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    You are in: Home / Recipes / Stuffed Chicken Thighs Braised in Chianti Recipe
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    Stuffed Chicken Thighs Braised in Chianti

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    CaribbeanQueen's Note:

    The inspiration for this recipe came from a recipe I found in Bon Appetit. I changed many of the ingredients because I wanted to use ingredients I actually had on hand so I wouldn't have to make a trip to the grocery! The DH and I enjoyed the results.

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    Units: US | Metric




    1. 1
      Mix first 9 ingredients in a medium bowl.
    2. 2
      Lay 1 chicken thigh on work surface.
    3. 3
      Fill the area that the bone was removed with a generous 2 tablespoons of the stuffing mix.
    4. 4
      Wrap the thigh around the stuffing and tie with kitchen string to hold it together.
    5. 5
      Repeat with remaining thighs and stuffing.
    6. 6
      Sprinkle with salt and pepper.
    7. 7
      Heat oil in heavy large skillet over medium-high heat.
    8. 8
      Add bacon; sauté until light brown and fat is rendered, about 5 minutes.
    9. 9
      Drain bacon on paper towels.
    10. 10
      Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes.
    11. 11
      Transfer to plate.
    12. 12
      Add onion and garlic to skillet; sauté until tender, about 10 minutes.
    13. 13
      Return the bacon to the skillet.
    14. 14
      Add wine; boil until mixture is reduced to 2 cups, about 12 minutes.
    15. 15
      Add broth, tomatoes, basil and chicken thighs; bring to boil.
    16. 16
      Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
    17. 17
      Transfer chicken to a bowl; cover to keep warm.
    18. 18
      Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes.
    19. 19
      Season to taste with salt and pepper.
    20. 20
      Meanwhile , cook egg noodles in large pot of boiling salted water until tender. Drain.
    21. 21
      Transfer noodles to a large platter and top with chicken and sauce and serve.

    Ratings & Reviews:

    • on September 20, 2006


      I prepared this recipe for PAC Fall '06 and it knocked my socks off! There were so many wonderful flavors going on: the wine, the onions, the sausage, the herbs. I wouldn't add tomato paste, but tiny fresh button mushrooms might be nice. I was not able to thicken it much by reducing, and I might add some cornstarch to thicken a bit so that the sauce can cling to the noodles. *****OUTSTANDING!!*****

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2005


      LOVE IT! I made this for my neighbors and even the pickiest of them LOVED it! I was instructed to NOT lose this recipe. It is a little time-consuming to make but well worth it! I made a rue to thicken the sauce a little & didn't use the tomato paste. It has fantastic flavor & smells great cooking! THANKS for sharing!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2005


      Very good, however I added a small can of tomato paste when I added stewed tomatoes, after wine was reduced and it gave it a much sweeter "Itallian" flavor. Try it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stuffed Chicken Thighs Braised in Chianti

    Serving Size: 1 (416 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 768.3
    Calories from Fat 235
    Total Fat 26.2 g
    Saturated Fat 7.9 g
    Cholesterol 200.9 mg
    Sodium 911.7 mg
    Total Carbohydrate 68.8 g
    Dietary Fiber 4.0 g
    Sugars 6.9 g
    Protein 41.2 g

    The following items or measurements are not included:

    Stove Top stuffing mix

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