Stuffed chicken thighs
Description
Stuffed chicken thighs - a dish I accidentally came across in a restaurant in Greece, if I recall correctly, the cuisine there was labeled as European. But this little culinary delight now often pleases us during holidays and dinner parties. The result is very juicy and delicious. Sometimes it's a bit inconvenient to eat, because these "chicken cabbage rolls" fall apart and turn into a bit of a mess on the plate. Yet, when I manage to eat them neatly and elegantly, I get the utmost enjoyment from the meal. Good luck!
Instructions
- 1
Step 1
Put the rice on to cook. In a saucepan, sauté the onion, finely diced, and the carrot, grated on a coarse grater, in olive oil. Cook, stirring constantly, for about 15 minutes, then set aside and let cool.
- 2
Step 2
Remove the meat from the bone, leaving the skin on. Rinse the meat thoroughly and pat dry. Season with salt and pepper.
- 3
Step 3
You should end up with long strips of meat to wrap the filling in.
- 4
Step 4
When the rice and carrots have cooled, mix them together and season to taste.
- 5
Step 5
Place the filling onto a piece of chicken (the skin should remain on the outside).
- 6
Step 6
Roll it up.
- 7
Step 7
Neatly and fairly tightly arrange the wrapped pieces in a baking dish. Sprinkle the chicken pieces with seasoning, such as Vegeta. Then bake in the oven (180 degrees) for about 50 minutes.
- 8
Step 8
It turns out incredibly delicious.