Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.
As I lately have a little time, I had been browsing on the web the other day. Looking for fresh, challenging thoughts, inspiring recipes that I’ve never tried before, to impress my family with. Searching for quite some time unfortunately could not discover lots of interesting things. Just before I thought to give up on it, I came across this yummy and easy dessert simply by chance. It looked so fabulous on its image, it called for urgent actions.
It absolutely was not so difficult to imagine the way it’s made, how it tastes and how much my hubby will probably like it. Actually, it is very easy to impress the man in terms of treats. Anyway, I went to the website: Suncakemom and simply followed the detailed instuctions that were coupled with nice snap shots of the process. It just makes life quite easy. I could suppose it’s a slight hassle to take pics in the midst of baking in the kitchen because you will often have gross hands and so i pretty appreciate the effort and time she put in for making this blogpost and recipe conveniently followed.
With that said I’m empowered presenting my very own recipes in the same way. Appreciate your the thought.
I was tweaking the main mixture create it for the taste of my family. I have to tell you it turned out an awesome success. They loved the flavour, the overall look and loved getting a delicacy such as this in the middle of a lively week. They quite simply requested lots more, a lot more. Thus next time I am not going to commit the same miscalculation. I am going to multiply the quantity .
This recipe was inspired by Stuffed Chicken Thighs Recipe recipe from SunCakeMom
How to make Stuffed Chicken Thigh:
Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.
Do it in batches if necessary and puree them.Alternatively use the old school method of chopping everything up with a sharp knife.
Add egg and the optional parmesan cheese and mix them together well.
Pull up the skin on one end of the chicken thighs.
Fill it up as much as possible.
Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.
Place the filled chicken thighs onto a tray.
Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.
Take the cover off then roast the chicken thighs until golden brown.
Serve it whole or halved.