CraigC
Guru
Ingredients
4oz sweet, Italian sausage, bulk or about 1 link, casing removed and crumbled
1/2 cup fresh bread crumbs from day old loaf, no crust
1/2 fresh grated parmesan cheese
1 large shallot or equal amount of red onion, minced
1 large egg
2 Tbsp chopped, fresh parsley
2 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
8 large boneless, skinless chicken thighs
2 Tbsp olive oil
1/4 cup chopped pancetta, guanciale or bacon
6 cloves garlic, minced
1 750 ml bottle of chianti, mid range and drinkable
3 cups low sodium chicken broth
2 cups canned crushed tomatoes in puree
1 bay leaf
1 tsp dried basil
Directions
1) Mix first 9 ingredients in a medium bowl.
2) Place 1 chicken thigh on a work surface.
3) Fill the area where the bone was removed with 2 Tbsp of stuffing mix. Wrap the thigh around filling and tie with butchers twine. Repeat with remaining thighs.
4) Sprinkle with S&P.
5) Heat oil in a large, heavy skillet over med-high.
6) Add pancetta and saute until lightly brown, about 5 minutes. Transfer to papper towels to drain.
7) Add chicken to the pan and cook in the drippings until golden on all sides, about 10 minutes. Transfer to a plate.
8) Add onion and garlic to pan and saute until tender, about 10 minutes.
9) Return pancetta to pan, add wine, simmer until mixture is reduced to 2 cups, about 12 minutes.
10) Add broth, tomatoes, bay leaf, basil and chicken thighs. Bring to a boil. Then reduce heat and simmer, uncovered until chicken is cooked through. About 35 minutes
(Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat before continuing)
11) Transfer chicken to bowl and cover to keep warm.
12) Simmer sauce until slightly thickened and reduced to 4 cups, about 10 minutes. Season with S&P.
The recipe calls for serving over egg noodles, but I think polenta or risoto milanese would work great.
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