Thighs Chicken stuffed with peas

Chicken thighs stuffed with peas are a simple dish with which I take to offer a complete tutorial for boning, stuffing and cooking chicken thighs. This recipe is very easy and sure will come in handy on more than one occasion to prepare a very festive very attractive dish, and a moderate price.

You can choose filling foods leveraging already you have at home, or you can fill like me with a few simple ingredients full of flavor delicious, juicy chicken thighs. As can also cook with vegetables or accompaniment you prefer.

Chicken with peas

Image Source: Google Image

Preparation time: 1 hour 15 minutes

Ingredients for 6 people

  • 3 large chicken thighs
  • 3 slices of ham
  • 3 slices of cheese
  • 3 sausages
  • 1 onion
  • 200 ml of white wine
  • 200 g of peas
  • Oil, salt and pepper

Chicken thighs stuffed with peas: Preparation of the recipe

How bone and fill the chicken thighs:

1 – Thoroughly clean the chicken legs and make sure you have removed all traces of feathers may have. Do not remove the skin.

2 – Bones thighs: Make a cut with the knife along the thigh bone in line. Slowly emerges meat from the bone with the knife and cut the tendons. Once detached whole bone, the thigh is ready to fill. Thigh bones all you are going to prepare.

3 – Fill in the thighs: Place the thigh skin in contact with the work surface and stretches all meat, rather flat.

4 – Place a slice of cheese and top with a slice of ham. Place a sausage and roll centered boned thigh on the sausage. Once rolled up, tie it with cotton thread. Wrap the cotton thread along the roll and be careful to seal without protruding cheese. The first may cost a bit, but the second will be very enclosed, it will be much easier.

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How to cook stuffed chicken thighs:

5 – Season the chicken thighs stuffed with salt and pepper to taste.

6 – In a skillet with a splash of olive oil, marks the chicken on all sides. You should get a golden color and all edges having high heat sealing, but without going because it could burn. Inside continue being crude.

7 – Add the finely chopped onion and let it cook for two or three minutes or until it begins to brown. At this time, pour the glass of white wine. Allow the alcohol to evaporate. Once evaporated, incorporates peas and a glass of water. Let it all cook together until the peas are already cooked and salt to taste. Turn them over to the thighs, from time to time, so that they become good inside. If you are dry, do not hesitate to add a little water as often as you feel necessary. I removed the thighs and have golden baked, but you can do it all in the pot. This step lasts 10 to 15 minutes, but make sure they are cooked peas.

8 – Once the fire is out, remove the thighs and cut the threads. They fall off easily. Serve sliced one to two centimeters thick.

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