These
Stuffed Chicken Thighs are a bit
fiddly but the result is nice so I do stuff them from time to time.
For
the stuffing I used:
Chopped
chilli
Dried
apricots (you could soak them in sherry first)
Breadcrumbs
Chopped
capers
A
little tomato paste (always good for you)
A
little Hoisin sauce
A
little grated cheese
You
don't want the mix to be too sloppy so be careful not to add too much of the
tomato paste or Hoisin sauce.
You
put a spoonful of the mixture onto the inside of each chicken thigh and then
tie it up into a parcel with kitchen string.
As you can see my tying was not at all neat – let's just call it rustic!
I
put the parcels into the baking dish and sprinkled a little turmeric, mustard
powder and salt and pepper on top of each one.
Then a little oil/butter and a splosh of white wine into the bottom of
the baking dish.
Cook
it until the juices run clear in a moderate heat. Add some lemon juice to the dish right at the
end. (If I had had some crème fraiche or
cream I would also have added a splosh of that, too)
Love this. To this day, I have never stuffed any part of a chicken. Feeling a little inspired now, thank you!
ReplyDeleteCarole, this is so yummy and look at the gravy/sauce! So tempting :)
ReplyDeleteYou could use that same mixture for Turkey or Chicken Breast. Yummy!
ReplyDeleteI'm following you now - would love a visit back when you have a chance. BTW be sure to check out the Tech Timeout link on the linky. =D Would love to have you sign up too!
Tina "the book lady'
http://givingnsharing.blogspot.com (tech timeout)
http://familyliteracy2.blogspot.com
What tasty bundles in your pan. I've never stuffed chicken thighs--I like these elegant servings. Thank you for linking up, Carole.
ReplyDelete