Stuffed Chicken Thighs Braised in Chianti

Recipe by CaribbeanQueen
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READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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