Herb Stuffed Chicken Thighs with Wine sauce

barbara lentz

By
@blentz8

A quicker way to have chicken and stuffing.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
10 Min
Cook:
35 Min
Method:
Bake

Ingredients

8
boneless chicken thighs with or without skin
1 c
bread crumbs fresh
1 large
egg
3 medium
shallot minced and separated
1 c
grated parmesan cheese
2 Tbsp
ground sage
1 Tbsp
finely chopped fresh rosemary and thyme
1/4 c
chopped fresh parsley
1 1/2 c
chicken broth
1 c
dry white wine
1 pkg
knorr chicken bouillon or two tablespoons chicken bouillon

Step-By-Step

1Mix the bread, egg, 1 shallot, parmesan cheese, sage, rosemary, thyme, and parsley.

2Place the other two shallots in bottom of baking pan. Take each chicken thigh and plop a spoon full of stuffing in the middle and roll up securing with kitchen twine.

3Set each thing on top of shallots in baking dish. Pour chicken broth and wine over the top and add the bouillon. Bake at 400 degrees for about 30 minutes.

4Place chicken on serving platter keep warm. Place pan dripping in pan and boil for about 5 to 10 minutes to reduce and thicken a bit. Spoon over chicken

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American