Crispy Stuffed Chicken Thighs with Spring Vegetables
A delicious spring time meal prefect for lunch or dinner which can be prepared ahead of time.
Main Course, Meat
crispy stuffed chicken thighs
Author: Laura Scott
4Chicken thighs with skin onboned out
Large handful of fresh basilchopped
Zest of half a lemon
Salt & pepper
For the garlic crumb topping:
1tbspFlat parsleyfinely chopped
Heat the oil and garlic in a medium saucepan. When the garlic starts to turn light brownadd in the breadcrumbs and fry off for a few minutes on a medium heat until crispy. Remove from the heat then add in the chopped parsley.
For the spring vegetables:
1bunchAsparagusblanch for 2 mins
1bunchPurple sprouting broccoliblanched for 2 mins
A handful of fresh/frozen peasblanched for 2 minutes
After blanching all of the green vegplace them in a bowl of ice cold water then set aside until you are serving the chicken.
To re-heat the vegetablesfry them off in a large saucepan or wok in a little olive oil, garlic , salt & pepper then garnish with the garlic crumbs
Pre-heat the oven to 200 degrees and line a baking tray with Bacofoil®, non-shiny side up
Make the stuffing by combining the breadcrumbs, Parmesan, basil, lemon, egg, salt & pepper in a mixing bowl and squeeze the mixture together with your hands until it forms a ball of stuffing
Stuff the chicken thighs with equal amounts of the stuffing, squeezing it into a sausage shape to fit into the middle of chicken thigh
Turn the thighs over, skin side up and place on the baking tray
Secure the thighs by using cocktail sticks to prevent the stuffing from escaping
Season the thighs with salt & pepper
Bake in the oven for 30 minutes
Serve with the seasonal green vegetable and a generous amount of the crispy garlic crumb topping
You can prepare the stuffing, make the crispy garlic crumb and also blanch your vegetables in advance of serving.
The recipe 'Crispy Stuffed Chicken Thighs with Spring Vegetables' first appeared on How to cook good food and is copyright.