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Saturday, March 01 2014 00: 00

stuffed chicken thighs streamers spinach

Written by Azdora
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Thighs stuffed chicken with spinach streamers Thighs stuffed chicken with spinach streamers

Chicken thighs stuffed with spinach streamers: Roast a good and colorful. It 's still the filling to make a difference! In fact we can fill the thighs in a variety of ways; it all depends on our preferences! This filling is rich, tasty (thanks to sausage and dried fruit) and very fresh, thanks to the use of vegetables. The spinach streamers are made from mozzarella.

difficulties recipe for Preparation cooking Cost
Easy 4 people 40 min.
50 min. € 13-15

What is needed
Ingredient Quantity
boneless chicken thighs n. 2
spinach gr. 200
sausage n. 2-3
baked ham gr. 100
almonds gr. 50
spinach gr. 150
sliced ​​mozzarella gr. 150
White wine qb
rosemary 1 sprig
salt, pepper, extra virgin olive oil qb
garlic 1 clove


  • Ask the butcher to bone the chicken thighs and flatten with a meat mallet. Far let the skin. We expect to use 2 thick thighs. If the thighs were small (drumsticks) provide for the use of a small thigh per person.
  • Clean the spinach, wash them well and let them in the bathroom to make sure they lose the excess soil.
  • Peel the almonds, toast and chop with a knife.
  • Wash the rosemary and chop fine.
  • Peel the sausage.
  • Cut the mozzarella into small pieces.
  • Put a little olive oil in a large pan and wilt the spinach with only the water left from washing. Season with salt and pepper and Turn off the fire.
  • Remove from heat, add the spinach, half the mozzarella into small pieces.
  • Rest on the work plane the thighs with the skin side down.
  • Season with salt and pepper.
  • Cover the chicken thighs with half of the chopped toasted almonds.
  • Make a layer with spinach streamers.
  • Cover with the ham.
  • Add the sausage grainy amalgamated with the remaining mozzarella cheese.
  • Sprinkle with remaining almonds.
  • 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 thighs and combining the two flaps of skin).
  • Close the mini roast thus formed, tying it with string.
  • Drizzle with oil and let marinate about an hour.


  • Put a little oil in a pan with high sides.
  • Add the garlic and the roasts formed from chicken thighs stuffed.
  • Sauté on all sides, turning frequently.
  • Add the chopped rosemary.
  • Deglaze with the 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 40 to 50 minutes depending on the size.
  • Once cooked, remove the thighs 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 12738 times Last modified on Tuesday, March 04 2014 16: 11