Stuffed Chicken Thighs Braised In Chianti

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 link hot italian sausage, casing removed, meat crumbled
• 1/2 cup stove top stuffing mix, can use regular bread crumbs
• 1/2 cup parmesan cheese, freshly grated
• 1 small yellow onion, chopped
• 1 large egg
• 2 tablespoons dried parsley
• 2 teaspoons dried thyme
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper
• 8 large boneless skinless chicken thighs
• 2 tablespoons olive oil
• 4 slices jalapeno-flavored bacon (that's what i had on hand)
• 3/4 cup onion, finely chopped
• 6 garlic cloves, finely minced
• 1 (750 ml) bottle chianti wine (dry red wine)
• 3 cups low sodium chicken broth (homemade)
• 14 ounces italian stewed tomatoes
• 1 teaspoon dried basil
• 1 lb egg noodles

Recipe

• 1 mix first 9 ingredients in a medium bowl.
• 2 lay 1 chicken thigh on work surface.
• 3 fill the area that the bone was removed with a generous 2 tablespoons of the stuffing mix.
• 4 wrap the thigh around the stuffing and tie with kitchen string to hold it together.
• 5 repeat with remaining thighs and stuffing.
• 6 sprinkle with salt and pepper.
• 7 heat oil in heavy large skillet over medium-high heat.
• 8 add bacon; sauté until light brown and fat is rendered, about 5 minutes.
• 9 drain bacon on paper towels.
• 10 add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes.
• 11 transfer to plate.
• 12 add onion and garlic to skillet; sauté until tender, about 10 minutes.
• 13 return the bacon to the skillet.
• 14 add wine; boil until mixture is reduced to 2 cups, about 12 minutes.
• 15 add broth, tomatoes, basil and chicken thighs; bring to boil.
• 16 reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
• 17 transfer chicken to a bowl; cover to keep warm.
• 18 simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes.
• 19 season to taste with salt and pepper.
• 20 meanwhile , cook egg noodles in large pot of boiling salted water until tender. drain.
• 21 transfer noodles to a large platter and top with chicken and sauce and serve.