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SECOND MEAT
Sunday, September 08 2013 19: 59

Stuffed Chicken Thighs

Written by Azdora
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Stuffed Chicken Thighs Stuffed Chicken Thighs mangiAmando.it

Stuffed Chicken Thighs: a tender roast made from the chicken thighs boned and stuffed with a tasty filling of sausage. Bone the thighs is not difficult, but we recommend having it done by the butcher!

difficulties recipe for Preparation cooking Cost
Easy 4 people 20 min.
40 min. € 15

What is needed
Ingredient Quantity
boneless chicken thighs n. 4
sausages n. 4
baked ham gr. 200
edamer gr. 200
Parmesan cheese gr. 100
White wine qb
lemon 1/2
salt, pepper, extra virgin olive oil qb
sage, timp, rosemary qb
garlic 1 clove

Preparation

  • Ask the butcher to bone the chicken thighs and flatten with a meat mallet. Far let the skin.
  • Place them on the work surface with the skin side down.
  • Season with salt and pepper.
  • Chop some grief sage and aromattizare the surface of the thighs with the mince.
  • Place a slice of ham on each thigh.
  • Prepare the filling. Deprive the sausage skin and process them with a fork. Add the remaining chopped ham, edam cheese cut into small cubes and grated parmesan.
  • Place the ripeno thighs.
  • Wrap your thighs, as if it were a roll, along the length of the flaps approaching (Note: to make the most of this operation we can do to help the skin: closing the legs holding the skin).
  • Close the mini roast thus formed, tying it with string.
  • Drizzle with oil and lemon juice and leave to marinate a few hours.
  • In the meantime, prepare a mixture with sage, rosemary and garlic.

cooking

  • Put a little oil in a pan with high sides.
  • Add a bouquet garni consisting of rosemary, sage and thyme; also add 4 roasts.
  • Sauté on all sides, turning frequently.
  • Add the chopped sage, rosemary and garlic and deglaze with white wine.
  • Lower the heat to cook, stirring occasionally and adding a little water a little at a time. The time needed to cook the thighs varies from 30 to 40 minutes depending on the size.
  • Once cooked, remove the legs from the pan and wrap them in aluminum foil. This will allow the fibers to relax and facilitate cutting
  • Allow to stand about ten minutes and cut into thick slices. Drizzle with the juices.
Bed 22403 times Last modified on Sunday, February 16 2014 23: 29

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