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Sausage Stuffed Chicken Thighs

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Ingredients
  Dried italian seasoning 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil 2 Teaspoon
  Boneless skinless chicken thighs 6
  Vegetable cooking spray 1
  Breakfast sausage links 6 Ounce (Turkey Sausage, 6 Links, 1 Ounce Each)
  Canned low sodium chicken broth 1⁄4 Cup (4 tbs) (Undiluted)
  Chablis/Other dry white wine 1⁄4 Cup (4 tbs)
  Canned low sodium chicken broth 2⁄3 Cup (10.67 tbs)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Coarse grain mustard 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Chopped green onions 2 Tablespoon
  Non fat sour cream alternative 1⁄4 Cup (4 tbs)
Directions

Combine first 3 ingredients in a heavy-duty, zip-top plastic bag; add chicken.
Seal bag, and shake until chicken is well coated.
Marinate in refrigerator at least 4 hours.
Coat a small nonstick skillet with cooking spray; place over medium heat until hot.
Add sausage links, and cook until browned, turning frequently.
Drain well on paper towels.
Wrap 1 chicken thigh around each sausage link; secure with wooden picks.
Place chicken, seam side down, in an 8-inch square baking dish.
Pour 1/4 cup broth and 1/4 cup wine over chicken.
Cover and bake at 350° for 40 minutes or until chicken is done.
Uncover; broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes.
Remove picks.
Combine 2/3 cup chicken broth and next 4 ingredients in a small saucepan.
Bring to a boil over medium-high heat; boil 10 minutes or until mixture is reduced to 3 tablespoons, stirring occasionally.
Remove from heat, and let cool 3 minutes.
Whisk in sour cream.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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