Chicken Legs Steamed with Thyme

Chicken Legs Steamed with Thyme
Chicken Legs Steamed with Thyme is a gluten free, primal, and דל פחמימות, main course. One portion of this dish contains around 36g of protein, 46g of fat, and a total of 603 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have chicken stock, chicken breast, chicken legs, and a few other ingredients on hand, you can make it. To use up the port you could follow this main course with the Port Cobbler as a dessert.

Instructions

1
Heat a large saute pan over medium-high heat.
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Frying PanFrying Pan
2
Add the olive oil and heat. When the oil is hot, add the onions and cook for 1 minute.
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Olive OilOlive Oil
OnionOnion
Cooking OilCooking Oil
3
Add the mushrooms and chicken and cook until the mushrooms begin to give off their liquid and the chicken is no longer pink. Season with salt and pepper.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
Whole ChickenWhole Chicken
4
Remove from the heat and add the port. Return to the heat and cook until the port is reduced by 1/
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PortPort
5
Be careful as the mixture may ignite.
6
Add the chicken stock and cook for 2 minutes. With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl. Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes.
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Chicken StockChicken Stock
MushroomsMushrooms
Whole ChickenWhole Chicken
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Slotted SpoonSlotted Spoon
BowlBowl
Frying PanFrying Pan
7
Add the reduced liquid to the chicken mixture.
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Whole ChickenWhole Chicken
8
Add the parsley and mix well. Cool.
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ParsleyParsley
9
Remove the bone from the thigh to the first joint of the leg. Reserve the bones and scraps for the steaming liquid. You can ask your butcher to do this for you. Season the legs, inside and out, with salt and pepper.
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Salt And PepperSalt And Pepper
BoneBone
10
Lay the legs down, skin-side down.
11
Place 1/4 cup of the cooled filling inside each leg. Fold the meat over the filling and secure closed with a toothpick.
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MeatMeat
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ToothpicksToothpicks
12
In the bottom of a steamer, combine the chicken stock, reserved bones, thyme, and olive oil and bring to a boil.
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Chicken StockChicken Stock
Olive OilOlive Oil
ThymeThyme
13
Place the steamer basket in the steamer.
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Steamer BasketSteamer Basket
14
Add the chicken legs in 1 layer and cover. Steam until the chicken is cooked through, about 20 to 25 minutes.
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Chicken LegChicken Leg
Whole ChickenWhole Chicken
15
Remove the chicken legs from the steamer and keep warm while you make the sauce.
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Chicken LegChicken Leg
SauceSauce
16
Place 1/2 cup of the steaming liquid in a blender.
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BlenderBlender
17
Add the watercress and blend well. With the blender running on low, add the butter, a little bit at a time. Season with salt, pepper, and lemon juice.
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Lemon JuiceLemon Juice
WatercressWatercress
ButterButter
PepperPepper
SaltSalt
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BlenderBlender
18
Slice the boneless part of the chicken leg into 3 slices.
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Chicken LegChicken Leg
19
Place some sauce on a plate and top with the chicken leg.
Ingredients you will need
Chicken LegChicken Leg
SauceSauce
DifficultyExpert
Ready In1 h, 50 m.
Servings4
Health Score13
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