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Herb and Cheese Chicken Thighs

Out of all the recipes I post I would say about half of them come from Food & Wine, and about a third of them come from Mario Batali. So this potato was super pumped when this month’s Food & Wine was all about Mr. Batali. I love his cookbooks, his restaurants and his terrible orange crocs.

We probably eat chicken thighs about once a week at our house. Luckily, we’re both dark meat people, unless I’m making Thomas Keller’s whole roasted chicken, which I make an exception for. If you never make anything again, make Thomas Keller’s chicken.

This recipe will be a nice addition of the chicken thigh rotation of recipes I have on hand. It wasn’t too complicated, and the skin came out super crispy. I served the thighs over collard greens with bacon & leeks. Perfect combination for a quick weeknight dinner. Also, I halved this recipe since I was only cooking for two, but 16 chicken thighs is probably about right for a family dinner.

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Herb-and-Cheese-Filled Chicken Thighs (Food & Wine, Mario Batali)

1 1/2 cups fresh bread crumbs
1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
2 large eggs, lightly beaten
1/2 cup grated Provolone cheese (I used a mixture of provolone, mozzarella and romano)
1/2 cup coarsely chopped basil
1/4 cup coarsely chopped flat-leaf parsley
Finely grated zest of 2 lemons
1 tablespoon finely chopped rosemary
16 boneless chicken thighs with skin (about 5 ounces each)
Salt and freshly ground pepper

Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper

Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.

Categories: Entertaining, Main Dish, Recipes

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