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Recipe for family meals :

Stuffed Chicken Legs Milanese

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.


3 Tblsp olive oil
1/2 lb sweet Italian sausage, casings removed
1/4 cup chopped onions
1/4 cup diced carrots
1/2 cup diced celery
1 Tblsp. chopped garlic
1/2 cup sliced small mushrooms
3 oz baby spinach, stems removed
Fresh or dried basil to taste
Salt and pepper to taste
2 egg whites
1/2 cup plain bread crumbs
1/2 cup grated Parmesan
1/2 cup grated Asiago cheese
6 - 8 boneless chicken leg quarters

Another 1/2 cup chopped onions
Another 1/4 cup diced carrots
Another 1/4 cup diced celery
Another Tblsp. minced garlic
3/4 cup diced tomatoes
1/2 cup dry white wine
2 Tblsp tomato paste
Up to 2 cups chicken broth
12 oz Angel Hair pasta
Fresh chopped parsley and grated Parmesan for garnish


For the stuffing:

  • Heat olive oil in skillet. Add sausage, breaking it up fine as you cook with a fork and cook until done, about 4 - 5 minutes.
  • Add the 1/2 cups each of onions, carrot, celery and garlic and cook another 4 - 5 minutes.
  • Add the mushrooms and spinach and cook for 2 - 3 minutes.
  • Spoon mixture into a mixing bowl, salt, pepper and add basil to taste.
  • Add egg whites and cheeses and mix with spoon.
  • Chill overnight.

For the chicken:

  • Salt and pepper the leg quarters inside and out lightly.
  • Stuff the leg quarters with as much stuffing as to easily close and secure with toothpicks.
  • Heat 2 - 3 tablespoons of olive oil in a small Dutch oven skillet. Broth the chicken on all sides, remove from pan and set aside.
  • Add onions, celery, carrot, garlic and tomatoes to the hot pan and sauté 3 - 4 minutes. Deglaze with the 1/2 cup of wine.
  • Add chicken to pot, cover and braise at 350° in the oven for 30 minutes or until you reach an internal temperature of 165°

To serve family style:

  • Boil pasta in salted water until al dente and drain.
  • Toss the pasta in some of the tomato braising liquid and place in a large platter.
  • Arrange chicken portions on top of pasta, ladle a little sauce over the top and sprinkle with freshly grated Parmesan and some chopped parsley.

Serves 4

Shirley Cline