Stuffed Chicken Thighs

Posted by BBQ Resources at 3/22/2009 7:14 AM
Categories: Recipes
Here's the last of the 'What's Qfan Been Cookin'?' posts for now.
A while ago I got some boneless, skinless chicken thighs on sale which I had earmarked to make some chicken skewers for a party my sister had planned.  Well, the party got delayed and the thighs hit the freezer, momentarily forgotten.  That was, until a recent day when I realized I 'nothing' in the house to make for supper.  (There's always something in the house for dinner; sometimes I just have to scour the upstairs and downstairs freezer and defrost a forgotten morsel or two of meat to create something good. And, that's what happened on this day).

My original 'lost item' that I was searching out was some bacon that we had got on sale.  I bought 8 packages of it, but had I used all 8, or only 7?  Hmmmm, in all that cooking confusion I was unsure if I'd fried off 7 lbs or was it all 8.  Was I feelin' like a lucky punk?  Do I?  Do I??? (Sorry, bad Dirty Harry reference in that paragraph, time to move on..........).  

Actually, I had used all 8 lbs of bacon, but I did find a 1lb package of some bulk garlic sausage that Hannah and I had made a couple months back.  There was the previously mentioned chicken thighs too.  The bacon shortage could be quickly rectified with a quick trip to the grocery store, only a mile or less away....  It was coming together pretty good in my head.  I could see the thighs (gotta marinate them to get some flavour going.... so into some Italian dressing they went), the chicken thighs and garlic sausage into a coldwater bath to thaw out.... off to the store for bacon.......

So, in short order, the menu was set.  After getting the recipe sorted out in my mind, ingredients bought and/or thawed, I still had to get some sleep for the day (I work midnights), so the one shortcoming on this recipe (which goes into the 'keeper' file, by the way), was that the resulting bacon-wrapped stuffed thigh was finished in the oven (slightly over 1 hr at 350°F), rather than on the grill, which I think would have crisped up the bacon much better and resulted in a nicer, more appetizing smokey final item.

To assemble, I simply took a heaping tablespoon or more of the garlic sausage, to which I'd added some shredded marble cheese that was in the crisper, and wrapped the marinated chicken thigh around it.  Held it firm as I worked a couple strips of bacon around the thigh and pinned it all with toothpicks; usually 2 per thigh did the job.  Then into the oven.  Served with jasmine rice, using previously mentioned smoked chicken stock as a base.  A nice addition to the recipe file and I still managed to get my sleep in during the day.  It's always great when a recipe comes together, the family is pleased and satisfied and I still get my needed sleep during the work week!
 
 

Qfan
 

What did you think of this article?




Trackbacks
Trackback specific URL for this post
  • No trackbacks exist for this post.
Comments
  • No comments exist for this post.
Leave a comment

Submitted comments are subject to moderation before being displayed.

 Name (required)

 Email (will not be published) (required)

 Website

Your comment is 0 characters limited to 3000 characters.