Chianti Braised Stuffed Chicken Thighs On Egg Noodles Food

CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES

Steps:

• Mix first 9 ingredients in medium bowl. Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing. Sprinkle generously with salt and pepper.
• Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. 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 pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat before continuing.)
• Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.
• Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.

STUFFED CHICKEN THIGHS BRAISED IN CHIANTI

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.

BRAISED CHICKEN THIGHS

Steps:

• Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).