Stuffed Chicken Thighs Braised in Tomato Sauce

  • Active Time 2h
  • Total Time 2h 30m

10 servings, 1 thigh & 2/3 cup sauce each

Spinach-Parmesan stuffing provides great flavor in boneless, skinless chicken thighs. Try it with the optional chicken livers in the stuffing for an extra-rich treat. And don’t worry, even though when stuffed it looks like the filling will ooze out, it doesn’t. The egg in the stuffing acts as a binder to keep everything in place. The recipe makes plenty of sauce, so be sure to cook up some pasta or make mashed potatoes to serve alongside the saucy chicken.

ingredients

  • For Stuffing and Chicken:
  • 1 cup frounceen (thawed) or cooked spinach, squeezed dry
  • 1 cup fresh breadcrumbs from day-old bread, preferably whole-wheat (see Tip)
  • 4 ounces fresh chicken livers, coarsely chopped (optional; see Tip)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fennel fronds (optional)
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon chopped garlic
  • 2 teaspoons chopped fresh thyme
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt, divided
  • 10 4- to 5-ounce boneless, skinless chicken thighs, trimmed
  • 2 tablespoons extra-virgin olive oil
  • For the Sauce:
  • 2 cups finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup diced fennel bupound
  • 1/4 cup finely chopped shallot
  • 2 tablespoons minced garlic
  • 1 1/2 cups dry white wine
  • 3 cups reduced-sodium chicken broth
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt

directions

FOR THE STUFFING AND CHICKEN: Combine the spinach and breadcrumbs in a medium bowl with the chicken livers (if using), Parmesan, egg, fennel fronds (if using), 2 tablespoons shallot, 1 tablespoon garlic, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt until well blended. Cover and refrigerate for at least 30 minutes or up to 1 day.

Place a chicken thigh skinned-side down on a work surface. Fill the thigh with 2 to 3 tablespoons of the stuffing, first filling the area (or pocket) left by the bone and placing the rest in the center of the thigh. Roll the thigh closed and secure with 2 pieces of kitchen string. Repeat with the remaining thighs and stuffing. (You may have leftover stuffing). Season with the remaining 1/4 teaspoon pepper and salt.

Heat the oil in a large, heavy, high-sided skillet or Dutch oven over medium-high heat. Reduce heat to medium and add half the thighs, seam-side down. Cook, turning 2 or 3 times, until brown on all sides, 7 to 10 minutes total. Transfer to a clean plate and repeat with the remaining thighs.

FOR THE SAUCE: Add the onion, carrot, fennel, 1/4 cup shallot and 2 tablespoons garlic to the pan. Cover and cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 5 minutes. Add the wine and scrape up any browned bits; bring to a boil over medium heat and continue to boil until the liquid is reduced by about half, 6 to 8 minutes. Stir in the broth, tomatoes, basil, thyme and the chicken thighs. Bring to a boil over high heat; reduce the heat to a simmer and cook, uncovered and turning the thighs occasionally, until cooked through and tender, 35 to 40 minutes.

Remove the thighs with a slotted spoon; tent with foil to keep warm. Simmer the sauce further to thicken it, if desired, or thin with a little broth or water if it’s too thick. Season with 1/2 teaspoon pepper and 1/4 teaspoon salt. Serve the chicken with the sauce.

Tip: You’ll need kitchen string for this recipe. &lt;br&gt;: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. Note: Look for fresh chicken livers that have not been previously frozen. Previously frozen livers exude more liquid when cooking. <br><br>Make Ahead: Prepare the stuffing (Step 1), cover and refrigerate for up to 1 day or stuff the chicken (Step 2), cover and refrigerate for up to 1 day.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10244

nutrition information per serving

333 calories; 13g total fat; 4g total saturated fat; 100mg cholesterol; 615mg sodium; 20g carbohydrates; 4g fiber; 28g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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