Stuffed Chicken Thighs

Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.

As I recently have some time, I was browsing on the internet yesterday. In search of fresh, fascinating tips, inspirational dishes that We have never tried before, to impress my family with. Looking for quite some time unfortunately could not discover lots of interesting things. Just before I wanted to give up on it, I stumbled on this delicious and easy treat simply by accident at Suncakemom. It looked so fabulous on its pic, that called for urgent action.

It had been simple enough to imagine just how it is created, its taste and how much my husband will probably want it. Actually, it is very easy to keep happy the guy in terms of puddings. Anyways, I got into the webpage and simply followed the precise instuctions that had been coupled with great photographs of the operation. It really makes life rather easy. I could imagine that it’s a bit of a hassle to take photographs in the middle of cooking in the kitchen as you may usually have sticky hands so that i sincerely appreciate the commitment she put in to build this post and recipe conveniently implemented.

With that said I am encouraged to present my own, personal formulas in a similar fashion. Many thanks the concept.

I had been fine tuning the main recipe create it for the taste of my family. I must mention it was an incredible success. They enjoyed the flavor, the consistency and loved having a sweet like this in the midst of a lively workweek. They quite simply demanded even more, more and more. Thus next time I am not going to make the same miscalculation. I’m likely to twin the volume to make them pleased.

This Stuffed Chicken Thighs post was made possible by SunCakeMom

How to make Stuffed Chicken Thigh:

Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.

Do it in batches if necessary and puree them.Alternatively use the old school method of chopping everything up with a sharp knife.

Add egg and the optional parmesan cheese and mix them together well.

Pull up the skin on one end of the chicken thighs.

Fill it up as much as possible.

Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.

Place the filled chicken thighs onto a tray.

Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.

Take the cover off then roast the chicken thighs until golden brown.

Serve it whole or halved.