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Chianti-Braised Stuffed Chicken Thighs




Source of Recipe


February 2002 Bon Apetite






List of Ingredients



• 4 oz (about 1 link) sweet Italian sausage, casing removed, meat crumbled
  
• 1/2 cup fresh breadcrumbs made from day-old French bread
  
• 1/2 cup freshly grated Parmesan cheese
  
• 1 large shallot, minced
  
• 1 large egg
  
• 2 Tbsp chopped fresh parsley
  
• 2 tsp chopped fresh thyme
  
• 1/2 tsp salt
  
• 1/4 tsp ground black pepper
  
• 8 large skinless boneless chicken thighs (about 2 1/2 pounds total)
  
• 
  
• 2 Tbsp olive oil
  
• 1/4 cup chopped pancetta or bacon
  
• 3/4 cup finely chopped onion
  
• 6 garlic cloves, minced
  
• 1 - 750 ml bottle Chianti or other dry red wine
  
• 3 cups canned low-salt chicked broth
  
• 2 cups canned crushed tomatoes in puree
  
• 1 bay leaf
  
• 1 tsp dried basil
  
• 
  
• 1 lb egg noodles
  






Instructions



1. Mix first 9 ingredients in medium bowl. Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing. Sprinkle with salt and pepper.
   
2. Heat olive oil in heavy large skillet over medium-high heat. Add pancetta or bacon; saute until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate. Add onion and garlic to skillet; saute until tender, about 10 minutes. Return pancetta to skillet. Add wine; boil until mixture in reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
   
3. Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.
   
4. Meanwhile, cook noodles according to package directions. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.
   






Final Comments


6-8 servings.