Every now and then, Joe cooks dinner. I always enjoy a night off and I adore the amount of effort he puts into his cooking. He spends days (yes, days) researching what he wants to make, watches a dozen or two youtube videos on the techniques used and makes a deal out of shopping for his ingredients. It’s like a dinner AND a show when Joe cooks.
I have asked him to blog this himself, but he is a little shy. So, I’ll do it for him. I bring you, Joes Stuffed Chicken Thighs. (I mean, he stuffed the chicken thighs. Not that he has stuffed chicken thighs…)
[ SERVES: 4 | TIME: 60 MINUTES | COST: $15 ]
[ JOES RATING: 5 / 5 | MY RATING: 5 / 5 | BRITTANYS RATING: 5 / 5 ]
4 free ranged chicken thigh fillets
1 cup breadcrumbs
1 cup macadamia nuts, chopped coarse
1 cup dried cranberries
½ brie wheel
- In a bowl, mix the nuts, cranberries and wedges of brie cheese.
- Lay the chicken fillet on a board with the smooth side down. Cut into the flesh with a sharp knife but do not cut all the way through. Push the cheese and nut mixture into the cut lines of the chicken thigh before rolling up and tying up tightly with butchers string.
- Beat the eggs in a bowl. In a large container, place your breadcrumbs. Egg wash the rolled fillets, ensuring it gets an even coat. Then place into the container with the breadcrumbs and shake the container gently to coat the fillet evenly. Repeat this process so the fillets are egg washed and crumbed twice.
- Once they are crumbed, let them rest for 10 minutes before cooking. This allows the stuffing to bond firmly.
- Line a baking tray with baking paper. Arrange the fillets on the baking paper so they aren’t touching. Bake at 200°C for 40 – 50 minutes or until golden and cooked through.
- More Joe, more… WE WANT MORE. Seriously though, it was delicious. Joe served it with some char grilled and steamed vegetables which were just delicious.
- I know I’ve sung the praises of free ranged chicken a lot, but this is one meal that really enhances the delicate tastes of free range chicken.
- Joe warns that the stuffing mixture was very sticky because of the brie. Work gently and carefully to ensure it ends up all throughout the thigh.
- Don’t like the idea of dry baking these babies? Fry them in a little butter for a tastier alternative. Just add a splash of olive oil to stop the butter from burning.
- Diabetic Note: This is pretty good from a diabetic angle as far as carbohydrates go. Fats may be a different story, though. There are a fair amount of fats in the cheese and of course if it’s fried in butter… The healthier option is to dry bake it.
- Ethical Note: Free Ranged Chicken – enough said.
- How to: Dressing a Chicken (mizrhi.wordpress.com)
- Roast Chicken with Sage and Onion Stuffing and Gravy (thesaltygoat.com)
- Stuffed Chicken and Rice (cpandb.wordpress.com)
- Chicken Thighs with Spinach in White Wine (tammyehoney.wordpress.com)
- Stuffed Chicken (notecook.com)