Stuffed chicken thighs with wild garlic

Stuffed chicken thighs with wild garlic

Total: 40 min. | Active: 40 min.
gluten-free
Nutritional value / person: 447 kcal
, Fat: 32 g
, Carbohydrate: 11 g
, Protein: 29 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare

4 chicken thighs

Filling

2 bunch wild garlic (approx. 40 g)
120 g plain organic cream cheese
1 tbsp liquid honey
¼ tsp salt
some toothpicks

Chicken

1 tbsp olive oil
½ tsp salt
a little pepper

Vegetables

1 tbsp olive oil
200 g baby carrots
¼ tsp salt
a little pepper
3 spring onions incl. green parts
1 dl water
½ tsp sugar
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How it's done

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To prepare

Remove the lower thigh bones from the chicken.

Filling

Finely chop the wild garlic, place in a bowl with the cream cheese and honey, mix, season with salt.

Spread the filling inside the resulting openings of the chicken thighs. Seal using cocktail sticks.

Chicken

Heat the oil in a frying pan. Season the chicken thighs, add, fry for approx. 10 mins. on each side, turning occasionally. Reduce the heat, cover and fry for approx. 15 mins. over a low heat. Remove the lid and cook for a further 5 mins.

Vegetables

Heat the oil in a non-stick frying pan. Add the carrots, season, sauté over a medium heat for approx. 5 mins. Reduce the heat.

Halve the spring onions lengthwise and crosswise, add with the water, cover and simmer for approx. 5 mins. Remove the lid, sprinkle with sugar, cook until the water has evaporated. Serve the vegetables with the chicken thighs.

Good to know
Tip: Instead of wild garlic, use 1 bunch parsley, 1 bunch basil and 1 pressed garlic clove.
Tip: Use chicken breasts instead of chicken thighs, but only fry for approx. 10 mins. on each side.

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