Chicken legs stuffed with wild rice and mushrooms

• 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.

chicken, salt, freshly ground pepper, rice, butter, onions, shallots, mushrooms, cognac, cream of chicken sauce, parsley

Taken from cooking.nytimes.com/recipes/9781 (may not work)