Chicken legs stuffed with wild rice and mushrooms

Name: Chicken legs stuffed with wild rice and mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boned chicken legs with thighs attached (about 1/2 pound each before boning); Salt to taste, if desired; Freshly ground pepper to taste; 3/4 cup cooked wild rice; 2 tablespoons butter; 1/4 cup finely chopped onions; 1/4 cup finely chopped shallots; 1 cup mushrooms cut into half-inch cubes; 2 tablespoons Cognac; Cream of chicken sauce (see recipe); 1/4 cup finely chopped parsley

Servings: persons

4 boned chicken legs with thighs attached (about 1/2 pound each before boning)
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup cooked wild rice
2 tablespoons butter
1/4 cup finely chopped onions
1/4 cup finely chopped shallots
1 cup mushrooms cut into half-inch cubes
2 tablespoons Cognac
Cream of chicken sauce (see recipe)
1/4 cup finely chopped parsley

1
Prepare the chicken legs.
2
Sprinkle them inside and out with salt and pepper, and set aside.
3
Meanwhile, cook the wild rice and drain.
4
Heat the butter in a skillet and add the onions and shallots.
5
Cook, stirring, until they are wilted.
6
Add the mushrooms and cook about one minute, stirring.
7
Add the wild rice, salt and pepper.
8
Sprinkle with Cognac and stir.
9
Remove from the heat and let cool.
10
Stuff each chicken leg with an equal portion of the filling.
11
Carefully fold over the boned thighs to enclose the filling.
12
Lay out four squares of plastic wrap, one at a time.
13
Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces.
14
Wrap securely.
15
Place the stuffed chicken legs in one layer in the top rack of a steamer.
16
Set aside.
17
Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
18
When ready to cook, place the chicken legs over the steamer and cover closely.
19
Let the legs steam for about 20 minutes or until done.
20
Serve with cream of chicken sauce.
21
One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boned chicken legs with thighs attached (about 1/2 pound each before boning), Salt to taste, if desired, Freshly ground pepper to taste, 3/4 cup cooked wild rice, and more.

Yes, Chicken legs stuffed with wild rice and mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!