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Pure elegance: Think dinner party cooking can't be quick and easy? Think again.

By Wolfgang Puck, Tribune Content Agency on

1 small onion, minced

2 ounces (60 g) button mushrooms, quartered

8 ounces (250 g) boneless, skinless chicken breast, coarsely ground or chopped

Kosher salt

Freshly ground black pepper

1/4 cup (60 mL) port

1/2 cup (125 mL) chicken broth

2 tablespoons chopped fresh Italian parsley leaves

4 whole chicken legs with thighs, thigh bones removed by butcher and reserved for steaming liquid

For steaming:

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.





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