Stuffed Chicken Thighs

It is great to wake up in the morning, turn my computer on, and see the above message.

Yesterday I spent a few hours at the bookstore, went to the market, returned home and began to make braised stuffed chicken thighs, homemade tomato sauce, and spaghetti.

I begin by thawing a package of frozen chopped spinach.

I make fresh breadcrumbs.

I take out my cleverly designed cutting boards with a variety of cutting surfaces.



I assemble ingredients for the stuffing.


Thyme, parmesan cheese, chopped spinach, fronds from fennel, bread crumbs, shallots, minced garlic, and an egg.
I recently discovered these eggs which are somewhat more expensive but oh so good.




The stuffing refrigerated for at least 30 minutes and then is spooned onto skinless boned chicken thighs.

Notice that spindle of kitchen string which was given to me years ago. It seems endless.




I roll up the thighs and tie them in bundles.
Next I brown them in olive oil in a large skillet and set them aside.

Next I make a tomato sauce.

I cook 2 cups of chopped onion, 1/2 cup chopped carrot, 1/2 cup of diced fennel bulb, 1/2 cup chopped scallion, and some minced garlic in the same skillet.

I add 1 1/2 cups of white wine, bring it to a boil, scraping up the brown bits until the wine is reduced by half.

Next I stir in 3 cups of chicken broth, a 28 oz. can of crushed tomatoes, some fresh basil and thyme, and the chicken thighs.

Bring to a boil and then simmer for 45 minutes.

I served it over spaghetti.

A loaf of warm chiabatta bread completed the meal.