Stuffed Chicken Thighs Braised In Chianti Food

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.

STUFFED CHICKEN THIGHS

Steps:

• Wash and pat dry chicken thighs; lay them flat, inside up.
• Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
• Wash and stem spinach.
• Chop spinach and add to mushrooms, tossing to wilt.
• Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
• Divide cheese among chicken thighs.
• Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
• Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
• Drizzle honey over all.
• Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
• Remove foil and bake another 15 minutes.
• Sprinkle remaining cheese over chicken and bake until the cheese is melted.
• Serve with steamed veggies, rice, and a fruit salad.

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.