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Stuffed chicken thighs - you must make this!!!

stuffed chicken thighs

This recipe for stuffed chicken thighs is the absolute bomb. It’s simple, healthy, quick, easy, and not expensive. Best of all the leftovers are even better than the original and they make the most awesome sandwich ever.

stuffed chicken thigh sandwich

Stop your swooning as I simply cannot be responsible for any injuries that may occur when you slip on your own drool and fall to the floor in a seizure of envy for this, the most glorious sandwich in the world. Hyperbole…me….no fracking way dude. I mean it, this is the best sandwich ever. Sigh! I even get all nostalgic when I think about the deliciousness that is this sandwich.

I love chicken and the thigh is the best, most flavorful cut and it’s also pretty cheap to buy a mess of thighs at Trader Joe’s. I stuffed 20 of them and my only regret is that I didn’t do twice as many. The recipe includes a simple red-pepper tomato sauce that you can start first before you stuff the chicken.

The sandwich is simple. Take a nice sandwich roll and split it in two. Give it a quick brush with some olive oil and place it on a hot griddle (don’t skip this part..the warm roll with the crisp insides really is perfection). While the roll is heating up take about 2 thighs per sandwich and slice them into 6 to 8 slices. Place the chicken in a microwave-safe container and cover it with the sauce…about 4 tablespoons per sandwich. Heat in the microwave. Once the bun is toasty warm and crisp plop a slice of pepper-jack cheese on the bottom bun and then pile on the chicken and follow with the sauce. Top it with another slice of pepper-jack and there you have it …sandwich perfection.

This is going into the family dinner rotation so that we can have awesome sandwiches for lunch. Try it, you’ll love it.

Stuffed Chicken Thighs with a Red Pepper Tomato Sauce
Inspired by a recipe from Michael Chiarello
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For the sauce:
1 tablespoon extra-virgin olive oil
2 clove garlic minced
1 dried bay leaf
1 large red bell peppers diced
1 can puree tomatoes 28 oz.
1 handful fresh oregano leaves
salt and pepper

The stuffing and chicken:
3 garlic cloves
1 handful fresh oregano leaves
Pitted Kalamata olives, 6 ounce jar drained
5 tablespoons extra-virgin olive oil
20 chicken thighs, boneless, skinless

Preheat the oven to 375°. Put all the sauce ingredients into a medium sauce pan and bring to a boil reduce to a simmer with the lid off.

Drop all the stuffing ingredients into the workbowl of your food processor and pulse until it forms a paste.

Lay the chicken out on your work surface and salt them on both sides. Place 1 or 2 teaspoons of the stuffing in each chicken thigh and then roll them up and place them on a sheet pan covered with parchment. Place them so that the loose edge of the roll is down against the sheet pan, that way they won’t spring open and you don’t need to go to the trouble of tying them shut. Bake them in the oven for 30 minutes or until done.

Rinse the food processor’s work bowl and then take the sauce off the heat and por it into the work bowl. Let it sit and cool for at least 10 minutes. Then process until smooth. Pour it back into the saucepan and keep it hot over a low flame.

Serve the chicken with a dollop of sauce on top. Enjoy.

August 1, 2008 | Filed Under food 

comments

13 Responses to “Stuffed chicken thighs - you must make this!!!”

  1. Dev on August 1st, 2008

    Dark meat chicken & garlic…..you had me at hello!!!!

  2. Natasha on August 1st, 2008

    I WANT this NOW! I need it! I have to have it! I crave it! aaaaargh!

  3. [eatingclub] vancouver || js on August 1st, 2008

    I think I wouldn’t mind stuffing thighs (as opposed to stuffing breasts). Thighs are more delicious. This does look delicious and with three exclamation points, how can I resist?

  4. Lo on August 2nd, 2008

    They do look fabulous, slurking around in their pepper sauce.
    *sigh* Alright, alright. I’ll try them. If I can find red peppers at the farmer’s market.

    So, did they cure your summer cold? Or would you still hold the snickerdoodles responsible? (hope you’re feeling better)

  5. Specs on August 3rd, 2008

    This isn’t a recipe, its pure sin!

    I’m THIS close to reaching the thrashing-around-in-your-own-drool-with-envy stage.

    Excellent Recipe!

  6. MadLisa on August 3rd, 2008

    This looks so good! I make a very similar dish, but not in a sandwich (but served with crusty bread of course–lots!) Chicken thighs are the best, pretty much all we eat around here when it comes to chicken! I haven’t bought a sorry, dry chicken breast in ages. Drool, drool…..

  7. Marians on August 3rd, 2008

    Yay! Interesting…

  8. Jerry on August 3rd, 2008

    YUMMY!

  9. Jude on August 3rd, 2008

    Considering how abnormally enthusiastic you are with this recipe, I’m sold. I will definitely try it.
    Michael Chiarello is creepy, though.

  10. cristie on August 4th, 2008

    Your words said “make it!” but your photo convinced me. Thanks. I’ve been looking for a way to make the less- expensive chicken thighs tasty.

  11. Amy on August 5th, 2008

    I’m usually the one who tries recipes from your website, but this time, my husband dived in and made this one. Wow! The stuffed chicken thighs were extremely flavorful. We didn’t puree the tomato sauce and left it chunky, and that tasted great, too. I usually hate chicken leftovers and refuse to eat them the next day, but I am looking forward to these leftovers!

  12. Lizzie on August 11th, 2008

    Chicken thigh meat is pretty much the only chicken I buy now, I find the breast meat hopelessly bland. This recipe looks amazing - garlic and olives, yum yum…

  13. Marsha Calhoun on October 31st, 2008

    I’d filed this to make some day, and that some day was yesterday, when I had bone-in, skin-on chicken thighs, lots of fresh oregano, and a spare pepper. I boned and skinned the thighs, stuffed them as you directed, and they were beyond good - definitely a keeper recipe! I had two for breakfast today.

    But I’m curious - why parchment paper (which leaks through) instead of foil?

    Thanks again for a wonderful recipe I am coming to know and love!

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