Chicken legs stuffed derby-style

• 4 boned chicken legs with thighs attached (about 1/2 pound each before boning)
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 mushrooms, cut into 1/2-inch cubes
• 2 chicken livers, cut into small cubes, about 1/4 cup
• 1 tablespoon butter
• 1 tablespoon finely chopped shallots
• 2 tablespoons Madeira wine
• 1/2 cup cooked white rice
• 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. Prepare the mushrooms and livers.
4. Heat the butter in a small skillet, and add the mushrooms and livers.
5. Cook briefly, stirring, about one minute.
6. Add the shallots and cook, stirring, about 30 seconds.
7. Add the wine and stir.
8. Add salt and pepper.
9. Add the rice and stir to blend.
10. Cook about 30 seconds and remove from the heat.
11. Let cool.
12. Stuff each chicken leg with an equal portion of the filling.
13. Carefully fold over the boned thighs to enclose the filling.
14. Lay out four squares of plastic wrap, one square at a time.
15. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces.
16. Wrap securely.
17. Place the stuffed chicken legs in one layer in the top rack of a steamer.
18. Set aside.
19. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
20. When ready to cook, place the chicken legs over the steamer and cover closely.
21. Let the legs steam for about 20 minutes or until done.
22. Serve with cream of chicken sauce.
23. 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, mushrooms, chicken livers, butter, shallots, madeira wine, white rice, cream of chicken sauce, parsley

Taken from cooking.nytimes.com/recipes/9780 (may not work)