Chicken legs in a steamer
Votes: 6
Time: 1 hour 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These festive chicken legs are made with chicken legs. The thighs are boned and stuffed with a mixture of sautéed mushrooms and chicken breast in a wine sauce. The stuffed legs are steamed in a steamer, the bottom of which is filled with chicken broth and thyme, infusing them with the fragrant aroma of the herbs. The dish is unique, delicious, and healthy. Each guest receives a bone-in chicken leg roll on a plate, served with a piquant sauce of watercress and butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Stuffed chicken
- 220 g skinless and boneless chicken breasts, finely chopped
- 4 chicken legs
- 2 tbsp. l. olive oil
- 1 small onion, chopped
- 60 g of champignons, cut into 4 pieces
- 1/4 cup port wine
- 0.5 cup chicken broth
- 2 tbsp chopped parsley leaves
- 1 liter of chicken broth
- 3-4 sprigs of fresh thyme
- 2 tbsp. l. olive oil
Sauce
- Half a bunch of watercress
- 3 tablespoons unsalted butter
- Juice of half a lemon
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Recipes with similar ingredients: chicken legs, chicken breasts, champignon mushrooms, port, thyme, watercress, lemon juice
Cooking the dish according to the recipe:
- Heat a large skillet over medium heat. Add the olive oil. Once hot, add the onion and sauté for 1 minute. Then add the mushrooms and chicken and sauté until the mushrooms begin to release their liquid and the chicken is no longer pink. Season with salt and pepper. Remove from heat and pour in the port.
- Return the pan to the heat and cook until the port has reduced by a quarter. (Be careful, as the mixture may ignite.) Pour in the chicken broth and cook for 2 minutes. Using a slotted spoon, remove the chicken and mushroom mixture to a bowl. Return the pan to the heat and reduce the liquid until syrupy, about 5 minutes. Stir the reduced liquid into the chicken mixture. Add the parsley and stir well. Cool.
- Remove the bone from the thigh to the first joint of the leg. Reserve the bones and trimmings for the broth. You can ask your butcher to fillet the legs. Sprinkle them inside and out with salt and black pepper. Place the legs skin-side down. Spoon 1/4 cup of cooled stuffing inside each leg. Fold the meat over the stuffing and secure with a toothpick.
- In the bottom of a steamer, combine the chicken broth, reserved bones, thyme, and olive oil and bring to a simmer.
- Place the steamer basket on top. Place the chicken legs in a single layer and cover with a lid. Steam for about 20-25 minutes, until the chicken is cooked through.
- Remove the chicken legs from the steamer and keep warm while you prepare the sauce. Pour 0.5 cups of the steaming liquid into a blender. Add the watercress and blend well. Reduce the blender speed to low and gradually blend in the butter. Season with salt and pepper to taste and drizzle with lemon juice.
- Cut the boneless chicken leg into 3 slices. Pour some sauce onto a plate and place the chicken leg on top.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
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