Stuffed Chicken Thighs Recipe

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 currently have some time, I was searching on the internet the other day. Attempting to find fresh, fascinating ideas, inspirational recipes that We have never tasted before, to astonish my family with. Looking for quite some time unfortunately couldn’t discover any interesting stuff. Right before I wanted to give up on it, I stumbled on this delightful and easy treat simply by chance. It seemed so delicious on its photo, that required rapid actions.

It absolutely was not so difficult to imagine how it’s created, how it tastes and just how much my husband is going to enjoy it. Mind you, it is extremely easy to please the guy when it comes to puddings. Anyway, I visited the blog: Suncakemom and then used the comprehensive instuctions that were accompanied by wonderful images of the operation. It really makes life faster and easier. I could suppose it’s a bit of a inconvenience to take pics in the midst of cooking in the kitchen as you most often have gross hands therefore i seriously appreciate the hard work she placed in for making this post .

With that in mind I am empowered presenting my very own recipe in a similar way. Many thanks the concept.

I had been fine tuning the original mixture to make it for the taste of my family. I’ve got to tell you it turned out a great outcome. They loved the taste, the thickness and enjoyed having a sweet such as this during a stressful week. They basically requested lots more, a lot more. So next time I am not going to make the same miscalculation. I’m likely to twin the quantity .

The origanal Stuffed Chicken Thighs recipe is from 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.