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Stuffed Chicken Thighs

Budget.Gourmet's picture
  Chicken thighs 8
  Thyme 1 Teaspoon
  Parsley 3 Tablespoon
  White wine 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Smoked ham 1⁄4 Pound, cut into long sticks
  Green onions 4 , cut into two
  White wine 2 Tablespoon
  Roux 4 Tablespoon (Made Of 1 Tablespoon Flour)
  Butter 1 Tablespoon (Made Of 1 Tablespoon Flour)
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Simmer the chicken thighs in 3 cups water, along with the thyme, parsley, white wine, and lemon juice or simply steam the thighs for 25 minutes; remove from steamer, and cool
When chicken is barely tender, remove it and let it cool.
Gently push the bone from the center of each thigh.
Take care not to tear up the thigh.
Insert one long sliver of smoked ham and one piece of green onion in each thigh.
Place in flat bowl along with salt and pepper and the 2 tablespoons white wine, and steam for 20 minutes.
Prepare a sauce for the chicken by thickening the juices in the dish with a bit of roux.
You may wish to add 1 tablespoon lemon juice.

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