-
1
Heat a large saute pan over medium-high heat.
-
2
Add the olive oil and heat.
-
3
When the oil is hot, add the onions and cook for 1 minute.
-
4
Add the mushrooms and chicken and cook until the mushrooms begin to give off their liquid and the chicken is no longer pink.
-
5
Season with salt and pepper.
-
6
Remove from the heat and add the port.
-
7
Return to the heat and cook until the port is reduced by 1/4.
-
8
Be careful as the mixture may ignite.
-
9
Add the chicken stock and cook for 2 minutes.
-
10
With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl.
-
11
Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes.
-
12
Add the reduced liquid to the chicken mixture.
-
13
Add the parsley and mix well.
-
14
Cool.
-
15
Remove the bone from the thigh to the first joint of the leg.
-
16
Reserve the bones and scraps for the steaming liquid.
-
17
You can ask your butcher to do this for you.
-
18
Season the legs, inside and out, with salt and pepper.
-
19
Lay the legs down, skin-side down.
-
20
Place 1/4 cup of the cooled filling inside each leg.
-
21
Fold the meat over the filling and secure closed with a toothpick.
-
22
In the bottom of a steamer, combine the chicken stock, reserved bones, thyme, and olive oil and bring to a boil.
-
23
Place the steamer basket in the steamer.
-
24
Add the chicken legs in 1 layer and cover.
-
25
Steam until the chicken is cooked through, about 20 to 25 minutes.
-
26
Remove the chicken legs from the steamer and keep warm while you make the sauce.
-
27
Place 1/2 cup of the steaming liquid in a blender.
-
28
Add the watercress and blend well.
-
29
With the blender running on low, add the butter, a little bit at a time.
-
30
Season with salt, pepper, and lemon juice.
-
31
Slice the boneless part of the chicken leg into 3 slices.
-
32
Place some sauce on a plate and top with the chicken leg.
