Stuffed Chicken Thighs Braised in Tomato Sauce

Juicy chicken thighs and tangy tomato sauce make this a show-stopping protein option for any meal. Stop by your local Fareway Meat Market to get the best chicken thighs for this recipe!

Directions

To prepare stuffing & chicken:

1. Combine spinach and breadcrumbs in a medium bowl with Parmesan, a lightly beaten egg, 2 tablespoons finely chopped onion, 1 tablespoon garlic, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt until well blended.
2. Cover and refrigerate for at least 30 minutes or up to 1 day.
3. Place a chicken thigh skinned-side down on a work surface.
4. Fill the thigh with 2 to 3 tablespoons of the stuffing, first filling the area (or pocket) left by the bone and placing the rest in the center of the thigh.
5. Roll the thigh closed and secure with 2 pieces of kitchen string.
6. Repeat with the remaining thighs and stuffing (You may have leftover stuffing).
7. Season with the remaining 1/4 teaspoon pepper and salt.
8. Heat oil in a large, heavy, high-sided skillet or Dutch oven over medium-high heat.
9. Reduce heat to medium and add half the thighs, seam-side down.
10. Cook, turning 2 or 3 times, until brown on Remove the thighs with a slotted spoon; tent with foil to keep warm.
11. Season with 1/2 teaspoon pepper and 1/4 teaspoon salt.
12. Serve the chicken with the sauce.

Nutrition