Stuffed Chicken Thighs Recipe

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 lately have some time, I was searching on the internet last week. Trying to get fresh, intriguing ideas, inspirational dishes that I have never tasted before, to amaze my loved ones with. Searching for quite some time yet could not come across lots of interesting things. Just before I thought to give up on it, I ran across this tempting and simple dessert by chance over Suncakemom. It seemed so delicious on its image, that called for prompt actions.

It had been simple enough to imagine how it is made, how it tastes and just how much boyfriend will probably like it. Mind you, it is rather simple to delight him when it comes to treats. Anyways, I went to the page and then used the precise instuctions that were combined with impressive pictures of the procedure. It really makes life faster and easier. I could suppose it’s a slight effort to take photos in the midst of baking in the kitchen because you most often have sticky hands so that i highly appreciate the time and energy she placed in to build this blogpost and recipe easily followed.

Having said that I am empowered to present my very own formulas similarly. Many thanks the idea.

I had been tweaking the main formula create it for the taste of my family. I can tell you it had been an awesome success. They enjoyed the flavour, the overall look and enjoyed getting a treat like this in the midst of a lively week. They ultimately asked for even more, a lot more. Hence next time I’m not going to commit the same mistake. I am going to twin the amount .

There are more Stuffed Chicken Thighs Recipe recipes at 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.