The filled chicken legs are one of the most festive and inviting recipes.
Based on the "chicken legs a la Greek" recipe I made these stuffed legs filled with tomatoes and perfumed Mediterranean filling.
After removing the bones from the upper legs, I filled them with a mixture of sliced black olives, chopped onion and cubes of feta.
We squeezed the legs with toothpicks and we baked them in tomato sauce (mixed with water or white wine). Above, I sprinkled chopped red onion abundantly, which caramelizes beautifully in the oven.
I baked at 180 degrees for an hour covered with foil, and for 20-30 minutes without foil, until they get brown.
Enjoy your meal!