Monday, October 29, 2007

Stuffed Chicken Thighs with Noodles - Adapted from Bon Appetit

Use 6 boneless, skinless chicken thighs for this recipe. Start by making the stuffing. In a bowl, mix 1/4 lb bulk sausage either sweet or spicy, 1/4C bread crumbs, 2T grated Parmesan cheese, 1T chopped parsley, 1T chopped thyme, one egg, salt and pepper to taste. Mix thoroughly and divide into six portions. Place the stuffing in the thigh where the bone would have been, wrap the meat around the stuffing and secure with some twine. Set the thighs aside. Cut 2 strips of bacon into small pieces and brown in a dutch oven. Remove the bacon and brown the thighs in the bacon fat. Remove the chicken and add 1 med. chopped onion and 2 cloves of minced garlic with 3T olive oil and saute until tender. Deglaze the pan with 1C dry red wine and 1C chicken stock. Return the chicken and bacon to the pan, add 1 bay leaf, cover and place in a 275 F oven for about 90 min. The chicken should be very tender. Remove the chicken to a warming oven and reduce the cooking liquid to about 1C. Serve the sauce on the side. We served the chicken with pasta but rice or potatoes would work as well. Serve with the same wine you used in the cooking liquid.



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