Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.
As I currently have a little time, I had been looking on the internet the other day. In search of fresh, fascinating thoughts, inspiring recipes that We have never tasted before, to impress my loved ones with. Looking for a long time unfortunately could not find lots of interesting stuff. Right before I wanted to give up on it, I found this yummy and easy dessert by chance. It looked so mouth-watering on its photos, that required fast actions.
It had been simple enough to imagine how it’s created, how it tastes and how much my hubby will probably enjoy it. Mind you, it is quite easy to keep happy the man when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I visited the page: Suncakemom and followed the step by step instuctions that have been accompanied by wonderful photos of the task. It just makes life quite easy. I can suppose it’s a bit of a hassle to shoot photos down the middle of baking in the kitchen as you will often have sticky hands thus i genuinely appreciate the hard work she devote to make this post and recipe easily followed.
With that said I’m encouraged to present my personal dishes similarly. Thanks for the concept.
I was tweaking the main formula to make it for the taste of my family. I have to say it was an incredible outcome. They enjoyed the flavour, the overall look and loved having a treat like this during a lively week. They quite simply requested more, many more. Thus the next occasion I am not going to commit the same miscalculation. I am likely to double the volume to keep them pleased.
This recipe was made possible through SunCakeMom who provided the original Stuffed Chicken Thighs Recipe recipe.
How to make Stuffed Chicken Thigh:
Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.
Do it in batches if necessary and puree them.Alternatively use the old school method of chopping everything up with a sharp knife.
Add egg and the optional parmesan cheese and mix them together well.
Pull up the skin on one end of the chicken thighs.
Fill it up as much as possible.
Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.
Place the filled chicken thighs onto a tray.
Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.
Take the cover off then roast the chicken thighs until golden brown.
Serve it whole or halved.
