Herb-and-Cheese-Filled Chicken Thighs
- Recipe by Mario Batali
Bastianich suggests a not-too-heavy, rustic red for this cheesy stuffed chicken, like a 2002 Il Frappato from Sicily's Valle dell'Acate. "This wine has a berry-ish Pinot Noir nose with a little tutti-frutti, but nothing too serious," he says. Alternatively, he recommends a 2001 Morgante Nero d'Avola.
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Herb-and-Cheese-Filled Chicken Thighs
- Recipe by Mario Batali
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Herb-and-Cheese-Filled Chicken Thighs
These are delicious and really nice to assemble in advance. We had a few left over and they reheated the next day really well too.
Posted by: STORMYGIRL on February 9, 2009
This recipe was easy to follow and execute. I would consider myself an average cook, but these were well received by my family and guests. I only had 9 thighs and used about half of the stuffing. I did struggle with the tying, but by the last few I had it down pretty good, and the cooking time of 35 minutes was perfect. I didn't baste the thighs at all and the skins were crispy. This was an easy and really great dish.
Posted by: klbrumbaugh on January 25, 2009
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