Drive away with green broad beans and ricotta
178 recipes
Stuffed whole chicken thighs
ingredients
servings
8
Pork mortadella
100 grams
Pitted green olives
50 grams
Parsley
1 spoon
Soft fresh cheese
100 grams
Black pepper
to taste
Salt
3 pinches
Garlic
1 wedge
Fresh sage
4 leafs
Fresh rosemary
1 sprig
Laurel
1 leaf
Extra virgin olive oil
2 spoons
Oregano
1 teaspoon
Red wine
50 mL
Potatoes
800 grams
Salt
2 pinches
Black pepper
to taste
Oregano
1 spoon
Extra virgin olive oil
2 spoons
second courses from Italy - Sicilia
Stuffed whole chicken thighs
Stuffed whole chicken thighs
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A succulent second course
preparation
step 1
The thighs: Wear a sharp knife Boning the upper part Cutting and cutting the tendons and ligaments
step 2
The back of the knife, pass it between the bone and the meat Remove the first part of the bone Repeat the operation with the final part of the thigh
step 3
The stuffing: In a mixing bowl
step 4
The cut mortadella fine. The chopped parsley The chopped green olives The soft cheese in small cubes
step 5
Season with a little black pepper A pinch of salt Fill the pocket of the thigh, leaving a little outside
step 6
Ligature: Fold the outer part Resting it on the upper part of the thigh Take the string and tie it tight
step 7
In the pan put: Garlic in crushed shirt. The leaves of sage The bay leaf. The whole rosemary 2 tablespoons of extra virgin olive oil
step 8
Rest your thighs Externally, sprinkle a pinch of salt. Minced black pepper
step 9
Sauté 2 minutes per side. Add 1 teaspoon of oregano Cuocerle for 1 minute. Blend them with the wine Turn them and let them absorb all the wine
step 10
Potatoes: Cut into chunks Season with a pinch of salt 1 teaspoon of oregano and 2 tablespoons of oil
step 11
In the pan: Sprinkle with a little oil. Place the thighs on the remaining cooking surface. Distribute the potatoes
step 12
Baking in oven: Preheat it to 180 ° Cook for 1 hour Halfway through cooking turn them
step 13
At the table: Untie them, and serve them whole or sliced. Serve with the side of potatoes
