Friday, March 25, 2016

Sweet and Savory Stuffed Chicken Thighs

When I heard that 37 Cooks was being sponsored by General Mills, I was really excited! I mean, come on, General Mills? That's the big time, folks! Their challenge was to come up with a recipe or two, using the cereals that General Mills to sent us. I really had to think this out. I wanted something a little different, as well as delicious! Most of the time when I make stuffing, I love to add some fruit to it, either apples or raisins, as well as a little spice. I decided on Sweet and Savory Stuffed Chicken Thighs, using Trix cereal mixed in with stuffing and it worked out great!

Sweet and Savory Stuffed Chicken Thighs
by Matt the Butcher

1 medium onion, chopped
1 Tablespoon butter or bacon grease
2 cups chicken stock or water
4 Tablespoons butter or margarine
1 teaspoon red pepper flakes
1 box chicken stuffing mix
2 cups Trix cereal, very coarsely crushed
6 boneless, skinless chicken thighs
3 slices bacon, cut in half
Toothpicks or skewers

Preheat the oven to 375°F. Saute the onion in one Tablespoon butter or bacon grease. Bring to a boil the chicken stock and 4 Tablespoons butter, add the sauteed onion, the red pepper flakes, stuffing mix, and the Trix. Stir well to combine, take off the heat, and set aside, to cool. You want the stuffing to be fairly dry, so keep the lid offa the pot.

While the stuffing is cooling, lay each boneless chicken thigh on a cutting board and either pound them a little thinner, or fillet them open with a sharp knife. When stuffing is cool, place a heaping Tablespoon or two, depending on the size of the chicken thighs, on one end of each thigh. Fold the other side of the thigh over the stuffing and secure with toothpicks or skewers. Warning!! This is not the time to be all OCD. This stuffing will be all over the place, so don't try to make nice and neat little bundles. That's gonna be way too much work. 

Place the stuffed thighs in a baking pan, leaving enough room to put the extra stuffing around the chicken bundles. Lay the bacon strips on top of the thighs, tucking the ends under. Cover and bake for 20 minutes, then turn oven up to 425°F, uncover pan, and bake another 20 minutes until chicken is 160°F. If the bacon is not done enough for you, simply turn on the broiler, and broil till the bacon's done (I don't like really crispy bacon, so there was no need for me to do this). Serve with couscous, and garlicky green beans!

No comments:

Post a Comment