Stuffed chicken thighs are another of my ideas made with chicken, although in this case, my husband had a hand in it.
Being a butcher, I had him debone them, and in the end, he prepared them while I was taking photos.
Below you’ll find all the photos of the steps to debone the chicken, then stuff and tie them.
If you want, you can also cook them in the air fryer at 400°F for about 20 minutes, though it can vary a bit depending on the type of air fryer and its capacity, so check the cooking.
This time, I baked them in the traditional oven!
I assure you that with this simple and tasty recipe, you’ll win everyone over at the table.
So, all that’s left is to replicate the recipe, and if you do, feel free to send me your photos, and I’ll put them on my Facebook page under your name!
About 356 kcal per thigh
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 chicken thighs
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 chicken thighs
- 6.35 oz sausages (pork)
- to taste rosemary (fresh)
- to taste salt
- to taste pepper
Tools
- 1 Kitchen Twine Kitchen Twine
Preparation of Stuffed Chicken Thighs
Start by removing the central bone from the thighs, open them a little, add salt and pepper……
……….cut pieces of sausage the same length as the width of the thigh, remove the casing from the sausage and place it inside the chicken.
Make sure the thighs retain the skin, so we won’t need fats to cook them, and they will stay tender.
Place 2 sprigs of rosemary on the sausage………
…..then tie the chicken at the two ends and the center with twine.
Once all the chicken is prepared, place it in a baking dish, without adding seasonings, cover with aluminum foil, and bake in a preheated oven at 400°F for about 40 minutes, then remove the foil and finish cooking.
Serve hot and enjoy!
