The Chew: Chef Mario Batali’s Cherry Stuffed Chicken Legs Recipe


The Chew: Mario Batali Cherry Festival

Mario Batali went to the Cherry Festival in Traverse City, Michigan, and shared his experience there on The Chew. To celebrate cherries, he whipped up his Cherry Stuffed Chicken Legs recipe, which looked amazing.

Check it out below!


The Chew: Mario Batali Cherry Stuffed Chicken Legs Recipe

The Chew: Chef Mario Batali's Cherry Stuffed Chicken Legs Recipe

Mario Batail celebrated his trip to the Cherry Festival in Traverse City, Michigan, by making a special Cherry Stuffed Chicken Leg recipe on the show today. (Yevgen Romanenko /

  • 3 ounces Prosciutto di Parma (thinly sliced and cut into 1/4-inch-wide strips)
  • 1 pound Cherries (pitted), separated
  • 1 cups Fresh bread crumbs (coarse ground)
  • 1 Granny Smith apple (peeled and small diced)
  • 3 tablespoons Parmigiano-Reggiano (grated)
  • 1 Egg (Beaten)
  • 1/4 cup Parsley (finely chopped)
  • 2 teaspoons Rosemary (finely chopped)
  • 1 Oranges (grated)
  • 6 Whole Chicken Legs, including thighs, bones removed by your butcher (each leg left in one piece), rinsed, and patted dry
  • Salt and Freshly Ground Black Pepper
  • 2 cups Chicken Stock
  • 1/2 cup Cider Vinegar
  • 1/2 cup Fresh Chives (chopped)
  • 2 tablespoons Cilantro (chopped)
  • 3 tablespoons Butter

Salad Ingredients

  • 3 cups Baby Arugula
  • 1/2 Apple (thinly sliced)
  • 1/4 cup Dried Cherries
  • 1 Orange (zest & juice)
  • Extra Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper

Mario Batali: The Chew Cherry Stuffed Chicken Legs Recipe Directions

  1. Start off this delicious recipe by preheating the grill to medium high heat.
  2. Then chop up the cherries and stir half of them together with the prosciutto, apples, Parmigiano-Reggiano, Eggs, Bread Crumbs, Orange Zest, Parsley, Rosemary, Salt, and Pepper until well-combined.
  3. Lat down the chicken with the skin side down on a cutting board and season well with salt and pepper. Spread 2 tablespoons of the filling onto each leg from side to side.
  4. Starting from the long side, roll each leg up and tie tightly with butcher’s twine in two places. Season the outside of the legs with salt and pepper, brush on some olive oil, and grill. Cook until golden brown and flip. It can be difficult with a roll of meat like this to cook evenly. Ensure all sides are cooked well until the internal temperature of the chicken reaches 160 degrees.
  5. While the chicken is grilling, pour the cider vinegar, the rest of the cherries, and the chicken stock into a pot. Cook until it’s reduced and the cherries are a little broken down, about 10 minutes. Then remove from heat and add the butter, chives, and cilantro. Stir together to combine.
  6. Remove chicken from the grill and let it rest for about 10 minutes. You always want to let rolled meat rest like this.
  7. Meanwhile, toss together the salad ingredients until combined.
  8. To serve, slice each leg into 3/4 inch-thick medallions and serve with the Cherry Sauce and the Salad.


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