Chianti-braised stuffed chicken thighs

Welcome back everyone!! Time for some real food! I know I have been lazy with overnight oatmeal and fruit dip...lol The holidays are over and it's time to be back in the kitchen!

Tonight's dinner is two new recipes that I hope you enjoy. The potato recipe I will link here and vice versa with the chicken. So without further adieu...let's get cooking!!!

Here is the original recipe from Bon-Appatit.com on their site. Since there are only two of us I had to cut it down. I have had lap band surgery in 2008 so leftovers are hard for me to eat...but trust me the hubby is always willing to take any leftovers to work for lunch...if he doesn't eat it all for dinner. Hence the reason I cut the recipes in half..lol. I didn't have all of the exact ingredients but I had similar counter parts so I will list what I used here.

Ingredients:
    Filling:

• 4 ounces bulk pork sausage unseasoned (I added some Italian seasoning for flavor and didn't cut amount in half since my chicken thighs were smaller)
• 1/4 cup dried breadcrumbs plain and unseasoned
• 1/4 cup grated Kraft Parmesan cheese
• 1/3 cup finely diced red onion
• 1/8 cup Egg Beaters
• 1 Tablespoon dried parsley
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 medium sized boneless skinless chicken thighs

    Sauce:

• 1 Tablespoon olive oil
• 1/4 cup bacon (ok so I didn't cut this ingredient in half...but can you blame me..wink)
• 1/2 cup finely diced red onion (I love onions so I kept a bit more than half here too)
• 3 garlic cloves minced
• 1/2 750ml bottle of dry red wine (all I had was a basic Merlot it was still tasty though)
• 1 1/2 cups low sodium chicken broth
• 1 cup canned diced tomatoes
• 1 bay leaf
• 1/2 teaspoon dried basil

Directions:

Mix first 9 ingredients together in a medium sized bowl.

Place 1 thigh flat on your work surface. Take about 1 Tablespoons (mine was closer to 2 since I didn't cut down the sausage amount) of the filling mixture and roll into a log shape and place on the thigh towards either right or left short end. Roll the chicken thigh around the filling the best you can. Tie the chicken closed with cooking twine. I used two pieces to ensure that the filling stayed in the chicken. Stuff and tie up remaining thighs. Season the thighs with salt and pepper to your liking.

Heat olive oil in a heavy skillet (mine was a 10" skillet) over medium-high heat. Add bacon, saute until slightly browned but not crispy, just until the fat is rendered off (I left a bit of the fat on mine but it was completely cooked). Transfer the bacon to a paper towel on a plate to drain off excess fat from the bacon. LEAVE AS MUCH OF THE BACON DRIPPINGS IN THE PAN AS POSSIBLE!

Add chicken bundles to the drippings in the skillet. *I put mine open side down first this way as the stuffing warms up the cheese won't stick to the pan* Cook until golden on all four sides. *Now make sure you watch these and don't over cook them! The chicken will still need to cook later in the sauce for braising and you don't want the chicken all dried out. So just cook until you start to see a nice light browning on each side* Transfer onto a plate and set aside.

Add onion and garlic to the skillet. Saute until tender. *Don't over cook as garlic can burn and won't be tasty* Return the bacon to the skillet and add the wine. Boil mixture down until it is reduced by half (1/2 cup). *Easy way to know if you have reduced your mixture down by half...take a wooden spoon handle or something similar and place it straight down in the mixture and remove. Place a piece of tape just above where the sauce left a line. Wipe clean. Now when you place the spoon handle back in the sauce you can see if it has reduced down and by how much!*

Add broth, tomatoes, bay leaf, basil and chicken thighs and bring to just a boil. Reduce heat. Simmer uncovered until chicken is cooked through.

And the best part....plate and eat!!! Yummm! I paired this up with some whole potatoes instead of the noodles that the original recipe called for, as I can't eat pasta, or well shouldn't eat pasta...lol But the recipe for the potatoes is here. You can reduce the sauce down even further if you want it thicker by just turning up the heat again an boiling it down a bit more. Then pour over your noodles, potato, or just over the chicken if you wish. *Don't forget to cut the string from the chicken before you serve it unless you want to floss as you eat...wink lol.*

Here is the chicken (and potatoes) without the sauce so you can see how they stay together and the nice color of them. They are tender and juicy as they are but are so good with the sauce added over them!

Enjoy everyone and I would love to see any photos you have of your creations if you try this. You can also always ask me anything or comment on anything. I would love to hear from you!

Oven baked potates in chicken broth

Since tonight's dinner was full of lovely savory flavors I wanted something that would accommodate the sauce from the chicken that wasn't pasta. I didn't want to do a typical mashed, baked, or riced potato, and I didn't feel rice was a good pairing for it either. So awhile ago I had seen somewhere a recipe for cooking potatoes in the oven in chicken broth. Forgive me if I don't have a link to it (but if you are reading this and it's your recipe please let me know and I will give you full credit). So I thought it would be perfect! Such a great way to get dinner on the table and cooked all at once, potatoes in the oven and chicken on the stove!

So let's gather up our ingredients...

Ingredients:

•  6 large baking potatoes peeled and washed (I used enough to fill my 8x8 dish)
• Chicken broth 14 oz can (I used 2/3s of it but should have used only half or maybe a bit less)
• 1 Tablespoon garlic or two cloves minced or smashed would work well too (I used minced garlic from a jar and used some of the juice that it's stored in)
• 3 Tablespoons butter
• salt and pepper to taste

Directions:

Preheat oven to 425 degrees F.

Place the potatoes in the baking dish so they fit in snugly but not crammed in there.

Add the garlic around the potatoes in the pan.

Season the potatoes with salt and pepper to your liking. (Hind sight I should have done this after pouring in the chicken broth, I had to re-season a bit)

Pour in the chicken broth to about half and inch up the dish (I did mine to an inch and it was too much liquid. It didn't give me the buttery baked crunchy bottoms I wanted but they were still tasty).

Top each potato with a slice of butter (use your own judgement on how much butter you like. If you're Paula Deen then honey grab the whole stick and have at it...lol)

Place uncovered in the oven and bake for 35-45 minutes depending on how big your potatoes are and how well done you like them. Fork test them at about 20 minutes and go from there. Mine I cooked for 35 minutes and the tops had a nice crust on them and the insides were fluffy and soft.

Take out of the oven and top with Parmesan or parsley for a simple touch or you can treat them like a regular baked potato. I ate mine just as they were with just an extra hint of butter...I guess I should have been more like Paula Deen when I cooked them lol.

Here is a link to the chicken I paired with them. Let me know what you think....and as always.....Enjoy!!!!