You can really surprise your guests with stuffed chicken thighs and make them the main decoration of the table for a festive dinner. Making such a dish will not be difficult, but you will still have to allocate some free time. The main task in this process is to remove the bone that is in the chicken’s thigh joint, and then it’s a matter of technique. So, for our housewives, a tasty and satisfying dish to cook in the oven is stuffed boneless chicken thighs. With a little effort, your guests or family will be delighted!
How to stuff thighs with mushrooms
For this recipe you will need 1 kg of chicken thighs, usually about 6-7 pieces. For this quantity you need to take:
250 grams of champignons;
150 grams of hard cheese;
- green onions and other greens;
- sunflower oil.
The chicken must first be marinated, and before that, remove the bones from it. This can be done by carefully cutting it out with a sharp knife. After this, unfold the pulp and carefully beat it with a hammer.
After this, place the thighs in a container and marinate. Add to them several crushed cloves of garlic, the juice of 1 half a lemon or lime, half a pod of hot pepper (cut into rings). Pour 2 tablespoons of mustard over the chicken meat and add salt to taste. Mix all ingredients well and leave for 30-40 minutes in the refrigerator.
For now you can do the mushrooms. Cut the washed champignons into small pieces. Chop the onion and fry it together with the mushrooms in vegetable oil. To this part of the filling add chopped herbs and grated cheese. Ready! You can start stuffing. Place the thighs on the table, skin side down, place the mushroom filling on the flesh and roll into rolls. To prevent them from falling apart, secure the edges with toothpicks.
Place all the thighs in a baking dish, greased with vegetable oil, pour the remaining marinade on top. Place the thighs in the oven for 45 minutes. This amazingly aromatic dish can be served with mashed potatoes, rice or buckwheat.
Thighs stuffed with rice and vegetables
This hearty and appetizing dish can be served for dinner even without a side dish. Chicken thighs are boneless, so nothing prevents you from stuffing them with rice, and for this we need:
1 kg thighs;
- 300 grams of rice;
- 1 stalk of celery;
- 1-2 pieces of sweet pepper;
- 1 carrot;
- 2 teaspoons of paprika;
- 1 onion;
- garlic and salt to taste.
Fortunately, you can find thighs in stores that are already boned. But it won’t be difficult to do it yourself if you have a sharp knife in the kitchen. We clean it, and at this time we put the rice on the stove and boil until half cooked (this is about 8-10 minutes).
Rub the chicken with salt, paprika, and chopped garlic. Leave for a few minutes to marinate.
Cut the pepper and onion into smaller cubes, grate the carrots. Cut the celery stalk and add all the vegetables to the pan. When the vegetables have a golden crust, mix them with rice. Simmer all components together under the lid for 5-7 minutes.
You can stuff the legs with your hands or a small spoon. Try to compact it as tightly as possible. Place all the thighs in a greased form and sprinkle paprika on top. Add a small amount of water to the bottom and place in the oven for 45 minutes. The dish turns out incredibly aromatic and also very attractive to look at. Bon appetit!
A simple recipe for oven-baked chicken thighs stuffed with cheese.
This recipe contains the following products:
1 kg thighs;
- spices to taste;
- a mixture of peppers;
- 100 grams of cheese;
- 3 cloves of garlic;
- salt to taste;
- mayonnaise.
Carefully remove the thighs from the bone. To do this, carefully push back the meat with the skin, make cuts around the bone and remove it. Grate the cheese, add mayonnaise and chopped garlic. Instead of mayonnaise, you can use sour cream, as well as sour cream and mustard sauce. Stuff salted and spiced thighs with cheese filling and place them in a mold.
Coat the meat with mayonnaise on top and place in the oven for 35-40 minutes. The dish goes well with potatoes and baked vegetables. Best served with herbs and hot. Bon appetit!
Chicken meat is not only tasty and healthy, but also an easy product to prepare. Each part of the chicken has a different calorie content and taste. Breast fillet is drier and more dietary, wings, drumsticks and thighs are juicier, but they also contain more calories. Stuffed chicken thighs can be prepared with various fillings: mushrooms, cheese, prunes.
Peculiarities
Shoppers in the store are amazed by the variety of chicken products. Chicken meat is in extraordinary demand due to its taste and affordable price. Chicken thighs can be sold with or without bones. Fillet costs a little more, but it is also much more convenient to cook. Thighs prepared in any way are soft, juicy, and aromatic.
Before any cooking method, it is recommended to marinate the thighs. The best marinade for chicken is garlic, honey, or kefir. The latter will make the chicken meat even more tender and provide a beautifully browned crust.
