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Chianti-Braised Stuffed Chicken Thighs on Egg Noodles

Chianti-Braised Stuffed Chicken Thighs on Egg Noodles


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Ingredients

  • 4 ounces (about 1 link) sweet Italian sausage, casing removed, meat crumbled
  • 1/2 cup fresh breadcrumbs from crustless day-old French bread
  • 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon ground black pepper
  • 8 large skinless boneless chicken thighs (about 2 1/2 pounds total)
  • 1/4 cup chopped pancetta or bacon
  • 3/4 cup finely chopped onion
  • 1 750-ml bottle Chianti or other dry red wine
  • 3 cups canned low-salt chicken broth
  • 2 cups canned crushed tomatoes in puree

Recipe Preparation

  • Mix first 9 ingredients in medium bowl. Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing. Sprinkle generously with salt and pepper.

  • Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate. Add onion and garlic to skillet; sauté until tender, about 10 minutes. Return pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat before continuing.

  • Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.

  • Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.

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Watch the video: Stuffed Chicken Thighs With Vegetables (May 2022).