Stuffed chicken thighs wrapped in bacon

Name: Stuffed chicken thighs wrapped in bacon - Ioana P.
Ingredients: boneless chicken thighs 8 pieces; minced meat mix approx. 300 g.; sliced bacon 300 g; iodized salt; freshly ground pepper; garlic 2; 3 cloves; breadcrumbs 2; 3 tablespoons; duck egg 1 piece; sweet paprika; chives.

Meat - Stuffed chicken thighs wrapped in bacon by Ioana P. - Recipia

Stuffed chicken thighs wrapped in bacon are among my favorite dishes when I want something hearty and simple to make, without spending too much time on preparations. I make them quite often when I crave juicy meat with flavorful filling and a crispy layer of bacon. You don't need any special techniques, but it helps to have a good baking tray and to organize your ingredients beforehand. I usually prepare the meat first, and then I deal with the filling while the thighs are chilling. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 25-30 minutes Cooking time: 40 minutes Servings: 4 (8 stuffed thighs) Difficulty: medium Hearty main dish, suitable for lunch or dinner Ingredients 8 boneless chicken thighs 300 g mixed ground meat (usually beef and pork) 300 g sliced bacon 1 duck egg 2-3 tablespoons breadcrumbs 2-3 cloves of garlic Iodized salt (to taste) Freshly ground pepper (to taste) Sweet paprika (for flavor and color) Chives (or finely chopped green onion) Preparation Method 1. Pound the chicken thighs Place the boneless thighs between two sheets of plastic wrap or in a thicker bag. Pound them until they are evenly thin without breaking. Lightly salt them, then refrigerate while you prepare the filling. 2. Prepare the filling In a bowl, mix the ground meat with the duck egg, breadcrumbs, pressed garlic, salt, pepper, paprika, and finely chopped chives. Knead the mixture well with your hands until everything binds and becomes homogeneous. 3. Assemble the rolls On a wooden board, arrange the slices of bacon (about two per chicken thigh, enough to cover well). Place a piece of pounded thigh on top. Add about a generous tablespoon of filling over the thigh. Roll tightly so that the filling stays inside and the bacon forms the outer layer. 4. Place and cook the rolls Put the rolls in a heat-resistant baking dish (or dry cooker, if you have one). The rolls should not be covered. Place the dish in the preheated oven at medium heat for about 40 minutes. Halfway through, turn each roll to brown evenly on all sides. 5. Serve hot Remove the rolls when the bacon is browned and the thigh is cooked through. Serve hot, alongside your favorite side dish. Why I make this recipe often It’s one of those chicken options that you can make quickly without dirtying too many dishes. The filling is versatile, and the rolls can also be eaten cold or reheated the next day. Hearty and suitable for any side dish. Tips and Variations Tips Pound the thighs thin enough to make rolling easier. Let the filling rest for 10 minutes before filling the thighs, it binds better. You can also use chicken eggs if you don’t have duck eggs. If the bacon isn’t very thin, overlap the slices slightly so the filling doesn’t leak out during cooking. Substitutions The ground meat can be only pork or only beef if you prefer not to mix. Chives can be replaced with green onion or even regular onion, finely chopped. The duck egg can be replaced with a chicken egg. Breadcrumbs can be replaced with soaked and squeezed bread if you want a fluffier texture. Variations You can add herbs to the filling, to taste. Those who prefer it spicier can add a bit of hot paprika or chopped pepper. Serving Ideas The rolls go well with mashed potatoes, plain rice, or summer salad. They are also good cold, sliced thinly, on a cold platter. Frequently Asked Questions What type of bacon is suitable? The best is thinly sliced raw bacon, so it browns quickly and doesn’t remain soft. Can I use other meat in the filling? Yes, you can use any ground meat you have on hand; it’s important that it’s fatty enough not to turn dry. Can the rolls be made with chicken thighs with skin? Yes, but you need to clean the skin well and be careful not to burn the bacon on the surface. Do I need to cover the dish in the oven? No, the rolls bake uncovered so that the bacon browns well. How long can I keep the rolls in the fridge? Up to 2 days in a well-sealed container. Nutritional Values Approximately, for one serving (2 rolls): 430-480 kcal. Protein: 32-35 g. Fat: 28-32 g. Carbohydrates: 5-7 g. Values vary depending on the amount of breadcrumbs and the type of meat used. It’s a recipe rich in protein and quite filling. Storage and Reheating The rolls can be stored in the fridge in a closed container for up to 2 days. They can be reheated in the oven or microwave, but it’s best to consume them fresh. The bacon loses its crispiness after reheating. If there are leftovers, they can be sliced and used in a sandwich.

Stuffed chicken thighs wrapped in bacon

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