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