Stuffed Chicken Thighs
Posted by: Bev Sat, 29 Jan 2005, at 8:45 a.m.
You will have to invest a little time in this dish, but the results are
dramatic, moist, and tasty.
8 chicken thighs
1 teaspoon thyme
3 tablespoons parsley
1/4 cup white wine
2 tablespoons lemon juice
1/4 pound smoked ham, cut into long sticks
4 green onions, cut in two
Salt and pepper to taste
2 tablespoons white wine
Roux of 1 tablespoon flour browned in 1 tablespoon butter
1 tablespoon lemon juice
Simmer the chicken thighs in 3 cups water, along with the thyme, parsley, white
wine, and lemon juice. Or simply steam the thighs for 25 minutes; remove from
steamer, and cool.
When chicken is barely tender, remove it and let it cool. Gently push the bone
from the center of each thigh. Take care nor to tear up the thigh.
Insert one long sliver of smoked ham and one piece of green onion in each thigh.
Place in flat bowl along with salt and pepper and the 2 tablespoons white wine,
and steam for 20 minutes. Prepare a sauce for the chicken by thickening the
juices in the dish with a bit of roux. You may wish to add 1 tablespoon lemon
juice. Serve the sauce over the chicken thighs.