Stuffed Chicken Thighs Braised In Chianti Recipes

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.

Steps:

• Wash and pat dry chicken thighs; lay them flat, inside up.
• Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
• Wash and stem spinach.
• Chop spinach and add to mushrooms, tossing to wilt.
• Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
• Divide cheese among chicken thighs.
• Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
• Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
• Drizzle honey over all.
• Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
• Remove foil and bake another 15 minutes.
• Sprinkle remaining cheese over chicken and bake until the cheese is melted.
• Serve with steamed veggies, rice, and a fruit salad.

Steps:

• Preheat oven to 400 degrees F. Use a meat mallet to pound the thighs to an even thickness. Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then half a slice of provolone cheese. Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten. Season with salt and pepper. Take a scoop of this filling and place at one end of each thigh. Roll up firmly, and tie securely with kitchen twine.
• In an ovenproof frying pan, heat the olive oil and butter until very hot. Brown each of the thighs well on all sides. Bake the thighs for 25 minutes or until cooked throughout. Remove the thighs from the pan, and cover to keep warm. Deglaze the pan with the wine over high heat, scraping up all of the browned pieces. Add the chicken broth and reduce this mixture by half over high heat. Add the butter and basil and mix well. Season with salt and pepper.
• Cut the strings on the thighs, and cut each thigh into 4 to 5 slices. Serve warm with the pan juices drizzled over top.

Steps:

• Heat oven to 350 degrees. In a Dutch oven or other large, heavy-bottomed ovenproof pan, heat the oil over medium heat until hot but not smoking. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add the garlic, ginger and chili, and cook, stirring often, until slightly softened, about 1 minute. Add cinnamon, cardamom and coriander, and cook, stirring constantly, for about 30 seconds.
• Add chicken to the pot along with the salt, pepper, potatoes, coconut milk and just enough chicken stock to half-cover the thighs and potatoes. Turn heat to high, bring just to a simmer, then cover and put in the oven. Cook until potatoes are tender and chicken thighs are cooked through, 45 minutes to one hour.
• Use a slotted spoon to transfer the chicken and potatoes to a serving dish. Tent loosely with foil and let rest. Skim as much fat as possible from the surface of the sauce, then return to a simmer over medium-high heat and simmer until slightly thickened, 5 to 6 minutes. Remove from heat, stir in the lime juice and cilantro, and adjust seasoning as necessary. Pour the sauce over the chicken and potatoes, and serve.