Herb Stuffed Chicken Thighs with Wine sauce

barbara lentz

By
@blentz8

A quicker way to have chicken and stuffing.


Featured Pinch Tips Video

Rating:

 Be the First

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

Directions Step-By-Step

1
Mix the bread, egg, 1 shallot, parmesan cheese, sage, rosemary, thyme, and parsley.
2
Place 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.
3
Set 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.
4
Place 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