Stuffed Chicken Thighs

Name: Stuffed Chicken Thighs
Total time: 3600 s
Cuisine: American
Ingredients: 4 chicken thighs; 14 oz ground beef; 1/2 cup tomato sauce (about 100 grams); 1/2 cup grated Parmesan cheese (about 50 grams); Parsley, sage, rosemary, thyme, bay leaf to taste; 1 cup white wine; 1 stalk celery, 1 carrot, 1 onion; Olive oil; Salt and pepper to taste

"Chef" Lorenzo @ChefLore

Stuffed Chicken Thighs

"Chef" Lorenzo @ChefLore

Saved

Ingredients

about 1 hour

4chicken thighs
14 ozground beef
1/2 cuptomato sauce (about 100 grams)
1/2 cupgrated Parmesan cheese (about 50 grams)
Parsley, sage, rosemary, thyme, bay leaf to taste
1 cupwhite wine
1 stalkcelery, 1 carrot, 1 onion
Olive oil
Salt and pepper to taste

Saved

Steps

about 1 hour

1

Ask the butcher to remove the bone but not to open the thighs.
2

Meanwhile, finely chop the herbs, leaving a little aside, and add the Parmesan to the ground beef. Stuff the chicken thighs and tie them with string.
3

In the meantime, sauté the carrot, celery, and onion with a drizzle of olive oil and the chopped herbs set aside. It's time to add the chicken thighs and cook them on low heat.
4

Brown them well on all sides. Then add the tomato sauce and the cup of white wine.
5

Adjust the salt and pepper if necessary. At the end of cooking, remove the thighs and keep them warm. Take the cooking juices and pass them through a food mill to get a semi-thick sauce.
6

Reheat the sauce and serve it over the thighs.