Chicken legs stuffed with wild rice and mushrooms - chicken

Method

• Prepare the chicken legs.
• Sprinkle them inside and out with salt and pepper, and set aside.
• Meanwhile, cook the wild rice and drain.
• Heat the butter in a skillet and add the onions and shallots.
• Cook, stirring, until they are wilted.
• Add the mushrooms and cook about one minute, stirring.
• Add the wild rice, salt and pepper.
• Sprinkle with Cognac and stir.
• Remove from the heat and let cool.
• Stuff each chicken leg with an equal portion of the filling.
• Carefully fold over the boned thighs to enclose the filling.
• Lay out four squares of plastic wrap, one at a time.
• Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces.
• Wrap securely.
• Place the stuffed chicken legs in one layer in the top rack of a steamer.
• Set aside.
• Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
• When ready to cook, place the chicken legs over the steamer and cover closely.
• Let the legs steam for about 20 minutes or until done.
• Serve with cream of chicken sauce.
• One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.