herb stuffed chicken thighs with wine sauce
A quicker way to have chicken and stuffing.
prep time
10 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 8 - boneless chicken thighs with or without skin
- 1 cup bread crumbs fresh
- 1 large egg
- 3 medium shallot minced and separated
- 1 cup grated parmesan cheese
- 2 tablespoons ground sage
- 1 tablespoon finely chopped fresh rosemary and thyme
- 1/4 cup chopped fresh parsley
- 1 1/2 cups chicken broth
- 1 cup dry white wine
- 1 package knorr chicken bouillon or two tablespoons chicken bouillon
How To Make herb stuffed chicken thighs with wine sauce
-
Step 1Mix the bread, egg, 1 shallot, parmesan cheese, sage, rosemary, thyme, and parsley.
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Step 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.
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Step 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.
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Step 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
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