Stuffed chicken thighs

Had a first go at chicken thighs stuffed with a spinach parmesan stuffing.

Overall, I liked how the chicken turned out. It produced a lot of sauce, so it would have been good to serve over something that could use the sauce (rice, pasta, steamed veggies, ...).  I also think it would have presented better sliced in 3 or 4 slices to show off the stuffing.

The basic approach is to first make the stuffing, then bone, stuff, and tie up each thigh. Then brown the thighs in batches. A total of 10 minutes per batch

 Then sauté the vegetables and continue making the sauce by adding wine, and reducing the sauce for a while, then adding stock and tomatoes. Add the chicken and cook for 35-45 minutes.
Take out the chicken and keep warm.
Cook down the sauce. (I also processed it through the food processor, in two batches, to make it smoother.)


Next Time: serve over rice, slice the finished thighs to show off the stuffing.