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Stuffed Chicken Thighs Recipe

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This recipe for Stuffed Chicken Thighs, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Amsler
Added: Monday, June 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken thighs with skin
Herb dressing (your favorite is fine)
2 to 3 good sized potatoes (parboiled)
4 carrots
15 to 16 fresh green beans
4 to 6 cloves of garlic ( to taste)
cranberries (frozen or fresh)
1/2 to 1 cup chicken broth
marjoram chopped fine - to taste(I prefer fresh but dried is fine)
Seasoning salt to taste
3to4 Tbsp. olive oil
pepper to taste

Directions:
Directions:
Simply cut all vegetables (including roughly cut garlic cloves) and toss with olive oil, (you don't want it swimming in olive oil, just everything having a light coating) add seasoning: salt, pepper, and marjoram and put in large casserole pan. Simply prepare the stuffing as directed on package and stuff the chicken thighs with the stuffing under the skin. brush tops of thighs with olive oil, salt and and a bit more marjoram and add to veggies. You now add the chicken broth to pan - you want to keep the pan with approximately 1/4" to 1/2" of broth in pan to steam the food but also to have a nice broth at the end to serve with the chicken and veggies. Cover tightly with foil so everything will steam together for first 45 minutes to an hour, then take the foil off and finish off the cooking to get a nice crispiness to the skin and on the veggies. I set my oven at approximately 350 degrees and turn it up to 400 for the crisping at end.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
2 hours with prep and cooking
Personal Notes:
Personal Notes:
To save time you can use birdseye beans with a twist vegetables - it has green beans, carrots and cranberries in a butter sauce and is a good substitute if you are in a hurry.

 

 

 

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