If you prefer express cooking without pre-processing or preparation, you can simply rub the thighs with aromatic seasoning to taste. Among the seasonings, curry occupies a leading position. Mustard-colored powder gives meat an exquisite taste and an unforgettable aroma that whets your appetite.
The main thing is not to overdo it with seasoning.
For anyone who cares about their figure and prefers a healthy diet, chicken thighs are a very good food choice. 100 grams of the finished product without skin contains only 200 kilocalories. It is worth noting that chicken thigh meat is very healthy; it contains useful substances such as vitamins B, A, K, PP. Micronutrients are also present in thighs in the form of potassium, phosphorus, zinc and iron.
Recipes
With prunes
Prunes go well with meat. The dish immediately acquires a spicy taste. To prepare the filling with prunes, you will need high-quality dried fruits, which must be washed and soaked in advance. This will remove any excess sweetness from them and they will become softer. In addition to prunes, the filling will include finely chopped herbs and chopped meat, which you cut from the bone.
If you prefer to stuff boneless thighs straight away, you can use ham for the filling instead of meat.
All ingredients must be mixed together and spread in an even layer on the fillet. Roll the fillet and pin it with toothpicks or wrap it with thread. This dish also goes well with walnuts, so they can also be added to the filling.
With rice
The recipe for thighs with rice inside is a complete second course. It can be served either on its own or with a side dish. Rice must first be boiled until half cooked.
It is best to use steamed long-grain rice, so it sticks less, and after cooking it looks appetizing and crumbly.
Along with the rice, you can stuff the thighs with onions and carrots, previously sautéed. In this case, the dish turns out juicy, with a pleasant and delicate vegetable flavor.
With mushrooms
Chicken and mushrooms are a classic combination that appeals to many gourmets. Among the variety of mushrooms, it is best to choose small honey mushrooms or champignons. Don’t forget to boil honey mushrooms if you collected them yourself. Store-bought frozen samples are usually already boiled.
Before stuffing, you can fry the mushrooms with onions - this way the taste will be more pronounced, and the finished dish with mushrooms will be juicy.
With cheese
Cheese is one of those versatile foods that goes with many dishes. Cheese thighs are a great option for those who want to make a quick and delicious lunch.
Choose hard cheeses, such as Parmesan. It is easier to grate it.
Distribute the grated cheese on the cut thighs. The dish turns out very tasty, juicy and low in calories.
To keep the food low in calories, stewed zucchini, cut into cubes, can be served as a side dish for chicken with cheese. This dinner with zucchini will be to the liking of many, especially those who are watching their figure.
Cooking options
In a frying pan
Cooking stuffed thighs in a frying pan is considered one of the simplest. The rolls turn out juicy with a beautiful golden crust. But do not forget that the dish will be prepared using oil, so it will contain extra calories.
In a slow cooker
With the advent of multicookers, the life of many housewives has become much easier.
Chicken thighs cooked in a slow cooker will not only be tasty, but also as healthy as possible. They will fully retain their nutrients; you don’t have to use oil at all.
A multicooker is also convenient because you simply set the desired mode in its program, and it cooks for the required time.
In the oven
Chicken in the oven is a classic dish loved by many. Stuffed thighs baked in the oven also turn out incredibly tasty. In addition, just like when cooking in a slow cooker, the oven eliminates the need to use vegetable oil.
The video presents another interesting option for preparing stuffed thighs - in the oven, with peach. Bon appetit!
Chicken thighs 8-10 pcs
* Mushrooms 200-300 g
* 6 medium potatoes
* 1 medium onion
* Sour cream – 4 tbsp.
* Garlic – 2 cloves
* Mayonnaise, salt, herbs, spices to taste
* Vegetable and butter
Preparing chicken thighs:
We take out the bones (or take chicken thigh fillets).
Place in a bowl.
Add a little mayonnaise, finely chopped garlic, spices to taste, you can add 1 tbsp. adzhiki.
Salt to taste.
We leave the chicken thighs to marinate and start working on the filling with which we will stuff them.
How to prepare mushroom filling:
Shredding the onion
Lightly fry the onion in vegetable oil.
Finely chop the mushrooms (I use champignons).
Add the mushrooms to the pan with the onions, add salt and fry for a few minutes.
When the mushrooms are ready, add 2 tbsp. l. sour cream. And the filling is ready.
Stuff marinated chicken thighs with mushroom filling.
Cut the potatoes into thin rings.
