Fancy chefs will do recipes for boned thighs, stuffed with this and that.
Why not leave the bone in, but stuff them?
So, how is this possible?
You start from the thick end of the thigh, and on the thicker side of the thigh, carving an arc along and around the jutting bone at the thick end.
Don't start in the middle of the thigh, because the bone gets in the way from this angle. Trust me. Make an opening around the bone.
You can then stuff the chicken thigh with various things. I suggest something like bacon, chorizo, salami, cheese, artichoke hearts, risotto, garlic powder, mushrooms, onion, pork, seafood, liver pate, peppers, etc.
Roast previously boiled diced potatoes, zucchini, etc, on bed of diced onion, around the thighs, in a hot oven. Turn the thighs, and watch them or they will burn. Dry Marsala half way through when sufficiently browned....
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