Stuffed Chicken Thighs Braised In Chianti Recipes

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CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES



Chianti-Braised Stuffed Chicken Thighs on Egg Noodles image

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

4 ounces (about 1 link) sweet Italian sausage, casing removed, meat crumbled
1/2 cup fresh breadcrumbs from crustless day-old French bread
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 large shallot, minced
1 large egg
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 large skinless boneless chicken thighs (about 2 1/2 pounds total)
2 tablespoons olive oil
1/4 cup chopped pancetta or bacon
3/4 cup finely chopped onion
6 garlic cloves, minced
1 750-ml bottle Chianti or other dry red wine
3 cups canned low-salt chicken broth
2 cups canned crushed tomatoes in puree
1 bay leaf
1 teaspoon dried basil
1 pound 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



Stuffed Chicken Thighs Braised in Chianti image

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

1 link hot Italian sausage, casing removed, meat crumbled
1/2 cup Stove Top stuffing mix, can use regular bread crumbs
1/2 cup parmesan cheese, freshly grated
1 small yellow onion, chopped
1 large egg
2 tablespoons dried parsley
2 teaspoons dried thyme
1/2 teaspoon salt (to taste)
1/4 teaspoon ground black pepper
8 large boneless skinless chicken thighs
2 tablespoons olive oil
4 slices jalapeno-flavored bacon (that's what I had on hand)
3/4 cup onion, finely chopped
6 garlic cloves, finely minced
1 (750 ml) bottle chianti wine (dry red wine)
3 cups low sodium chicken broth (homemade)
14 ounces Italian stewed tomatoes
1 teaspoon dried basil
1 lb egg noodles

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



Emeril's Braised Chicken Thighs image

"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

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

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



Stuffed Chicken Thighs image

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

6 boneless skinless chicken thighs
4 ounces mushrooms
1/2 ounce fresh spinach
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces monterey jack cheese, shredded
1/2 teaspoon paprika
1 teaspoon tarragon
1 teaspoon garlic salt
3 tablespoons honey
1/2 cup water
1 ounce monterey jack cheese

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



Chicken Thighs Stuffed With Chard image

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

1 1/2 to 2 pounds chard
5 tablespoons olive oil
1 tablespoon chopped garlic
1/2 cup pine nuts
1/2 cup raisins, soaked in warm water for about 10 minutes, drained
Salt and pepper to taste
8 boneless, skinless chicken thighs
1/2 cup dry (fino) sherry or a flavorful white wine
Chopped fresh parsley leaves for garnish

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



Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome image

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

12 spears asparagus
1 (8 ounce) package shredded mozzarella cheese
4 skinless, boneless chicken thighs
4 extra-thick bacon slices
kitchen string
2 tablespoons butter, divided
2 jalapeno peppers - stemmed, seeded, and minced
3 tablespoons all-purpose flour
2 cups warm milk
1 teaspoon salt
½ teaspoon ground black pepper

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



Garlic-Braised Chicken Thighs image

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

1/4 cup KRAFT Zesty Italian Dressing
6 large bone-in chicken thighs (2-1/2 lb.)
4 green onions, divided
1 head plus 2 cloves garlic, divided
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. LEA & PERRINS Worcestershire Sauce
2 tsp. fresh lime juice

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

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From bonappetit.com


CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES
Jul 8, 2013 - Chianti-Braised Stuffed Chicken Thighs on Egg Noodles Recipe. Jul 8, 2013 - Chianti-Braised Stuffed Chicken Thighs on Egg Noodles Recipe . Jul 8, 2013 - Chianti-Braised Stuffed Chicken Thighs on Egg Noodles Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


STUFFED CHICKEN THIGHS - EASY, CREAMY, DELICIOUS! - THECOOKFUL
Preheat oven to 400°F. Line pan with foil or parchment paper sprayed with oil to keep pan from getting sticky and for easier clean-up. In a medium bowl mix spinach, cream cheese, ⅛ teaspoon salt, garlic powder, and black pepper. Then set aside. Unroll chicken thighs, season both sides with remaining salt.
From thecookful.com


BRAISED CHICKEN THIGHS WITH WINTER VEGETABLES | RECIPE - RACHAEL …
Preparation. In a large bowl, combine 3 tablespoons of the olive oil, the ginger, coriander and rosemary. Add the chicken thighs and turn once or twice to coat them. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, and up to 24 hours. When ready to cook the chicken, preheat the oven to 375°F.
From rachaelrayshow.com


STUFFED CHICKEN THIGHS RECIPE - BBC FOOD
Method. Preheat the oven to 180C/350F/Gas 5. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but …
From bbc.co.uk


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