Anti-Aging Recipe: Stuffed Chicken Thighs Braised in Tomato Sauce

Boneless and skinless chicken can be more flavourful with the right stuffing. Stuffing the chicken with spinach and parmesan makes this dish rich in Vitamins A and C, as well as Iron, Potassium, and Zinc. You can also opt to serve mashed potatoes or pasta to serve with the saucy chicken.

Ingredients for Stuffed Chicken Thighs Braised in Tomato Sauce

Stuffing & Chicken

1 cup frozen (thawed) or cooked spinach, squeezed dry

1 cup breadcrumbs

4 ounces fresh chicken livers, coarsely chopped (optional)

½ cup freshly grated Parmesan cheese

1 egg, lightly beaten

2 tablespoons finely chopped shallots

1 tablespoon chopped garlic

2 teaspoons thyme

¾ teaspoon ground pepper

½ teaspoon salt

10 4- to 5-ounce boneless, skinless chicken thighs

2 tablespoons extra-virgin olive oil

 

Sauce

2 cups finely chopped onion

½ cup finely chopped carrot

¼ cup finely chopped shallot

2 tablespoons minced garlic

1 ½ cups dry white wine

3 cups chicken broth

1 28-ounce can crushed tomatoes

2 tablespoons chopped basil

2 teaspoons chopped thyme

½ teaspoon ground pepper

¼ teaspoon salt

 

Preparation

 

To prepare stuffing and chicken: Combine spinach and breadcrumbs in a bowl with  Parmesan cheese, egg, shallot, garlic, thyme, pepper and salt until well blended. Cover and refrigerate for at least 30 minutes or up to 1 day.

 

Placing the thigh skinned-side down, fill it with 2 to 3 tablespoons of the stuffing. Roll the thigh tightly and secure with kitchen string. Repeat with remaining pieces, and season with salt and pepper.

 

Heat oil in a large, heavy skillet over medium-high heat. Reduce to medium heat before adding half the thighs with the seam side down. Cook for 7 to 10 minutes, or until brown on all sides. Repeat with remaining thighs. and repeat with the remaining thighs.

 

To prepare sauce: Add shallot, onion, carrot, and garlic to the pan for five minutes or until the vegetables are soft and starting to brown. Add wine to the vegetables, then scrape up the brown bits. Bring to a boil until the liquid is reduced almost to half. Add your broth, tomatoes, thyme, basil, and chicken thighs. Bring this to a boil over high heat, then reduce heat to simmer. Turn thighs occasionally until tender, which can take up to 40 minutes.

 

Remove the thighs and keep warm in a dish covered with foil. If you wish to thicken the sauce further, keep simmering. If you find it too thick, add a bit of water or broth. Season with salt and pepper, then serve chicken thighs with the sauce.

 

This article is brought to you by Vietura Aesthetic Lifestyle.

 

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