Chicken Legs Stuffed With Morels And Steamed Et Farci Aux Morilles Recipes

Steps:

• Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
• Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
• Bake 45 to 50 minutes or until chicken is cooked through.

Steps:

• Put dried mushrooms in small bowl and add warm water to cover. Let stand 30 minutes or longer until thoroughly softened. Drain. Squeeze mushrooms to extract excess liquid. Chop coarsely and set aside.
• Do not separate legs from thighs. Using paring or boning knife, carefully cut down to bone of each thigh. Do not cut through skin. Starting at top of each thigh, cut and scrape flesh from bone, working downward as neatly as possible; leave bone bare. Work down around leg bone, scraping almost to bottom of it. Leave leg bone tip - 1/2 inch or slightly more - intact. As legs and thighs are boned, set aside, skin side out.
• Cut chicken breast into thin slices. Stack slices and cut into very small, thin strips. Sprinkle with salt and pepper.
• Heat one tablespoon of butter in small skillet and add shallots, stirring. Add chicken pieces and cook, stirring to separate pieces, about 2 minutes or until meat loses raw look. Add fresh and dried mushrooms. Stir.
• Add chicken broth and cook about 30 seconds, stirring. Scrape mixture into mixing bowl. Add beaten egg to filling and blend well. Set aside.
• Meanwhile, heat remaining one tablespoon of butter and add chicken livers. Sprinkle with salt and pepper. Cook over high heat, stirring, about 2 minutes or until the livers lose raw look. Add 1/2 cup of cream and cook, stirring, about 2 minutes. Set aside.
• Remove and chop 2 of chicken liver pieces. Add to filling and stir.
• Place boned chicken legs skin side down on flat surface. Sprinkle interior with salt and pepper. Use small amount of filling at a time and stuff chicken legs, pushing filling down compactly into boned legs. Fill legs compactly at center, folding boned thighs over to enclose filling.
• Lay out 4 large squares of plastic wrap, a square at a time. Wrap filled legs and thighs to enclose filling. As each piece is wrapped, fold wrapping tightly to keep stuffed pieces intact. Arrange bundles in one layer in top of steamer rack and set aside.
• Combine brown chicken base and remaining cup of cream and bring to boil. Cook down over high heat until reduced to about one cup of sauce.
• Pour into container of electric blender (food processor will not work as well). Add remaining chicken liver pieces plus cream in which they cooked. Blend on high speed to make smooth as possible.
• Pour sauce into small saucepan.
• Place stuffed chicken legs in their rack onto steamer filled half full with water. Cover steamer rack closely and let stuffed chicken legs stand over boiling water about 20 minutes or until done.
• Carefully remove stuffed legs, one at a time, from the plastic wrap.
• Spoon a little sauce onto center of each of 4 hot serving plates and place chicken leg in center. Or serve sauce spooned over chicken legs. Serve remaining sauce separately.

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Steps:

• Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.
• Drain mushrooms, rinse well, and set out to dry on a clean towel.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.
• Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
• Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon.
• Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
• Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.