The meat of the chicken thighs is juicier and more flavorful than the breast. Perhaps the bone and skin of the thigh is an inconvenience when it comes to serving them on the children's plate. That is why we will prepare them with a rich ham and cheese filling. And of course, boneless.

We will cook them with skin so that they are juicier, although we will remove it before plating the thighs.

Stuffed chicken thighs, boneless!

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Chicken thigh meat is juicier and tastier than breast. Perhaps the bone and the skin of the thigh are inconvenient when serving them, but with this recipe that will not be a problem.

Ángela

Kitchen: cuisine
Recipe type: meat
Rations: 4

Total time:

Ingredients

4 boneless chicken thighs
4 slices of ham or bacon
4 slices of cheese
1 cebolla great
1 Carrot
1 glass of white wine
pepper
oil and salt

Preparation

Cut the onion into fine julienne strips and grate the carrot. We make a sauce with these vegetables in a pan with oil and a little salt until they are tender and slightly golden.
Season the boneless and open chicken thighs (it is advisable to leave the skin on them) and place them on a board. We put a slice of cold meat on top, another of cheese and a little bit of sauce. We roll them well, tightening with our fingers, and we tie them with kitchen string, taking care that the filling does not escape.
We brown them in the same pan as the vegetables until they get a uniform color. Then we add the white wine and a little broth and let them cook on both sides for about 30 minutes until they are tender. We can also put them in the oven.
To plate the thighs, we remove the rope and cut them into slices. We can pass the reduced sauce through the Chinese and serve it hot with the thighs.

Another option: Add more vegetables to the cooking juice of the drumsticks and obtain a sauce that is more enriched in flavor and nutritional power.

Recetín

Stuffed chicken thighs, boneless!