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Michael Symon Stuffed Chicken Thighs

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1 1/2 pounds boneless (skin on chicken thighs, pounded to 1/4 inch thickness)
1/2 cup roasted and salted pistachios (roughly chopped)
1/3 cup panko bread crumbs
1 tablespoon finely chopped rosemary (plus 2 sprigs)
1/4 cup thinly sliced scallions
4 ounces goat cheese (softened)
2 tablespoons extra-virgin olive oil
2 tablespoons butter
kosher salt and freshly ground black pepper

Preheat oven to 375ºF.
In a mixing bowl, combine the pistachios, bread crumbs, rosemary, scallions and goat cheese.
Season the chicken on both sides with salt and pepper. Lay the chicken thighs skin-side down in front of you on a clean work surface. Spread about 2 tablespoons of the cheese mixture over one chicken thigh, leaving 2 inches of chicken exposed at the end. Tightly roll up the chicken like a jelly roll. Secure the stuffed thigh with two pieces of kitchen twine. Continue with remaining chicken thighs and filling.
Place a sauté pan over medium-high heat. Add the butter, olive oil and sprigs of rosemary. Once the butter has melted, add the chicken and brown on all sides, about 8-10 minutes. Baste the chicken with the rosemary-butter while cooking.
After all of the chicken is browned, place the pan in the oven to finish cooking for another 10 minutes.
Remove from the oven and allow to rest for 5 minutes. Remove the twine, slice and serve.

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