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Serves 4
4
8-ounce boned chicken legs
2 teaspoons butter
2 ounces chopped onions
2 ounces chopped shallots
1 cup cubed mushrooms
3/4 cup cooked wild
rice
to taste salt and black pepper
2 tablespoons Cognac
Bone
chicken legs leaving the thighs attached.
Heat the butter in a skillet and
add the onions and shallots. Cook and stir until wilted. Add mushrooms. Cook
for a minute.
Sprinkle the cognac then mix in the rice. Season. Stuff
chicken legs with equal portion of filling.
Carefully fold over the boned
thighs to enclose filling.
Wrap each chicken leg in a square of plastic
wrap.
Steam the chicken legs over a steamer for about 20 minutes.
Remove the plastic wrap and place the stuffed chicken legs on plates. Serve
with a cream sauce or other chicken sauce.
