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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

Remove from the heat and add the port. Turn down the heat slightly, return the pan to the heat, and cook until the port is reduced by about one quarter, taking care not to let the vapors from the port ignite. Add the chicken broth and cook for 2 minutes longer.

With a slotted spoon, transfer the chicken-mushroom mixture to a bowl. Return the pan to the heat and reduce the liquid to a syrupy consistency, about 5 minutes. Add the reduced liquid to the chicken mixture. Add the parsley and stir well. Set aside to cool.

Season the chicken legs inside and out with salt and pepper. Place the legs on a clean work surface, skin-side down. Place about 1/4 cup (60 ml) of the cooled filling inside the boned portion of each leg. Fold the meat neatly over the filling and secure closed with a wooden toothpick.

To steam the chicken legs, combine the chicken stock, reserved bones, thyme, and olive oil in the bottom of a steamer or in a saucepan large enough to support a steamer basket. Bring the steaming liquid to a boil.

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Place the steamer basket over the steaming liquid. Add the chicken legs in a single layer and cover. Steam until the chicken is cooked through, about 25 minutes.

Remove the chicken legs from the steamer and keep warm while you make the sauce. Place 1/2 cup (125 mL) of the steaming liquid in a blender. Add the watercress, cover, and blend well, following the manufacturer's instructions to avoid spattering. With the blender running on low speed, add the butter a little bit at a time. Season with salt, pepper, and lemon juice.

To serve, slice the boneless part of each chicken leg crosswise into 3 slices. Spoon some sauce on a plate and top with the chicken leg, slightly overlapping the sliced, stuffed thigh pieces.



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