Chicken Legs Steamed With Thyme
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
60
Spice
48
Sweetness
61
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil1 small
Onion (minced)1
Salt1 cup
Port1 cup
Chicken Stock2 tbsps
Extra-Virgin Olive Oil3 tbsps
Unsalted ButterDirections:
1
Heat a large saute pan over medium-high heat
2
Add the olive oil and heat
3
When the oil is hot, add the onions and cook for 1 minute
4
Add the mushrooms and chicken and cook until the mushrooms begin to give off their liquid and the chicken is no longer pink
5
Season with salt and pepper
6
Remove from the heat and add the port
7
Return to the heat and cook until the port is reduced by 1/4
8
Be careful as the mixture may ignite
9
Add the chicken stock and cook for 2 minutes
10
With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl
11
Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes
12
Add the reduced liquid to the chicken mixture
13
Add the parsley and mix well
14
Cool
15
Remove the bone from the thigh to the first joint of the leg
16
Reserve the bones and scraps for the steaming liquid
17
You can ask your butcher to do this for you
18
Season the legs, inside and out, with salt and pepper
19
Lay the legs down, skin-side down
20
Place 1/4 cup of the cooled filling inside each leg
21
Fold the meat over the filling and secure closed with a toothpick
22
In the bottom of a steamer, combine the chicken stock, reserved bones, thyme, and olive oil and bring to a boil
23
Place the steamer basket in the steamer
24
Add the chicken legs in 1 layer and cover
25
Steam until the chicken is cooked through, about 20 to 25 minutes
26
Remove the chicken legs from the steamer and keep warm while you make the sauce
27
Place 1/2 cup of the steaming liquid in a blender
28
Add the watercress and blend well
29
With the blender running on low, add the butter, a little bit at a time
30
Season with salt, pepper, and lemon juice
31
Slice the boneless part of the chicken leg into 3 slices
32
Place some sauce on a plate and top with the chicken leg