Grease the baking dish with butter or you can line it with baking paper (in this case you will not have to wash the pan).
Lay out the potatoes.
Water the potatoes with water mixed with sour cream (2 tbsp sour cream + 3 tbsp water + salt).
Place stuffed chicken thighs on top of the potatoes.
Place the dish in the oven preheated to 200 degrees.
The dish will be ready when the potatoes are baked and the stuffed chicken thighs are properly browned. In about 40 minutes.
STUFFED CHICKEN TIGS
For stuffing chicken thighs, it is better to buy boneless thighs. But you can also buy regular thighs and remove the bones from them. For stuffing, cheese, bacon and garlic are used. Bacon adds fat to chicken meat and gives it a smoky flavor. Garlic adds spice. Stuffed chicken thighs are quick and easy to prepare and the dish is very tasty. Stuffed thighs are baked in the oven.
Ingredients
boneless chicken thighs - 8 pcs.
cheese - 200 g
bacon - 100-150g
garlic - 2 cloves
salt pepper
Recipe
Wash boneless chicken thighs, salt and pepper.
Cut the bacon into small cubes, grate the cheese, pass the garlic through a press.
Mix together cheese, bacon and garlic. Stuff the thighs with this mixture.
Place the stuffed thighs on a baking sheet, minced side down.
Drizzle vegetable oil over the top of the thighs to form a golden brown crust on the chicken. Maybe cream.
Bake in the oven until done.
Stuffed chicken thighs are ready.
Recipe for thighs:
1. Wash the prepared chicken thighs, dry them, season with salt and pepper.
2. In a small bowl, beat the egg with 1 tsp. cold water, set aside.
3. Grind the finished corn flakes into coarse crumbs, pour into a small bowl, add 1 incomplete tbsp. l. olive oil, season with red pepper, 1/2 tsp. salt and stir.
4. Preheat the oven to 200°. Dip each chicken thigh into the egg mixture, then roll in the cornflake mixture and press lightly to ensure the breading adheres tightly.
Place the thighs on a greased baking sheet and bake in a well-heated oven until cooked (30 minutes). The thighs should be golden brown.
To prepare the thighs you need:
Chicken thighs - 4 pcs., egg - 1 pc., breakfast corn flakes - 1 cup, red cayenne pepper - 1/2 tsp, salt, ground black pepper, olive oil.
Chicken thigh fillet stuffed with cheese and sweet peppers in the oven is a baked second course that does not need to be served as a side dish. The filling of cheese with bell pepper completely replaces the side dish, and if you add fresh vegetables to the treat, then a full meal for lunch or dinner is ready.
For the second course Chicken thigh fillet stuffed with cheese and sweet peppers oven we purchase:
- chicken thigh fillet (1 kilogram)
- garlic (3-4 cloves)
- sweet chili sauce (3-4 tablespoons)
- sunflower oil (1-2 tablespoons)
- table salt (to taste)
- ground black pepper (to taste)
- semi-hard cheese (100-150 grams)
- bell pepper (1-2 pieces)
Prepare chicken thigh fillet and marinate.
- Wash the chicken thighs under cold running water.
- Place in a deep enamel bowl.
- add sweet chili sauce and sunflower oil to the chicken meat. Mix.
— peel the garlic cloves and squeeze them through a garlic press into a bowl of meat. Mix.
- add table salt and ground black pepper to taste. Mix thoroughly.
— leave the chicken thigh fillet to marinate for 30 minutes in the kitchen. During this time, stir a couple of times.
Preparation of minced meat. Stuff and bake chicken thighs.
- turn on the oven to preheat. We bring the temperature to 200 degrees Celsius.
- wash, remove the stalk and seeds from the bell pepper. Cut the sweet pepper into narrow strips.
- Cut the semi-hard cheese into cubes.
— unwrap each piece of chicken thigh and place cheese blocks and strips of bell pepper inside.
- Roll up the chicken meat. We secure the edges with wooden toothpicks so that when baking the meat roll does not unfold and the filling does not fall out.
- coat the baking tray with sunflower oil so that the stuffed chicken thighs do not burn.
- Place the stuffed chicken on the prepared baking sheet.
- place the baking sheet in the preheated oven.
— bake chicken thigh fillet stuffed with cheese and sweet pepper in the oven for about 30 minutes at 200 degrees.
- Place the finished second course on plates, add fresh herbs and vegetables. We serve a luxurious treat to the table.
Dinner is served! Chicken thigh fillet stuffed with cheese and sweet peppers in the oven.
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