Italian Meat - Poultry and Game Recipes - Stuffed Chicken Thighs (Coscia di Pollo Ripieno) Recipe

Ingredients

• 75 ml/5 tbsp Pesto

• 5 ml/1 tsp paprika

• 8 chicken thighs, boned

• 60 ml/4 tbsp olive oil

• 1 red onion, chopped

• 1 onion, chopped

• 400 g/1 large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 7 fresh basil leaves, chopped

• 150 ml/2/3 cup white wine

• 1 red (bell) pepper, sliced

• 1 green (bell) pepper, sliced

• 1 orange (bell) pepper, sliced

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Method:

1. Blend the pesto with the paprika and spread a little of the mixture under the skin of each chicken thigh.

2. Heat half the oil in a frying pan (skillet) and cook the chicken for 10 minutes until browned all over. Remove from the pan.

3. Add the onions to the pan and cook for 3 minutes. Stir in the tomatoes, tomato puree and the basil leaves.

4. Add the chicken thighs and stir in the white wine and simmer for 5 minutes.

5. Put the peppers and the remaining oil in a separate frying pan and cook for 5 minutes.

6. Pour over the chicken thighs and place in a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes.