4 oz. ground sweet Italian sausage
1/2 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 large shallot, minced
1 large egg, beaten
2 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. ground black pepper
5 large skinless boneless chicken thighs (about 2 lb)
2 Tbsp. olive oil
1/4 cup chopped pancetta or bacon
3/4 cup finely chopped onion
4 garlic cloves, minced
600 ml Merlot/Chianti/any dry red wine
2 cups low-salt chicken broth
1 can diced Italian style tomatoes (14.5 oz)
1 can tomato puree (6-8 oz)
1 bay leaf
1 tsp dried basil
1/2 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 large shallot, minced
1 large egg, beaten
2 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. ground black pepper
5 large skinless boneless chicken thighs (about 2 lb)
2 Tbsp. olive oil
1/4 cup chopped pancetta or bacon
3/4 cup finely chopped onion
4 garlic cloves, minced
600 ml Merlot/Chianti/any dry red wine
2 cups low-salt chicken broth
1 can diced Italian style tomatoes (14.5 oz)
1 can tomato puree (6-8 oz)
1 bay leaf
1 tsp dried basil
1. Mix first 9 ingredients in a medium bowl. Divide into 5 portions. Place once chicken thigh on a work surface. Fill with one portion of the sausage mixture. Wrap chicken thigh around filling and tie with kitchen string. Repeat with remaining chicken things. Sprinkle generously with salt and pepper.
2. Heat olive oil in heavy large skillet over medium-high heat. Add pancetta/bacon; saute until pancetta is light brown and fat is rendered, about 5 minutes. Drain on paper towels.
3. Add chicken to drippings in pan; cook until golden on all sides, about 10 minutes. Transfer to plate.
4. Add onions and garlic to pan; saute until onion is soft, about 10 minutes. Be sure to stir constantly so garlic won't burn.
5. Return pancetta to pan. Add wine and boil until mixture is reduced, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs, bring to boil. Reduce heat and simmer uncovered until chicken is cooked through, about 35 minutes.
6. Serve over hot cooked noodles or mashed potatoes.
Note: I served the chicken over hot mashed potatoes with cooked peas -- made a well in the mashed potatoes, spooned peas into it and place one chicken thigh & sauce over the peas and mashed potatoes. There was enough sauce left over to be used as the sauce base for a lasagna the next day -- very yummy.
2. Heat olive oil in heavy large skillet over medium-high heat. Add pancetta/bacon; saute until pancetta is light brown and fat is rendered, about 5 minutes. Drain on paper towels.
3. Add chicken to drippings in pan; cook until golden on all sides, about 10 minutes. Transfer to plate.
4. Add onions and garlic to pan; saute until onion is soft, about 10 minutes. Be sure to stir constantly so garlic won't burn.
5. Return pancetta to pan. Add wine and boil until mixture is reduced, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs, bring to boil. Reduce heat and simmer uncovered until chicken is cooked through, about 35 minutes.
6. Serve over hot cooked noodles or mashed potatoes.
Note: I served the chicken over hot mashed potatoes with cooked peas -- made a well in the mashed potatoes, spooned peas into it and place one chicken thigh & sauce over the peas and mashed potatoes. There was enough sauce left over to be used as the sauce base for a lasagna the next day -- very yummy.
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