STUFFED CHICKEN THIGHS WITH RED PEPPER-TOMATO SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.
- To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.
- Preheat the oven to 400 degrees F.
- Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.
- Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.
- Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.
- Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.
- Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.
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dana webb
[email protected]I'm not a fan of chicken thighs, but I made this dish with boneless, skinless chicken breasts and it turned out great! The chicken was tender and juicy, and the sauce was flavorful and tangy. I would definitely make this dish again with chicken breas
Ninja Shaon
[email protected]I made this dish in a slow cooker and it turned out great! The chicken was fall-off-the-bone tender and the sauce was flavorful and rich. I would definitely make this dish again in the slow cooker.
Ndubuisi Judith
[email protected]This dish is a bit spicy for my taste. I would recommend using less cayenne pepper, or omitting it altogether.
Tarsem Singh
[email protected]I'm not a fan of red peppers, so I used green peppers instead. The dish turned out great! The chicken was juicy and the sauce was flavorful. I would definitely make this dish again, even with the green peppers.
Gabby Cruz
[email protected]This recipe is a great way to use up leftover chicken. I made the chicken thighs ahead of time and then used them to make this dish. The sauce was flavorful and the chicken was tender. I would definitely make this dish again.
Sofiy Sof
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the chicken and the sauce. I would definitely make this dish again for a party.
Md Asraful
[email protected]I followed the recipe exactly and the chicken was overcooked. I would recommend cooking the chicken for less time, or at a lower temperature.
Davina Simba
[email protected]This recipe was a bit bland for my taste. I added some extra spices to the chicken and sauce, and it turned out much better. I would recommend this recipe to anyone who likes mild flavors.
Abdulwahab Jalloh
[email protected]I made this dish for my family and they loved it! The chicken was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe to anyone looking for a flavorful and easy-to-make chicken dish.
Ruth Mkenya
[email protected]This dish was a bit more work than I expected, but it was worth it. The chicken was incredibly tender and the sauce was flavorful and rich. I would definitely make this dish again for a special occasion.
Yasir Mateen
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The chicken is always moist and flavorful, and the sauce is delicious. I've made this dish several times and it's always a hit.
Alina Zohaib
[email protected]This recipe is a keeper! The chicken was juicy and tender, and the sauce was packed with flavor. I served it over rice and it was a perfect meal.
DRH INTERNATIONALEO
[email protected]I'm not usually a fan of chicken thighs, but these were delicious! The stuffing was flavorful and the sauce was tangy and sweet. I will definitely be making this dish again.
Bullagrive D Naomi
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the stuffed chicken thighs and the sauce was a perfect accompaniment. I will definitely be making this dish again.
Kamrun Naher
[email protected]This dish was easy to make and turned out great! The chicken was moist and flavorful, and the sauce was rich and savory. I would definitely recommend this recipe.
brentonchristopher
[email protected]I followed the recipe exactly and the results were amazing! The chicken was cooked perfectly and the sauce was delicious. My husband and kids loved it.
Sk Afghan
[email protected]These stuffed chicken thighs were a hit with my family! The red pepper tomato sauce was flavorful and tangy, and the chicken was juicy and tender. I will definitely be making this dish again.