Short on ingredients due to snow and ice,

[elleng]

I found a recipe and improvised. My friend (and I) liked the sauce so much, he's asked me to do it again today, so here it is:

http://www.eatingwell.com/recipes/stuffed_chicken_thighs.html

I did NOT do the 'stuff the thighs' part, just sauteed the thighs, made the sauce (without fennel,) and continued braising the thighs for a while. Served with fusilli. I think the shallots, thyme and wine did the trick. Am adding red/orange bell peppers and celery today, I think.

[grasswire]

1. eating well is so great nt

[GreatGazoo]

2. I have been playing with versions of stuffed chicken legs for the last 4 weeks or so

I love the way they cook. Have been mostly stuffing with rosemary and shallots but there are many ways to go. A cool technique that makes a $1 chicken leg eat like a $20 gourmet feast. I found the recipe while looking through videos on 'fabricating' chicken. This one:

I don't tunnel the lower bone, just take out the thigh bone (femur?). And then I stuff with rosemary and shallot, salt, pepper and maybe a little lemon juice, then fold it up and secure it with a couple toothpicks and roll it in salt and pepper. I roast in a skillet in the 400F oven for about 45 minutes and the skin tightens up and browns nicely. On my last batch I stuck a small sprig of rosemary in next to the lower bone and it really infused the lower leg with more flavor. The pan juices are phenomenal and could be deglazed into a sauce. I am usually so hungry when it comes out that I just spoon the juice and fond onto the chicken and some mashed potatoes.

They show a version where they wrap in plastic and poach it but I haven't tried it that way yet. Seems like the plastic would transfer some taste.

[hobbit709]

3. As long as I have onions, garlic, and hot peppers, I can cook anything.

[Aerows]

4. Me too

But it's a panic if there is no cheese of any sort.