Stuffed Chicken Thighs

Directions:

1. Prepare the Mushroom Filling:

In a large pan, heat 4 tablespoons of olive oil over medium heat. Add the chopped shallot and sauté until softened. Stir in the garlic, then add the sliced white and cremini mushrooms. Season with 2 teaspoons salt and 1 teaspoon black pepper.  

Cook until the mushrooms release their moisture and become deeply browned and fragrant.  

Transfer the filling to a bowl and set aside. (Don’t wash the pan — you’ll use it for the sauce!)

2. Make the Red Wine Honey Sauce: 

In the same pan, pour in the red wine and honey. Bring to a gentle boil. Add the salt, pepper, and onion powder.  

In a separate small bowl, whisk together the potato starch and water to make a slurry.  

Slowly pour the slurry into the pan, stirring constantly over low heat until the sauce slightly thickens.  

Remove from heat and set aside.

3. Marinate the Chicken Thighs:

In a large bowl, toss the chicken thighs with olive oil, salt, pepper, and paprika until evenly coated.

4. Assemble the Chicken Rolls:  

Lay each chicken thigh flat on a clean surface. Add a generous spoonful of the mushroom filling in the center of each thigh, then roll it up snugly.  

Arrange the rolled thighs in a pot or baking dish. (I love placing them in a circular pattern for a beautiful presentation!)

5. Add the Finishing Touches:

Tuck assorted mushrooms (bunapi, white, and cremini) between the rolled thighs for extra texture and visual appeal.  

Pour the red wine honey sauce evenly over the chicken.

6. Bake:

Cover the dish and bake in a preheated 375°F (190°C) oven for 1 hour.  

Uncover and bake for an additional 20 minutes, until the top is golden brown and the sauce is bubbling.

7. Serve:  

Garnish with freshly chopped parsley.  

Serve warm — perfect with roasted veggies, mashed potatoes, or a crisp green salad.

Instagram Reel:

https://www.instagram.com/p/DIMPLibJyCJ/