Chicken Thighs with Ricotta & Herbs
Chicken thighs are one of my favorite pieces of the chicken. They are moist, tender, versatile and can retain all of their excellent qualities whether they are roasted, broiled, braised or stewed. This recipe is easy to make, just takes a bit of time to stuff and tie the pieces, and this part of the prep can be done a day ahead. You can either practice your deboning skills or have the butcher remove the bone for you. For a slightly different flavor for the sauce, try substituting Marsala or Madeira wine for the white wine.
Ingredients
- 8 chicken thighs (boned, skin on)
- 3/4 cup ricotta (210g)
- 1/4 cup grated Parmesan cheese (21g)
- 1 tbsp dry bread crumbs (15g)
- 1/4 cup flat leaf parsley - finely chopped (15g)
- 1/4 cup fresh basil - finely chopped (15g)
- 2 medium garlic cloves, minced
- 2 tsp orange zest (3g)
- salt & pepper to taste
- 2 tbsp olive oil
- 1 cup dry white wine (230ml) or Marsala or Madeira
- 1/2 cup chicken stock (115g) Vegetable may substituted
- 3 tbsp butter (42g)
Instructions
- Remove the bone from the chicken thighs, and leave the skin intact.
- Mix the ricotta with the Parmesan, minced herbs, bread crumbs, garlic, orange zest and salt and pepper to taste. Scoop about a level tablespoon of the filling into the center cavity of the boned chicken thighs. Wrap the thigh meat around the stuffing. Use kitchen string to tie each piece to keep it intact during the roasting process. It is almost impossible to keep a bit of the stuffing from leaking out as the thighs shrink slightly during the roasting process. Not to worry. There will be enough left inside to still be delicious.Note: Look for a ricotta that is on the firmer side like Calabro and Bellweather Farms. These are my two favorites as they have the least amount of liquid, and have a great flavor and texture. The best is if you can find freshly made at an Italian Delicatessen.
- Pour one tablespoon of the oil into an oven- safe heavy fry pan or roasting pan. The pan you use should be large enough to hold the chicken thighs in a single layer with at least an inch of space between each. Heat the oil just to the point when you see it becomes a bit hazy, then place the thighs, skin side up. Sprinkle with salt and pepper, and drizzle the remaining one tablespoon of olive oil over the tops.
- Place the chicken in a preheated 375° oven for standard and 350° for Convection for 25 minutes. Turn the thighs over and add 1/4 cup of the wine and 1/4 cup of the chicken stock. Continue to roast for an additional 20 minutes. Transfer the chicken to a platter, remove the kitchen twine and cover with a sheet of foil to keep them warm.
- Use a spoon to scoop off what fat you can from the roasting pan. It isn't necessary to remove all of it. Place the pan over medium heat and add the remaining 3/4 cup of wine. As the wine reduces, scrape the brown bits, along with bits of stuffing that might have leaked out of the chicken thighs and let it "melt" into the wine. When the wine has reduced by half, add the chicken stock and cook for another 3 to 4 minutes. Remove the pan from the heat and stir in the three tablespoons of cold butter. The cold butter will thicken the sauce a bit and add a richness to the flavor. Spoon the sauce over the thighs, sprinkle with a bit more of minced parsley and serve.
- This dish is excellent served over creamy polenta, pasta with butter and parmesan cheese, or mashed potatoes.