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Stuffed Chicken Thighs

Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.

As I most recently have a little time, I had been surfing on the internet yesterday. In search of new, challenging thoughts, inspiring recipes that I’ve never tested before, to surprise my family with. Searching for a long time unfortunately couldn’t discover any interesting stuff. Just before I thought to give up on it, I discovered this scrumptious and simple treat by accident on Suncakemom. It seemed so yummy on its snapshot, it called for rapid action.

It was not difficult to imagine how it is made, how it tastes and just how much my husband is going to want it. Mind you, it is quite simple to keep happy him in terms of treats. Anyhow, I went to the website and followed the step-by-step instuctions that were combined with great photos of the procedure. It just makes life much easier. I can suppose it is a slight inconvenience to shoot snap shots down the middle of cooking in the kitchen as you normally have sticky hands therefore i highly appreciate the commitment she devote to make this post .

With that in mind I’m inspired to present my own dishes in a similar way. Many thanks for the concept.

I was fine tuning the original formula to make it for the taste of my family. I can tell you it turned out a great success. They loved the taste, the thickness and enjoyed having a treat like this in the middle of a stressful week. They ultimately asked for more, a lot more. Hence the next time I’m not going to commit the same mistake. I’m gonna double the amount .

If you liked this Stuffed Chicken Thighs Recipe recipe you may find more like this at SunCakeMom

How to make Stuffed Chicken Thigh:

Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.

Do it in batches if necessary and puree them.Alternatively use the old school method of chopping everything up with a sharp knife.

Add egg and the optional parmesan cheese and mix them together well.

Pull up the skin on one end of the chicken thighs.

Fill it up as much as possible.

Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.

Place the filled chicken thighs onto a tray.

Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.

Take the cover off then roast the chicken thighs until golden brown.

Serve it whole or halved.

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