The sisters grew up on eating lots of leg quarters. They were inexpensive and very tasty. Our Mom would stock the freezer with leg quarters when the local grocery store would put them on sale. Oh the memories of Mom calling her girlfriends and asking them if they wanted to make the run with her to Albany to get some leg quarters for quenty nine (.29)cent/pound. Our mom has lots of different ways to make chicken thighs. Here is one of our favorites. These chicken thighs are great served on a bed of rice with a side of fresh peas and fried cornbread to sop up the pea juice. That is some kind of good eating.
Stuffed Chicken Thighs
What you will need-
2 slices of bacon, chopped finely
1 pound white button mushrooms, finely chopped
1 shallot, minced
Salt and freshly ground pepper
1 teaspoon chopped thyme
¼ cup cream cheese
2 tablespoons feta cheese
8 boneless chicken thighs with skin
1 tablespoon extra-virgin olive oil
1 teaspoon all-purpose flour
½ cup chicken stock
Make the chicken-
Lots of steps to this recipe folks but is not hard. It is worth every step. First, get your oven preheated to 350 degrees. Get you a large skillet and add your chopped bacon to it. Cook over medium heat, stirring until crisp, about 6- 8 minutes. Remove bacon and reserve the driipings in the pan. Alright, next add your mushrooms and shallots. It should be smelling pretty good by now. Cook for about 8 minutes or until the shrooms are tender, season with with salt and pepper. Next add the thyme, bacon, cream cheese and feta and let cool slightly. Taste it and see if it needs anything. If it does, add it. If not move on to the next step. Go on and cut your kitchen string. You will need 2 pieces for each piece of chicken. Make sure the string is long enough to go around the thigh. Arrange your chicken thighs on a work surface, skin side down. Get your meat pounder out and lightly pound the thighs until they are flat. Don’t be beating the hell out of them because they will start to fall apart. You won’t be able to stuff if they fall apart. Next you are going to want to spread the mushroom mixture evenly over the thighs and roll the chicken thighs up. Tie each bundle with kitchen string in 2 places. Trim excess string. In a large, ovenproof skillet, heat the olive oil. Season the chicken with salt and pepper and place in the skillet. Make sure your oil is hot before you put in the pan but not too hot. Cook over medium high heat, until lightly browned all over, this will take about 5 – 7 minutes. Transfer to the oven, skin side up, and roast for about 12-15 minutes, or until chicken is done. Turn the oven to broil and broil for about 1 minute, until the skin is browned and crispy. Transfer the chicken to a plate and cover loosely with foil. Pour the drippings into a bowl, reserving 1-2 teaspoons in the skillet. Whisk in the flour and cook over medium heat for 2-4 minutes. Whisk in stock and cook until slightly thickened, about 3 minutes. Pour the reserved pan drippings into the sauce and season with salt and pepper. Remove the strings from the chicken thighs and drizzle with the sauce. Get back Jackson because this is going to be so good. Serve with a pot of rice. Make sure to drizzle the sauce/gravy over the chicken and rice. Yummy!!!