So you have chicken thighs thawed out for dinner but not sure what to do with them? Summer is over so barbecuing is out. It’s dinner time and everyone is hungry. Why not make a quick stuffing and bake them in the oven. I gave it a try and this is what I came up with. Even though I used thighs instead of breasts knowing it would be moister and have more flavor, I made a quick gravy from the drippings after it was cooked. The end results with a side of sauted red potatoes and some green beans, YUMMY!
In a small fry pan cook about 2 to 3 slices of bacon until crisp and crumble. Remove from pan and cook in the bacon grease until soft the following:
- 1 chopped celery
- 1/2 chopped onion
Remove the pan from the heat and add 3 tablespoons of chicken broth, 1/4 tsp. poultry seasoning, 1 cup of italian style bread crumbs, small handful of grated parmesan cheese and pepper. Stir until throughly mixed.
Pound your chicken thighs thin and spoon in about 2 tablespoons of the mixture. Roll them up and secure with toothpicks. Place stuffed thighs in a greased casserole dish. Brush the top with melted butter and sprinkle with garlic salt.
Bake at 450 degrees for 5 minutes and then turn your oven down to 350 degrees and finish baking for about 45 minutes or until chicken is done. Remove the chicken to a serving dish (don’t forget to remove the toothpicks). I place the casserole dish with the drippings directly on my stove and add a little flour to make a roux and then chicken broth and whisk until smooth. Pour over your chicken and serve. Makes about 6 to 8 thighs. Enjoy!