Chicken legs in a steamer

Ingredients:

Stuffed chicken

• 220 g skinless and boneless chicken breasts, finely chopped
• 4 chicken legs
• 2 tbsp. l. olive oil
• 1 small onion, chopped
• 60 g of champignons, cut into 4 pieces
• 1/4 cup port wine
• 0.5 cup chicken broth
• 2 tbsp chopped parsley leaves
• 1 liter of chicken broth
• 3-4 sprigs of fresh thyme
• 2 tbsp. l. olive oil

Sauce

• Half a bunch of watercress
• 3 tablespoons unsalted butter
• Juice of half a lemon

Preparation:

1. Heat a large skillet over medium heat. Add the olive oil. Once hot, add the onion and sauté for 1 minute. Then add the mushrooms and chicken and sauté until the mushrooms begin to release their liquid and the chicken is no longer pink. Season with salt and pepper. Remove from heat and pour in the port.
2. Return the pan to the heat and cook until the port has reduced by a quarter. (Be careful, as the mixture may ignite.) Pour in the chicken broth and cook for 2 minutes. Using a slotted spoon, remove the chicken and mushroom mixture to a bowl. Return the pan to the heat and reduce the liquid until syrupy, about 5 minutes. Stir the reduced liquid into the chicken mixture. Add the parsley and stir well. Cool.
3. Remove the bone from the thigh to the first joint of the leg. Reserve the bones and trimmings for the broth. You can ask your butcher to fillet the legs. Sprinkle them inside and out with salt and black pepper. Place the legs skin-side down. Spoon 1/4 cup of cooled stuffing inside each leg. Fold the meat over the stuffing and secure with a toothpick.
4. In the bottom of a steamer, combine the chicken broth, reserved bones, thyme, and olive oil and bring to a simmer.
5. Place the steamer basket on top. Place the chicken legs in a single layer and cover with a lid. Steam for about 20-25 minutes, until the chicken is cooked through.
6. Remove the chicken legs from the steamer and keep warm while you prepare the sauce. Pour 0.5 cups of the steaming liquid into a blender. Add the watercress and blend well. Reduce the blender speed to low and gradually blend in the butter. Season with salt and pepper to taste and drizzle with lemon juice.
7. Cut the boneless chicken leg into 3 slices. Pour some sauce onto a plate and place the chicken leg on top.