Chianti braised stuffed chicken thighs on egg noodles recipe

Chianti- Braised Stuffed Chicken Thighs On Egg Noodles Recipe

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Recipe intro

This Chianti braised stuffed chicken thighs on egg noodles recipe is a delightful combination of tender chicken thighs, filled with a flavorful stuffing and cooked in a rich Chianti wine sauce. The succulent chicken thighs are first stuffed with a mixture of herbs, breadcrumbs, and Parmesan cheese, then seared to perfection. They are then braised in a luscious Chianti wine sauce until they become incredibly tender and infused with the bold flavors of the wine. Served on a bed of perfectly cooked egg noodles, this dish is a true delight for both chicken and pasta lovers alike.

Keywords: Chianti, braised, stuffed, chicken thighs, egg noodles

Chianti braised stuffed chicken thighs on egg noodles recipe details

Chianti braised stuffed chicken thighs on egg noodles recipe, recipe Rating: 4.8
Number of votes:134 Ingredients
1. Ground black pepper (1/4tsp)
2. salt (1/2tsp)
3. chopped fresh thyme (2tsp)
4. chopped fresh parsley (2tbsp)
5. egg (1large)
6. minced shallots (1large)
7. freshly grated parmesan cheese (1/2c about 1 ½ ounces)
8. fresh breadcrumbs from crust less day-old French bread (1/2c)
9. skinless boneless chicken thighs (8large about 2 ½ pounds)
10. olive oil (2tbsp)
11. dried basil (1tsp)
12. bay leaf (1)
13. canned crushed tomatoes in puree (2c)
14. canned low-salt chicken broth (3c)
15. Chianti or other dry red wine (1bottle about 750ml)
16. minced garlic (6cloves)
17. finely chopped onions (3/4c)
18. chopped pancetta or bacon (1/4c)
19. olive oil (2tbsp)
20. egg noodles (1pound)

Method of preparation

1. Take a bowl of medium size, mix the first 9 ingredients in it. Mix them properly.

2. Take 1 thigh, place it on work surface. Stuff 2 tablespoon of mixture in the area of thigh from where the bone was removed. Wrap the chicken thigh and tie it with string. Make more stuffed thighs in same way. Then sprinkle salt and pepper over the thighs.

3. Take a large heavy frying pan, place it over medium-high heat. Heat olive oil in it and add pancetta in it and then saute it for about 5 minutes until it gets light brown and fat gets rendered. Drain the pancetta on paper towel. Add chicken in pan and cook for about 10 minutes until it gets golden from all sides.

4. Place the chicken on a plate. Then add garlic and onion in the pan and saute them for about 10 minutes until they get soft. Place the pancetta again to the pan and add wine in it. Keep it to boil for about 12 minutes until the mixture gets reduced to 2 cups. Add chicken thighs, basil, bay leaf, tomatoes and broth in it. Keep this mixture to boil.

5. Then turn down the heat to low, uncovered the pan and keep it to simmer for about 35 minutes until the chicken gets cooked.

6. Place the chicken to a bowl; cover it to keep it warm. Simmer the sauce in the pan until it gets thickened. Add salt and pepper in it. Cook noodles in a large pot of boiling water until it get soft. Then drain and place the noodles in large serving plate. Place chicken thighs over noodles and spread sauce over it and then serve.

Number of servings – 6 to 8