BAKED ITALIAN CHICKEN THIGHS
These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve over pasta or rice or alongside roasted potatoes for a tasty weeknight meal. I like to shred my own cheese, as I find it melts better, but feel free to use pre-shredded to save time.
Provided by France C
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
- Season chicken thighs on both sides with garlic powder and salt.
- Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.
- Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 378 calories, Carbohydrate 14.4 g, Cholesterol 90.5 mg, Fat 22.5 g, Fiber 2.6 g, Protein 28 g, SaturatedFat 7.4 g, Sodium 768.6 mg, Sugar 8.8 g
CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES
Categories Wine Chicken Pasta Poultry Braise Sauté Dinner Sausage Red Wine Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- Mix first 9 ingredients in medium bowl. Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing. Sprinkle generously with salt and pepper.
- Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate. Add onion and garlic to skillet; sauté until tender, about 10 minutes. Return pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat before continuing.)
- Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.
- Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.
STUFFED CHICKEN THIGHS BRAISED IN CHIANTI
The inspiration for this recipe came from a recipe I found in Bon Appetit. I changed many of the ingredients because I wanted to use ingredients I actually had on hand so I wouldn't have to make a trip to the grocery! The DH and I enjoyed the results.
Provided by CaribbeanQueen
Categories Poultry
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Mix first 9 ingredients in a medium bowl.
- Lay 1 chicken thigh on work surface.
- Fill the area that the bone was removed with a generous 2 tablespoons of the stuffing mix.
- Wrap the thigh around the stuffing and tie with kitchen string to hold it together.
- Repeat with remaining thighs and stuffing.
- Sprinkle with salt and pepper.
- Heat oil in heavy large skillet over medium-high heat.
- Add bacon; sauté until light brown and fat is rendered, about 5 minutes.
- Drain bacon on paper towels.
- Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes.
- Transfer to plate.
- Add onion and garlic to skillet; sauté until tender, about 10 minutes.
- Return the bacon to the skillet.
- Add wine; boil until mixture is reduced to 2 cups, about 12 minutes.
- Add broth, tomatoes, basil and chicken thighs; bring to boil.
- Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
- Transfer chicken to a bowl; cover to keep warm.
- Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes.
- Season to taste with salt and pepper.
- Meanwhile , cook egg noodles in large pot of boiling salted water until tender. Drain.
- Transfer noodles to a large platter and top with chicken and sauce and serve.
Nutrition Facts : Calories 768.3, Fat 26.2, SaturatedFat 8, Cholesterol 200.9, Sodium 911.8, Carbohydrate 68.9, Fiber 4.1, Sugar 7, Protein 41.2
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CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES
From bonappetit.com
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- Mix first 9 ingredients in medium bowl. Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing. Sprinkle generously with salt and pepper.
- Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate. Add onion and garlic to skillet; sauté until tender, about 10 minutes. Return pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat before continuing.
- Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.
- Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.
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