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
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Moman Butt
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Angel Esquibel
[email protected]I'm not sure what went wrong, but my chicken thighs were tough and dry.
Kelvin Oppong
[email protected]This dish is a great way to use up leftover chicken.
Mahmoud Shamiyeh
[email protected]I had some trouble finding chard, but I used spinach instead and it turned out great.
Jamie LeRoy
[email protected]This recipe was a bit too salty for my taste, but I still enjoyed it.
Gulam Baloch
[email protected]The chicken thighs were a bit dry, but the chard stuffing was delicious.
Ofoegbu Okechukwu
[email protected]I'm not a huge fan of chard, but I loved this dish. The chicken thighs were so moist and flavorful, and the stuffing was a perfect balance of flavors.
Meer Farman
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The chicken thighs are fall-off-the-bone tender and the chard stuffing is amazing.
Xolile Kandice
[email protected]I love this recipe! The chicken thighs are always cooked perfectly and the chard stuffing is so flavorful.
rowan lol
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the chicken thighs are always juicy and flavorful.
manik kuzur
[email protected]I followed the recipe exactly and the chicken thighs turned out perfectly. The chard stuffing was a bit bland for my taste, but I added some extra herbs and spices and it was delicious.
Anku Norbert
[email protected]This dish was a hit with my family! Everyone loved the combination of chicken and chard. The stuffing was especially tasty.
Atanu Barua (Antu)
[email protected]Absolutely delicious! The chicken thighs were moist and flavorful, and the chard stuffing was a perfect complement. I will definitely be making this dish again.