1/2 lb. mushrooms, coarsely chopped
1 sm. onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 c. plus 1 tbsp. butter
1/2 tsp. Worcestershire sauce
Pinch of salt
Pinch of pepper
Pinch of sage
2 c. cooked wild rice
6 chicken legs with thighs attached
Juice of 1 lime
1 tbsp. paprika

Saute mushrooms, onion and green pepper in 1 tablespoonful butter until tender. Add Worcestershire sauce and seasonings. Stir in rice. Stuff chicken legs tightly between meat and skin with rice mixture. Arrange in shallow baking pan. Combine remaining melted butter with lime juice and paprika; brush chicken with mixture. Bake at 350 degrees for 1 hour or until golden brown, basting frequently. Yields 6 servings.