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.
|Easy||4 people||40 min. ||50 min.||€ 13-15|
|What is needed|
|boneless chicken thighs||n. 2|
|baked ham||gr. 100|
|sliced mozzarella||gr. 150|
|salt, pepper, extra virgin olive oil||qb|
- 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.