Taste the Air-Chilled Difference®

Stuffed Chicken Thighs With Garlic Supreme Sauce

by , Chef, The Single Barrel, Lincoln, Nebraska

Stuffed Chicken Thighs With Garlic Supreme Sauce

Serves 6

    • For the stuffing:
    • 1 tablespoon butter
    • 4 green onions, thinly sliced
    • 4 ounces ham, finely diced
    • 1 leek (white part only), finely diced
    • 3 ounces mushrooms, thinly sliced
    • 1 garlic clove, minced
    • ½ cup cream
    • 1 cup bread crumbs
    • Salt and pepper to taste

    Heat the butter in a pan and sauté onions, ham, leeks, garlic, and mushrooms until tender. Add cream and reduce by half. Remove from the heat, add the bread crumbs, and combine well. Taste and season with salt and pepper.

      • For the chicken thighs:
      • 6 boneless skinless Smart Chicken thighs
      • Kitchen twine
      • Olive oil

      Lay chicken thighs flat on a cutting board. Cover the chicken thighs with plastic wrap and pound flat with a kitchen mallet. Fill with ham and mushroom filling. Roll the flattened chicken thigh around the stuffing and secure with the kitchen twine.

      Preheat oven to 375°F. Heat olive oil in a sauté pan. When hot, sear the stuffed chicken thighs until well browned on all sides and transfer to a baking dish. Place chicken in the oven and cook about 10 to 15 minutes, until the internal temperature of the chicken reaches 165°F.

      Slice the chicken thighs into medallions and serve with Garlic Supreme Sauce (recipe follows).

        • For the Garlic Supreme Sauce:
        • 2 tablespoon butter
        • 3 garlic cloves, minced
        • 2 tablespoons flour
        • 2½ cups chicken broth
        • ¾ cups cream
        • Salt and white pepper to taste

        Heat butter in a small sauce pan and gently sauté garlic until soft and fragrant. Add flour and stir until well combined and a paste forms. Add chicken broth and stir until well combined. Simmer for approximately 15 minutes. Add cream and simmer for an additional 10 minutes. Season with salt and white pepper.

        Pairing: A light Pinot Noir or American Pale Ale