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1
Put dried mushrooms in small bowl and add warm water to cover.
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2
Let stand 30 minutes or longer until thoroughly softened.
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3
Drain.
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4
Squeeze mushrooms to extract excess liquid.
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5
Chop coarsely and set aside.
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6
Do not separate legs from thighs.
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7
Using paring or boning knife, carefully cut down to bone of each thigh.
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8
Do not cut through skin.
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9
Starting at top of each thigh, cut and scrape flesh from bone, working downward as neatly as possible; leave bone bare.
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10
Work down around leg bone, scraping almost to bottom of it.
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11
Leave leg bone tip - 1/2 inch or slightly more - intact.
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12
As legs and thighs are boned, set aside, skin side out.
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13
Cut chicken breast into thin slices.
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14
Stack slices and cut into very small, thin strips.
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15
Sprinkle with salt and pepper.
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16
Heat one tablespoon of butter in small skillet and add shallots, stirring.
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17
Add chicken pieces and cook, stirring to separate pieces, about 2 minutes or until meat loses raw look.
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18
Add fresh and dried mushrooms.
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19
Stir.
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20
Add chicken broth and cook about 30 seconds, stirring.
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21
Scrape mixture into mixing bowl.
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22
Add beaten egg to filling and blend well.
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23
Set aside.
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24
Meanwhile, heat remaining one tablespoon of butter and add chicken livers.
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25
Sprinkle with salt and pepper.
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26
Cook over high heat, stirring, about 2 minutes or until the livers lose raw look.
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27
Add 1/2 cup of cream and cook, stirring, about 2 minutes.
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28
Set aside.
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29
Remove and chop 2 of chicken liver pieces.
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30
Add to filling and stir.
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31
Place boned chicken legs skin side down on flat surface.
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32
Sprinkle interior with salt and pepper.
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33
Use small amount of filling at a time and stuff chicken legs, pushing filling down compactly into boned legs.
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34
Fill legs compactly at center, folding boned thighs over to enclose filling.
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35
Lay out 4 large squares of plastic wrap, a square at a time.
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36
Wrap filled legs and thighs to enclose filling.
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37
As each piece is wrapped, fold wrapping tightly to keep stuffed pieces intact.
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38
Arrange bundles in one layer in top of steamer rack and set aside.
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39
Combine brown chicken base and remaining cup of cream and bring to boil.
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40
Cook down over high heat until reduced to about one cup of sauce.
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41
Pour into container of electric blender (food processor will not work as well).
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42
Add remaining chicken liver pieces plus cream in which they cooked.
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43
Blend on high speed to make smooth as possible.
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44
Pour sauce into small saucepan.
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45
Place stuffed chicken legs in their rack onto steamer filled half full with water.
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46
Cover steamer rack closely and let stuffed chicken legs stand over boiling water about 20 minutes or until done.
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47
Carefully remove stuffed legs, one at a time, from the plastic wrap.
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48
Spoon a little sauce onto center of each of 4 hot serving plates and place chicken leg in center.
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49
Or serve sauce spooned over chicken legs.
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50
Serve remaining sauce separately.
