Chicken Legs Stuffed With Wild Rice And Mushrooms Recipes

MUSHROOM CHICKEN WITH WILD RICE

Steps:

• Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice., In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes., Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.

WILD RICE AND MUSHROOM STUFFED CHICKEN BREAST

Steps:

• In a large sauce pan simmer the the rice in broth with the garlic and chopped mushrooms stirring occasionally, until the both is all absorbed and the rice is cooked. About 20 minutes. Add oregano and salt 3/4 of the way through the cooking or at the end.
• Make a slit in the side of the chicken to create a pocket.
• Stuff the chicken with as much of the hot rice mixture as will fit, secure with tooth picks.
• Arrange the skin on the outside of the breasts to look nice. The skin is important to the cooking as this is the only fat in this recipe. If you remove it your chicken may come out dry.
• Sprinkle with your favourite steak spice. You may want to adjust your salt in the rice if your steak spice has allot of salt or you are salt sensitive.
• Place chicken in one side of a hot BBQ.
• Turn the heat off under the chicken and high on the other burners.
• Cook 1/2 hour to 45 minutes, till just cooked. Do not overcook or your chick will be dry.
• Tent chicken with foil when you take it off the BBQ.
• Let sit 5 minutes before serving.

CHICKEN LEGS STUFFED WITH WILD RICE AND MUSHROOMS

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.

CHICKEN BREASTS STUFFED WITH WILD MUSHROOMS

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.

WILD RICE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Butter a shallow baking dish.
• Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
• Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
• Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
• Spoon wild rice mixture into the mushroom caps.
• Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
• Bake 10-15 minues or until hot.
• Serve warm.