Bens Stuffed Chicken Thighs

Benny Shackelford


This is a recipe that I worked on layesterday, October17, 2013. Everyone who uses chicken seems to want to use the breast. My wife likes the dark meat so I decided to come up with a recipe that I thought she would like. Here it is.

pinch tips: How to Mince Garlic




4 to 5 people, depends on how hungry you are


35 Min


35 Min




5 to 6 skinless, deboned chicken thighs.
4 medium shallots, sliced
5 small cloves garlic, minced
2t spoons sriracha sauce
2 tb spoons olive oil
3 tb spoons sherry
1/2 cup diced mushroons
dash of salt and dash of fresh ground black pepper


4 Tbsp
apricts, be sure no large pieces of fruit
2 tsp
sirarcha sauce
1/4 tsp
berbere spice blend, if you don't have, add another tea spoon sriracha
1 Tbsp
olive oil, extra virgin

Directions Step-By-Step

Spread the Chicken thighs one apiece in aluminum foil. foil will need to be large enough to wrap each thigh individually. Cover and place in frig til needed.
Place 2 table spoons of olive oil in small skillet. Heat til it starts to bubble, quickly put sliced shallots into hot oil. Stir constantly.
When shallots start to carmalize add garlic and sa salt and pepper continue to stir.
When the shallots and garlic are tender put in your mushroons and sirarcha. It is very important that you continue to stir the ingredients.
Next put in the sherry and continue to stir. When all ingredients are tender set aside into a small bow. cover.
Next comes the glaze.combine all ingredients of the glaze into a small bowl and thoroughly mix.
With a spoon add the stuffing in the split thighs and fold the splits togather. Now spoon the glaze onto each thigh with the split closed. Wrap each thigh with aluminum foil Place each wrapped thigh into a baking dish and put into a preheated 375 degree oven for 35 to 45 minutes til chicken is tender.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium