Stuffed Chicken Thighs Braised in Chianti

READY IN: 1hr 45mins
Recipe by CaribbeanQueen

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.

Top Review by Skypoodle

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!!*****

Ingredients Nutrition

Directions

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

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