Bacon Wrapped Stuffed Chicken Thighs

The scents of the roasting chicken. smoky bacon and  poultry seasoning seem to trigger happy, comforting memories for people and they eagerly dive into this humble dish as though it was the finest cuisine available. And in some ways it is, because what is finer than food that evokes happy thoughts and comfort?

This has become a great “go to” dish for me, because while it is really quite simple to put together and affordable – it tastes and looks very special!  Boneless, skinless chicken thighs seem to always be on sale…….. I can’t resist such great food deals, so I buy the family pack and freeze them flat and always have them on hand.  Of all the ways I’ve made stuffed boneless-skinless chicken thighs, this version is a hands-down favorite.

This recipe is enough for four large stuffed thighs. Rinse  your fresh boneless skinless chicken thighs and pat dry, or thaw your frozen thighs and set aside while you prepare the stuffing. Preheat  oven to 350 degrees.

 

Stuffing for Chicken Thighs Recipe:

• 2 cups toasted small bread cubes
• 1/2 rib celery, minced
• 1/2 onion, minced
• 1/2 carrot, peeled and minced
• 1/2 stick butter
• Chicken stock or water for moistening
• 1 teaspoon poultry seasoning*, to taste
• Salt and pepper

 

Directions:

Homemade stuffing is easy – just take any day old bread (or two, three, four days old…) and cut into small cubes. Mince your vegetables and saute in a medium sauce pan wth the butter and poultry seasoning until softened, on medium heat.  Put breadcrumbs onto a non-stick oven pan and cook in a 350 degree oven for several minutes, shaking the pan occasionally until they are toasted brown. Of course, if you prefer a pre-seasoned bagged stuffing, just follow the package directions and stuff the chicken thighs as described below.

 

* Poultry seasoning is available in other than the ‘yellow box’, which is a powdered down mix that can be much improved upon. Try to find a brand that has the herbs in heftier form – the taste is much, much better! If you can’t find one, try mixing up you own from the dried herbs you have on hand:

• Sage
• Rosemary
• Thyme
• Oregano
• Parsley

 

 

 When the bread cubes are nicely golden brown, add to the sauteed vegetable and herb mix, stirring well until bread is coated. Slowly add some stock or water to moisten it, stirring well between additons of the liquid. When the stuffing is moist, allow to sit for a few minutes so that the bread can absorb the moisture and you can more easily tell that it is to the consistency you like.  When the stuffing is prepared, taste for salt, pepper and herb seasoning.

Ingredients for Bacon Wrapped Stuffed Chicken Thighs:

• 4 boneless/skinless chicken thighs
• 4 slices thick  bacon
• One recipe, prepared of stuffing (above)

 

Directions to assemble:

Lay a chicken thigh flat on the cutting board, (what would be the skin side down) and place a good sized mound on top, enough so that the sides just meet each other when you fold them over.

Press firmly together and wrap one one piece of bacon around the bundle. I used an all-natural, nitrate and nitrite free bacon with a liquid smoke coating that is available in the regular supermarket now – it was superb!  Thick cut and with a wonderful aroma and taste, it really helped to make this dish special.

 

 

Bake the chicken seam side down on a non-stick high-sided  baking sheet at 350 degrees for 30 to 35 minutes, depending on the size of the chicken thighs.

When done, allow to cool for a few minutes, plate and enjoy -  I’m thinking you’ll want to make them over and over again, adding your own special touches and flavors!