Chicken thighs stuffed with cheese and onion

Name: Chicken thighs stuffed with cheese and onion - Profira D.
Ingredients: 5 chicken thighs; 1 bunch green onions; 100 g cheese; 3; 4 cloves garlic; salt; pepper; paprika; rosemary; 100 ml wine; 1 cup water

Meat - Chicken thighs stuffed with cheese and onion by Profira D. - Recipia

I often find myself making chicken thighs stuffed with cheese and onion when I'm in the mood for something hearty yet quick, without too many complicated steps. From the very beginning, I loved the combination of fresh green onions with melted soft cheese inside the meat. This is definitely not a recipe that will keep the kitchen busy all day, but it’s also not one that will go unnoticed at the table. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Baking time: 50 minutes (40 minutes covered, 10 minutes uncovered) Servings: 5 Difficulty: easy to medium (especially for the stuffing stage) Recipe type: lunch or dinner, suitable for a family meal Ingredients 5 chicken thighs 1 bunch of green onions 100 g cheese (cubed) 3-4 cloves of garlic salt pepper paprika rosemary 100 ml wine 1 cup water Instructions 1. Wash the chicken thighs well and let them drain for a few minutes. It's important that the skin remains intact as much as possible, as you will use it to hold the stuffing inside. 2. Clean the green onions and garlic. Slice the onions into thin rounds and finely chop the garlic. If you want, you can set aside a bit of garlic to add later in the baking dish. 3. Cut the cheese into small cubes so that it can easily fit under the skin without forcing the meat. 4. Carefully lift the skin of each thigh without completely detaching it. Stuff some cheese pieces, rounds of green onion, and part of the chopped garlic under the skin. If you feel there’s too much, don’t force it: place the rest next to the meat in the baking dish. 5. Arrange the stuffed thighs in the baking dish, leaving space between them. If you have any remaining onion or cheese, place them around. 6. Season to taste with salt, pepper, paprika, and a little rosemary. Sometimes, I also add 2 sliced garlic cloves among the thighs. 7. Pour 1 cup of water and 100 ml of wine into the dish, enough to not completely cover the meat but to ensure there’s sauce at the end. 8. Cover the dish with aluminum foil and place it in the preheated oven at 180-200°C. Bake for 40 minutes. 9. After this time, remove the foil and let it brown for another 10 minutes. If you want a crispier crust, you can leave it a little longer under the broiler at the end, but only if the skin is already browned and the liquid hasn’t evaporated completely. 10. Remove from the oven and serve hot. I usually pair it with a simple salad. Why I make this recipe often I love it because it doesn’t require hard-to-find ingredients, the actual working time is short, and the cheese and onion filling gives a creamy texture that pairs well with the juicy meat. It can be prepared for multiple people without stress, and the combination is liked by everyone who wants a hearty dinner. Tips and Variations Tips If the skin of the thighs tears easily, don’t insist on overstuffing – place the remaining ingredients next to the meat, the flavors will still infuse into the meat. Green onions can be replaced with regular onions, but the flavor is milder with green onions. Don’t overstuff the cheese so that it doesn’t completely ooze out during baking. If the skin doesn’t brown in the last few minutes, raise the temperature or use the broiler carefully, but keep an eye on it to avoid drying out the meat. Substitutions The cheese can be replaced with any melting cheese: semi-hard mozzarella or even gouda. Rosemary is optional. You can use dried thyme, but in a small amount. Green onions can also be substituted with chopped regular onions or even leeks if you have them on hand. Variations You can add a bit of finely chopped bell pepper to the filling for a slightly sweet flavor. If you want a version without wine, use only water and a splash of lemon juice for a bit of acidity. Boneless thighs work too, but you can roll and secure them with toothpicks. Serving Ideas We have always preferred a simple salad with tomatoes, but it also goes well with mashed potatoes or rice, especially if you like to soak up the sauce from the dish. The sauce formed in the oven is great poured directly over the side dish. For a more festive meal, you can also roast some vegetables alongside the thighs. Frequently Asked Questions 1. Can I use boneless chicken thighs? Yes, you can. You can place the filling inside, then roll the meat and secure it with toothpicks, but the final texture will be different, and the baking time may decrease slightly. 2. What do I do if the skin tears? No problem. Place the filling next to the meat or cover it as much as you can, the flavors will still distribute well. 3. Can I skip the wine? Yes, it’s not essential. You can add more water or a bit of lemon juice for acidity. 4. How do I prevent all the cheese from oozing out during baking? Don’t use large pieces and don’t overstuff. You can try pushing the cheese deeper under the skin and covering it well at the beginning with foil. 5. Can I use another type of meat? The recipe is designed for chicken thighs because they remain juicy. I don’t recommend using chicken breasts as they dry out faster and don’t turn out as well. Nutritional Values (estimated) One serving (out of 5) has approximately 300-350 kcal, depending on how much cheese you use and whether you keep the skin. Protein: 28-30 g, fat: 18-22 g, carbohydrates: 3-4 g (only from onion, cheese, wine). These values are indicative and can vary based on the cheese used or the amount of liquid absorbed. Storage and Reheating Stuffed chicken thighs can be stored in the refrigerator in a covered container for up to 2 days. When reheating (in the oven or microwave), the meat remains relatively tender, but the skin loses its crispiness. I recommend eating them the same day for optimal texture. The leftover sauce can also be used in other dishes if you enjoy the flavor of meat with wine and onion.

Preparation

We wash the chicken thighs well (let them drain). Meanwhile, we clean the onion and garlic and chop them. We cut the cheese into cubes. We take each chicken thigh, pull back a bit of the skin, and fill it with cheese, onion, and garlic. We place the thighs in a baking dish and add spices to taste (I also added 2 cloves of sliced garlic). We add water and wine, cover with aluminum foil, and bake for about 40 minutes, after which we remove the foil and let them bake for another 10 minutes until they are nicely browned on top. We served it with salad.

Chicken thighs stuffed with cheese and onion

Preparation

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