CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES
Categories Wine Chicken Pasta Poultry Braise Sauté Dinner Sausage Red Wine Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 20
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
The inspiration for this recipe came from a recipe I found in Bon Appetit. I changed many of the ingredients because I wanted to use ingredients I actually had on hand so I wouldn't have to make a trip to the grocery! The DH and I enjoyed the results.
Provided by CaribbeanQueen
Categories Poultry
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 768.3, Fat 26.2, SaturatedFat 8, Cholesterol 200.9, Sodium 911.8, Carbohydrate 68.9, Fiber 4.1, Sugar 7, Protein 41.2
EMERIL'S BRAISED CHICKEN THIGHS
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 13
Steps:
- Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
- Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
- Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
- Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
- Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
STUFFED CHICKEN THIGHS
Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.
Provided by Annie H
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
CHICKEN THIGHS STUFFED WITH CHARD
Stuffing boneless chicken has long been reserved for breasts, but most chicken breasts have so little flavor that you almost have to stuff them with fat. Thighs, however, are fattier and more flavorful, so a stuffing can be leaner and brighter. And now that boneless thighs are sold in many supermarkets, the only issues are flattening and rolling. But if you pound a thigh as you would a breast, it becomes large enough to stuff and roll (Because thighs are irregularly shaped, you'll need to skewer them closed with a couple of toothpicks). Almost any stuffing will work; just don't overfill. My current favorite uses a light, leafy green, along with pine nuts and raisins. The result is nicely browned meat and a lean stuffing with acidity, crunch and sweetness. For more flavor, I like to finish with a splash of sherry; with the liquid spooned over the thighs and a sprinkle of parsley, the dish becomes downright impressive.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves. Gently boil stems until almost tender. Add chopped leaves. Cook until soft, another couple of minutes. Drain well, pressing out water.
- Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes. Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
- Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.
- Put remaining oil in large, deep skillet over medium-high heat. Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn. Cook a minute or two, then turn heat to medium-low and add sherry. Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.
- Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 22 grams, Carbohydrate 18 grams, Fat 30 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams
BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME
These are pretty much all of my favorite things layered into one extremely satisfying dish. You may have a lot of leftover bechamel sauce; bout a half of a box of cooked pasta will take care of this for you.
Provided by Kat R
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h6m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
- Trim asparagus spears to extend 1 inch past each side of the thighs.
- Place 1 cup of the mozzarella cheese into a bowl.
- Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
- Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
- Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
- Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
- Cut strings from thighs and smother with sauce.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 13.9 g, Cholesterol 117.1 mg, Fat 27.3 g, Fiber 1.2 g, Protein 35.6 g, SaturatedFat 13.9 g, Sodium 1348.2 mg, Sugar 7.2 g
GARLIC-BRAISED CHICKEN THIGHS
See how 25 minutes is all you need to prepare these Garlic-Braised Chicken Thighs. Use bone-in chicken thighs to get the ultimate flavor profile. This recipe for Garlic-Braised Chicken Thighs uses a whole head plus two cloves of garlic!
Provided by My Food and Family
Categories Home
Time 37m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large skillet on medium heat. Add chicken, skin sides down, to skillet; cook 10 to 14 min. or until thighs are golden brown on both sides, turning after 7 min.
- Meanwhile, slice 2 onions; reserve for later use. Cut (unpeeled) head of garlic crosswise in half; set aside. Finely chop remaining 2 garlic cloves.
- Add garlic halves, cut sides down, to skillet along with the 2 remaining whole green onions. Cook 4 min. or until onions start to turn golden brown, stirring occasionally. Add chopped garlic; cook and stir 1 min.
- Stir in chicken broth, then Worcestershire sauce. Bring to boil; simmer, partially covered, on medium-low heat 12 min. or until chicken is done (165°F). Remove from heat. Discard garlic halves.
- Drizzle chicken with lime juice; sprinkle with reserved sliced onions.
Nutrition Facts : Calories 390, Fat 28 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
More about "stuffed chicken thighs braised in chianti recipes"
CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES …
From bonappetit.com
3.5/5 (7)Servings 6-8
- 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. DO AHEAD 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.
ONION STUFFED CHICKEN - THERESCIPES.INFO
From therecipes.info
STUFFED CHICKEN THIGHS BRAISED RECIPE | THE CHICKEN WEBSITE
From thechickenwebsite.com
STUFFED CHICKEN THIGHS - DAD'S COOKIN
From dadscookin.net
HERB-AND-CHEESE-FILLED CHICKEN THIGHS RECIPE - FOOD & WINE
From foodandwine.com
RECIPE - CHIANTI BRAISED STUFFED CHICKEN THIGHS | COOKINGBITES …
From cookingbites.com
STUFFED CHICKEN THIGHS BRAISED IN TOMATO SAUCE | FAREWAY
From fareway.com
STUFFED CHICKEN THIGHS BRAISED IN CHIANTI - CHAMPSDIET.COM
From champsdiet.com
BEST BRAISED CHICKEN THIGHS RECIPE - DELISH
From delish.com
10 BEST STUFFED CHICKEN THIGHS STUFFING RECIPES - YUMMLY
From yummly.com
STUFFED CHICKEN THIGHS - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED CHICKEN THIGHS BRAISED IN TOMATO SAUCE RECIPE - EATINGWELL
From eatingwell.com
CRISPY BRAISED CHICKEN THIGHS - FIFTEEN SPATULAS
From fifteenspatulas.com
CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES RECIPE
From pinterest.ca
STUFFED CHICKEN THIGHS | DINNER RECIPES | GOODTOKNOW
From goodto.com
ROASTED STUFFED CHICKEN THIGHS WITH CAPERS RECIPE - BOB …
From foodandwine.com
STUFFED CHICKEN THIGHS - THE MIDNIGHT BAKER
From bakeatmidnite.com
CHIANTI-BRAISED STUFFED CHICKEN THIGHS - RECIPECIRCUS.COM
From recipecircus.com
STUFFED CHICKEN THIGHS - JAMIE GELLER
From jamiegeller.com
BRAISED CHICKEN THIGH RECIPES | ALLRECIPES
From allrecipes.com
BRAISED STUFFED CHICKEN RECIPE | ITALIAN FOOD FOREVER
From italianfoodforever.com
10 BEST STUFFED CHICKEN THIGHS STUFFING RECIPES | YUMMLY
From yummly.com
STUFFED CHICKEN THIGHS - EASY COMFORT FOOD - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
BAKED MUSHROOM STUFFED CHICKEN THIGHS - NATASHA'S KITCHEN
From natashaskitchen.com
STUFFED CHICKEN THIGHS - ITALIAN FOOD FOREVER
From italianfoodforever.com
STUFFED CHICKEN AIRFRYER RECIPE - THERESCIPES.INFO
From therecipes.info
ONE-POT ITALIAN BRAISED CHICKEN THIGHS - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES
From pinterest.ca
BRAISED GARLIC CHICKEN THIGHS - AUNTIE CHATTER
From auntiechatter.com
CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES RECIPE
From pinterest.com
BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS RECIPE - BON APPéTIT
From bonappetit.com
CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES
From pinterest.com
STUFFED CHICKEN THIGHS - EASY, CREAMY, DELICIOUS! - THECOOKFUL
From thecookful.com
BRAISED CHICKEN THIGHS WITH WINTER VEGETABLES | RECIPE - RACHAEL …
From rachaelrayshow.com
STUFFED CHICKEN THIGHS RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #dinner-party #fall #seasonal #inexpensive #meat #pasta-rice-and-grains #taste-mood #number-of-servings #presentation #4-hours-or-less
You'll also love