Stuffed Chicken Thighs Braised In Chianti Recipes

EMERIL'S BRAISED CHICKEN THIGHS

Steps:

• Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
• Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
• Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
• Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
• Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
• Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

STUFFED CHICKEN THIGHS BRAISED IN CHIANTI

Steps:

• Mix first 9 ingredients in a medium bowl.
• Lay 1 chicken thigh on work surface.
• Fill the area that the bone was removed with a generous 2 tablespoons of the stuffing mix.
• Wrap the thigh around the stuffing and tie with kitchen string to hold it together.
• Repeat with remaining thighs and stuffing.
• Sprinkle with salt and pepper.
• Heat oil in heavy large skillet over medium-high heat.
• Add bacon; sauté until light brown and fat is rendered, about 5 minutes.
• Drain bacon on paper towels.
• Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes.
• Transfer to plate.
• Add onion and garlic to skillet; sauté until tender, about 10 minutes.
• Return the bacon to the skillet.
• Add wine; boil until mixture is reduced to 2 cups, about 12 minutes.
• Add broth, tomatoes, basil and chicken thighs; bring to boil.
• Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
• Transfer chicken to a bowl; cover to keep warm.
• Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes.
• Season to taste with salt and pepper.
• Meanwhile , cook egg noodles in large pot of boiling salted water until tender. Drain.
• Transfer noodles to a large platter and top with chicken and sauce and serve.

BEEF CHIANTI

Steps:

• Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
• Seal bag and shake and toss until beef is coated. Set aside.
• Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
• In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
• Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
• Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
• Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
• Serve with a crusty bread. Mmmmm!
• After the hour is over, if you would like the broth thicker, you can add 2 tablespoons of flour to about 1/2 cup of cold water, shake and stir it in to thicken. (this is optional). It just depends on how you prefer your stew. For thinner, add a little water. Mine never seems to turn out the same way twice so I added this for an option. :-).

PESTO STUFFED CHICKEN THIGHS

Steps:

• Spread a little pesto under the skin of each chicken thigh.
• Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
• Remove with slotted spoon and reserve whilst sautéing the remainder.
• Heat remaining oil in pan add onions and sauté for 3 minutes.
• Stir in tomatoes and tomato puree.
• Add basil leaves and simmer for 5 minutes.
• Stir in white wine and simmer for 5 minutes more.
• Season to taste.
• Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
• Bake at 375°F/190°C for 25 minutes.
• Garnish with some more basil leaves.
• Pesto Sauce: Liquidise all ingredients.