Wild Mushroom Stuffed Chicken Legs Recipes

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CHICKEN LEGS STUFFED WITH WILD RICE AND MUSHROOMS



Chicken legs stuffed with wild rice and mushrooms image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1001 milligrams, Sugar 2 grams, TransFat 0 grams

WILD MUSHROOM-STUFFED CHICKEN LEGS



Wild Mushroom-Stuffed Chicken Legs image

Number Of Ingredients 15

FOR THE STUFFING:
1/2 ounce dried Porcini mushrooms
1/2 cup dried red wine
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped shallot
1/2 tablespoon minced garlic
3/4 pound fresh mixed, wild or domestic mushrooms, such as Chanterelles, Oyster, Shiitake or Button, cut into 1/2-inch dice
2 cups coarsely chopped fresh spinach leaves
2 teaspoons finely chopped fresh thyme
1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
kosher salt
freshly ground black pepper
4 chicken drumsticks, 8 to 10 ounces each
extra-virgin olive oil

Steps:

  • TO MAKE THE STUFFING: Soak the porcini mushrooms in the red wine for 15 to 30 minutes. Remove the mushrooms and strain the wine through a coffee filter to remove any grit. Set the wine aside. Coarsely chop the porcini mushrooms. In a very large sauté pan over medium-high heat, melt the butter with the olive oil. Add the shallots and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the porcini mushrooms, garlic, and fresh mushrooms. Cook over medium-high heat, stirring occasionally, until the mushrooms are tender, about 10 minutes. Add the reserved filtered wine and cook until the liquid has evaporated. Add the spinach and cook until wilted, about 30 seconds. Let cool. Stir in the thyme and cheese. Season with salt and pepper. Bone the chicken legs (see REFERANCE & APPENDIX, _Boning A Whole Chicken or A Turkey Leg), then rinse under cold water and pat dry with paper towels. Season the leg cavities with salt and pepper, then stuff with the mushroom mixture. Sew the cavities closed with metal or bamboo skewers. Brush or spray the legs all over with olive oil. Grill the stuffed chicken legs over Indirect Medium heat until the meat is firm and the juices run clear, 30 to 40 minutes, turning once halfway through grilling time. For crispier skin, grill over Direct Medium heat during the last 5 to 10 minutes of grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

BRAISED CHICKEN LEGS WITH WILD MUSHROOMS



Braised Chicken Legs With Wild Mushrooms image

A good roasted chicken is a simple pleasure, but a braised chicken dish is always more interesting. Here, dried wild mushrooms, smoked bacon and red wine perfume the sauce to give these chicken legs depth and character, with a flavor nearly similar to a game bird. Using turkey broth makes this braise even more heady. For a quick, concentrated broth, simmer 2 pounds of meaty turkey wings with 6 cups water for about an hour. Finding a dried wild mushroom is not like hunting for its fresh counterpart in the forest. Most Italian delis and nearly all supermarkets sell little packets of dried wild mushrooms.

Provided by David Tanis

Categories     dinner, poultry, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17

1 ounce dried porcini
1 ounce dried morels
6 large chicken legs (about 4 pounds)
Salt and pepper
4 tablespoons unsalted butter (1/2 stick)
2 cups finely diced onion
3 ounces thick-cut bacon, sliced crosswise 1/4-inch wide
1 tablespoon tomato paste
2 garlic cloves, minced
Pinch of cayenne
2 tablespoons all-purpose flour
1 cup red wine
4 cups turkey or chicken broth
1 bay leaf
1 large thyme sprig
1 1/2 pounds small yellow-fleshed potatoes
3 tablespoons chopped parsley

Steps:

  • Rinse porcini with warm water (they are often sandy), then place in a small bowl, cover with hot water and soak until softened, about 15 minutes. In a separate bowl, soak the morels in hot water.
  • Heat oven to 400 degrees. Place chicken legs on a baking sheet in one layer. Season generously on both sides with salt and pepper. Roast, uncovered, for about 20 minutes, or until nicely browned. Remove and set aside. Turn oven to 350 degrees.
  • Meanwhile, make the sauce: Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until softened and beginning to color.
  • Add bacon and tomato paste, stir to incorporate with onions, and cook for about 1 minute, then stir in garlic and cayenne. Sprinkle with flour and stir to coat. Add wine and cook for 1 minute, then whisk in turkey broth and bring to a simmer. The sauce will thicken slightly. Add bay leaf and thyme sprig. Drain porcini and morels and add to sauce.
  • Submerge browned chicken legs in sauce and bring to a brisk simmer. Cover and transfer pot to oven. Bake for about 1 hour, until chicken is tender. Remove from oven and keep covered.
  • While chicken bakes, make the potatoes: Put potatoes in a saucepan and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a brisk simmer and cook until tender, about 15 minutes.
  • Drain potatoes and let cool. Peel potatoes with a paring knife and return to saucepan. (Alternatively, potatoes may be peeled before cooking, or you may opt to leave skins on.) Add remaining 2 tablespoons butter and 1 cup water. Bring to a simmer over high heat to warm potatoes through, then set aside, covered.
  • To serve, divide legs among 6 warm plates. Spoon sauce and mushrooms over each serving. Sprinkle parsley over potatoes and place a few potatoes on each plate. Transfer remaining potatoes and buttery juices to a serving dish. Serve remaining sauce in a gravy boat if desired.

Nutrition Facts : @context http, Calories 833, UnsaturatedFat 29 grams, Carbohydrate 40 grams, Fat 51 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 1653 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN BREASTS STUFFED WITH WILD MUSHROOMS



Chicken Breasts Stuffed With Wild Mushrooms image

Provided by Molly O'Neill

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 whole chicken breasts, on the bone
2 cups wild mushroom ragout (see recipe)
3 teaspoons porcini or olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dry sherry
1 cup mushroom broth
4 thick slices of country bread

Steps:

  • Preheat the oven to 450 degrees. Use a sharp knife to split the chicken breasts in half along the breastbone. Carefully stuff 1/4 cup of the ragout under the skin of each breast. Place in a baking dish, rub each with 1/4 teaspoon of porcini oil, season with salt and pepper and bake for 15 to 20 minutes.
  • Deglaze the pan with the sherry, scraping to incorporate any bits of meat or skin. Add the broth and the remaining ragout, reduce temperature to 300 and return for 5 minutes.
  • Meanwhile, drizzle the remaining oil on the bread, front and back, and toast on both sides.
  • Remove the chicken from the pan and taste the juice. Adjust seasoning with additional salt and pepper. Place the chicken breast on top of the toasted bread. Spoon on the mushrooms and juice and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 2 grams, TransFat 0 grams

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