Subj : BH&G 1762
To   : ALL
From : DAVE DRUM
Date : Tue Feb 09 2021 09:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffing-Topped Chicken Thighs
 Categories: Poultry, Stuffing, Wine, Breads, Vegetables
      Yield: 4 Servings
 
      2 tb Extra-virgin olive oil;
           - divided
    3/4 c  Chopped celery
      1 tb Chopped shallot
      5 sl Whole-wheat country bread;
           - in 1/4" cubes
    1/2 ts Salt-free poultry seasoning
  1 1/2 c  Chicken broth; divided
  1 1/2 lb Boned, skinned chicken
           - thighs; trimmed, in 1"
           - pieces (see Tip)
      4 tb All-purpose flour; divided
    1/2 ts Fresh ground pepper
    1/4 ts Salt
  2 1/2 c  Quartered mushrooms
    1/3 c  Dry white wine, or dry
           - sherry
 
  Position rack in upper third of oven; preheat broiler.
  
  Heat 1 tablespoon oil in a large ovenproof skillet over
  medium heat. Add celery and shallot; cook, stirring, until
  the shallot begins to brown, about 2 minutes. Add bread
  and poultry seasoning; cook, stirring, until the celery
  has softened and the bread begins to crisp, 2 to 3
  minutes. Transfer the stuffing to a medium bowl and toss
  with 1/4 cup broth; set aside. Wipe out the pan.
  
  Toss chicken with 2 tablespoons flour, pepper and salt in
  a large bowl. Whisk the remaining 1 1/4 cups broth with
  the remaining 2 tablespoons flour in a small bowl and set
  aside.
  
  Add the remaining 1 tablespoon oil to the pan and heat
  over medium heat. Add the chicken (shaking off any excess
  flour) and mushrooms; cook, stirring, until the chicken is
  cooked through, about 8 minutes.
  
  Increase heat to medium-high; add wine (or sherry) and
  cook, scraping up any browned bits with a wooden spoon,
  until almost evaporated, about 2 minutes. Stir in the
  reserved broth-flour mixture and cook, stirring, until
  thickened, about 2 minutes more. Spoon the reserved
  stuffing over the chicken mixture. Transfer the pan to the
  oven and broil until the stuffing begins to crisp, about 4
  minutes.
  
  * To trim boneless, skinless chicken thighs, we like to
  use kitchen shears to snip the fat away from the meat.
  
  Servings: 4
  
  EatingWell.com | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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