Stuffed chicken thighs with peppers are a very tasty main course, though somewhat time-consuming to prepare. Therefore, start well in advance if you wish to enjoy them for dinner or lunch. As a side dish, I added potatoes, which pair well with everything.

Difficulty: Medium
Cost: Economical
Preparation time: 1 Hour
Portions: 6 thighs
Cooking methods: Oven
Cuisine: Italian

Ingredients

2.2 lbs Chicken thighs (24.7 oz deboned chicken, 6 thighs)
21 oz Peppers (cleaned)
10.6 oz Potatoes (small)
1.4 oz Emmentaler
9 Black olives
as needed Olive oil
1 clove Garlic
5 leaves Sage
1 sprig Rosemary
as needed Fine salt

Preparation

The process of deboning chicken thighs is somewhat lengthy. Below, I will illustrate it step by step.
With a sharp knife, try to remove the meat from around the bone, working along its entire length.
At this point, pull the bone away from the meat.
Now your chicken thigh is ready to be stuffed.
Try not to damage the skin, as it will keep the chicken moist during cooking.
Meanwhile, wash the peppers, remove the inner parts, seeds, and filaments, and cut them into strips.
In a pan, add a little oil, a clove of garlic, and the pepper strips.
Cook them for about 10 minutes, removing them halfway through cooking; they should remain crunchy.
Let them cool slightly.
Now take a deboned thigh, fill it with a few pieces of pepper, one and a half olives, a matchstick slice of cheese, and close it all with string.
For each thigh, you’ll need a string about 1.5 meters long.
Put a little oil in a pan with a diameter of about 11 inches, and place the stuffed thighs.
Wash the potatoes, add them to the pan and finish with the remaining peppers, some sage leaves, and a rosemary sprig.
Drizzle with a little oil, lightly salt, and cook at 392°F for about 60 minutes.