt
Black pepper
Toothpicks
2 cups
Mushroom mix sliced (cremini, portabello, shiitake or whatever you prefer)
4
Scallions
1
Lemon wedge
- Remove the thigh bone and drum bone from the chicken leg at home or ask your butcher to do so at the grocery store.
- Place the aged white cheddar in the middle of the chicken leg, and then close the chicken leg by rolling away from you and tuck in the sides to make a tight seal.
- Secure the closed chicken with toothpicks on each side and one in the middle if necessary. Season all sides of the chicken with salt and pepper.
- Heat a large cast iron over medium heat, once hot add enough canola oil to lightly cover the bottom of the pan.
- Once the oil is heated through gently place the chicken into the pan skin side down to sear on either side until golden brown.
- Move the chicken to one side of the pan and then add mushroom mix to the other side.
- Add a little bit more canola oil to caramelize the mushrooms.
- Season the mushrooms heavily with salt and pepper. Transfer the pan to a 400F oven, uncovered, and cook for about 10 minutes.
- Prepare the scallions by trimming a ½ inch of the scallion tops off and discard. Thinly slice the scallion until you reach the light green part of the onion. Once you’ve reached the light green part set the scallion bulbs and sliced tops aside for later.
- Remove the cast iron from the oven and transfer the chicken and mushrooms to serving plate.
- Remove the tooth picks from the chicken and discard.
- Heat that same cast iron pan over medium high heat, place the scallions in the cast iron to char on each side until deep brown and slightly black. It is important to leave the scallions undisturbed while charring for the best flavor possible!
- Season with salt and pepper while blistering. Turn off the heat and squeeze the lemon juice into the pan with the scallions.
- Before serving, slice the chicken in half to expose the melted cheddar.
- Plate the chicken with the mushrooms, blistered scallions, fresh scallions, and finish with the pan drippings to enjoy!
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Boneless Chicken Leg Stuffed with Aged White Cheddar
Prep
Cook
00:00 Total Time
Ingredients
Directions
Boneless Chicken Leg Stuffed with Aged White Cheddar
2
4 oz
Aged white cheddar cheese, cut into 1/2 x 2 inch batton
Salt
Black pepper
Toothpicks
2 cups
Mushroom mix sliced (cremini, portabello, shiitake or whatever you prefer)
4
Scallions
1
Lemon wedge
- Remove the thigh bone and drum bone from the chicken leg at home or ask your butcher to do so at the grocery store.
- Place the aged white cheddar in the middle of the chicken leg, and then close the chicken leg by rolling away from you and tuck in the sides to make a tight seal.
- Secure the closed chicken with toothpicks on each side and one in the middle if necessary. Season all sides of the chicken with salt and pepper.
- Heat a large cast iron over medium heat, once hot add enough canola oil to lightly cover the bottom of the pan.
- Once the oil is heated through gently place the chicken into the pan skin side down to sear on either side until golden brown.
- Move the chicken to one side of the pan and then add mushroom mix to the other side.
- Add a little bit more canola oil to caramelize the mushrooms.
- Season the mushrooms heavily with salt and pepper. Transfer the pan to a 400F oven, uncovered, and cook for about 10 minutes.
- Prepare the scallions by trimming a ½ inch of the scallion tops off and discard. Thinly slice the scallion until you reach the light green part of the onion. Once you’ve reached the light green part set the scallion bulbs and sliced tops aside for later.
- Remove the cast iron from the oven and transfer the chicken and mushrooms to serving plate.
- Remove the tooth picks from the chicken and discard.
- Heat that same cast iron pan over medium high heat, place the scallions in the cast iron to char on each side until deep brown and slightly black. It is important to leave the scallions undisturbed while charring for the best flavor possible!
- Season with salt and pepper while blistering. Turn off the heat and squeeze the lemon juice into the pan with the scallions.
- Before serving, slice the chicken in half to expose the melted cheddar.
- Plate the chicken with the mushrooms, blistered scallions, fresh scallions, and finish with the pan drippings to enjoy!
