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Stuffed Chicken Thighs Braised in Chianti

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.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

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

@CaribbeanQueen
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@CaribbeanQueen
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"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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  1. 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!!*****
    Reply
  2. Jrsygirl17
    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!!
    Reply
  3. Holty
    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!
    Reply
  4. 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.
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