Stuffed chicken thigh fillets recipe

Stuffed Chicken Thigh Fillets recipe

This article was published by: Matthew

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Ingredients

4	chicken thigh fillets
1 small	carrot
1 small	zucchini
1 stalks	celery
1 tbsp	clarified butter
300 ml	strong chicken stock
1 tbsp	flour
1 tbsp	wholegrain Dijon mustard
100 ml	cream
	salt and pepper to taste
	chopped parsley to garnish

Instructions

Trim any fat and uneven pieces from chicken fillets. Season with salt and pepper and rub each with ½ tsp. of wholegrain mustard.

Cut vegetables into thin strips, about 5-7cm longer than the width of the chicken. Place a parcel of 3-4 of each vegetable onto chicken and roll, secure with a tooth pick.

Heat the clarified butter in a large saucepan and brown the chicken pieces on all sides. Remove chicken from pan and keep warm.

Whisk in the flour and pour in the stock. Add mustard, salt and pepper, and then put chicken back into the pan. Cover and simmer for about 30 minutes, depending on how well cooked you like your vegetables. Turn chicken pieces over occasionally. Stir in the cream and check the seasoning.

Serve on a bed of rice and sprinkle with chopped parsley.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a