Braised Stuffed Chicken Thighs
8 boneless, skinless chicken thighs
7 tbsp extra virgin olive oil, divided
1 cup onion, finely chopped, divided
1/4 cup bacon, finely chopped
3/4 cup breadcrumbs
1/2 cup parsley, chopped (divided)
2 tbsp dried oregano, divided
1/4 cup pecorino cheese, divided
5 cloves garlic, minced
2 cups dry red wine
28 ounce can chopped tomatoes
4 tbsp fresh basil, chopped
1/2 tsp red pepper flakes
1 lb uncooked pasta
Salt and pepper to taste
Heat a frying pan with 3 tablespoons olive oil until lightly smoking. Add 1/2 cup onions and the bacon and cook for about 5 minutes, stirring often, until the onions are soft and the bacon is cooked.
Add the breadcrumbs, 3 tbsp parsley, 1 tbsp oregano, salt, and pepper and mix well. Then remove from heat and stir in the cheese.
Fill each chicken thigh with 2 tablespoons of the breadcrumb stuffing. Roll the chicken up tightly and tie securely with kitchen twine.
Heat 2 tablespoons of oil and brown the thighs on all sides over medium heat until golden brown, about 10 minutes. Then set aside.
For the sauce, in a large pot, heat 2 tbsp oil until lightly smoking and then cook the remaining onions until soft, about 5 minutes. Add the garlic and cook for another 2 minutes.
Add the wine and increase heat to bring to a slow boil, cooking until it reduces by half. Then stir in the tomatoes, the remaining parsley and oregano, the basil, and pepper flakes. Bring to a boil, then reduce to a simmer and add the chicken thighs.
Cover the pot and cook for an hour and a half.
Meanwhile, prepare the pasta in boiling, salted water, then drain.
Remove the chicken from the sauce, cut off the twine, and slice crosswise.
Toss the chicken in the braising sauce, then pour into a serving platter. Top with the chicken thighs and serve.
Approximate Nutritional Values: http://www.food.com/recipe/stuffed-chicken-thighs-braised-in-chianti-141724