Succulent stuffed chicken thighs: A gourmet twist on tradition
Chicken thighs certainly don't have to be mundane. Opt for intriguing additions and marinate them in an aromatic mixture to ensure a delightful burst of flavour.
When these thighs are served, there's no need for any special encouragement to dig in. The stuffing, made from red onion, courgette, aubergine, and tomatoes, complements the firm, juicy meat of the chicken thighs beautifully. It's a delectable alternative to traditional cutlets or plain oven-baked drumsticks.
Stuffed chicken thighs with balsamic sauce
Boneless chicken thighs are an ideal recipe for both special occasions and everyday meals. Marinating in olive oil, garlic, balsamic vinegar, and honey imparts a sweet and tangy taste with an aromatic scent. This is the secret to success.
Ingredients:
- 600 grams of boneless chicken thighs,
- Salt and pepper to taste,
- 5 tablespoons of olive oil,
- 2 cloves of garlic,
- 75 millilitres of water,
- 2 tablespoons of balsamic vinegar,
- 2 tablespoons of honey,
- A handful of fresh basil.
Stuffing:
- 1 red onion,
- 1 small courgette,
- 1 small aubergine,
- 2 peeled tomatoes,
- 2 cloves of garlic,
- 1 teaspoon of salt,
- Half a teaspoon of pepper.
Other Ingredients:
- 4 tablespoons of tomato passata with herbs,
- 100 grams of grated mozzarella.
Preparation:
Step 1. Chop the red onion and dice the courgette into small pieces, then sauté in a pan with heated oil or olive oil. Once the onion is translucent, add the garlic through a press, along with the peeled and diced aubergine. After a moment, include the chopped tomatoes, season with salt and pepper, and fry briefly.
Step 2. Place the chicken thighs on a chopping board and sprinkle with salt and pepper. Sear in a pan with heated oil. Once the meat begins to brown, add the chopped garlic. Shortly after, pour in the water, balsamic vinegar, honey, and add the chopped basil.
Step 3. On a piece of baking paper, place a thigh, add a portion of vegetables, sprinkle with cheese, and drizzle with passata. Repeat this process for the remaining pieces of meat, each on a separate piece of parchment. Place in an oven preheated to 170 degrees Celsius for 15 minutes.
Step 4. Serve the prepared dish warm, garnished with chopped parsley. You may add potatoes, chips, rice, or grains and your favourite salad. Enjoy your meal!
