Crispy chicken thighs stuffed with apple and bacon

What’s on your shopping list?

For me, I always buy chicken thighs.  No offense to the rest of the chicken, but these parts are effortlessly sumptuous. Not only that but thighs (and dark meat in general) are budget-friendly, versatile, culinarily forgiving and beloved by kids.  Chicken nuggets are great and all, but crispy roasted chicken thighs are the real choice of the discerning infant.

 

Crispy chicken thighs stuffed with apple and bacon over mashed potatoes with leeks and tomatoes garnished with a sprig of thyme

 

The forgiving chicken thigh

It doesn’t take much to make them delicious. Just sprinkle the top skin with a light dusting of sea salt and roast in the oven for 30 minutes or so.  Since chicken thighs are dark meat, they remain juicy even when slightly overcooked, unlike chicken breasts whose white meat can be quite tricky to deal with as it has a tendency to dry out very easily.

Honestly, we all need recipes for chicken thighs in our lives.  Especially roasted where they seem to shine best.

Stuff it.

How does one make chicken thighs more delicious?  Stuff it! But not with the usual cheese mixture that smothers the chicken’s natural flavor.

Stuff it with ingredients that highlight the natural unctuousness of chicken thighs such as salty bacon and sweet apple. Accompanied with a roasted leek and tomato gravy, the whole meal is multi-layered with sweet, salty, aromatic and crisp flavors.

I can’t think of a better recipe to dress up a humble chicken thigh.

 

raw chicken thighs with apple slices and strips of bacon
After chicken thighs are deboned, cut the apple into pieces of equal size (or as best you can) and cut the bacon in half if using long strips. Put thighs skin side down and place half a strip of bacon on it, followed by an apple slice. Lift one side of the chicken thigh and roll over until apple and bacon are completely covered and rolled up tightly.

 

uncooked chicken thighs stuffed with apple and bacon in a roasting pan
Repeat until all chicken thighs are rolled up with bacon and apple. Place in a baking or roasting pan. Set aside.

 

chopped leeks cooking in a pan
In a large frying pan, heat olive oil over medium or medium-high heat. Add chopped leeks and fry for a minute or so until soft.

 

leeks, tomatoes, thyme and white wine cooking in a pan
Add diced tomatoes, minced garlic, sprigs of thyme and white wine. Turn heat to high and bring to a bubble. Cook for a minute or two then add to roasting pan with uncooked chicken thighs.

 

uncooked chicken thighs in a roasting pan with chopped leeks and tomatoes
Sprinkle generously with sea salt and black pepper then place in oven and cook for 30-45 minutes or until chicken is cooked and skin is crispy.

 

 

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Crispy chicken thighs stuffed with apple and bacon over mashed potatoes with leeks and tomatoes garnished with a sprig of thyme

Crispy chicken thighs stuffed with apple and bacon


  • Author: Spicepaw
  • Prep Time: 20 minutes
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 5-6 1x

Description

Boneless chicken thighs stuffed with apple and bacon then roasted in the oven until crispy with a leek, tomato and white wine gravy. #chicken #easy #dinner #budgetfriendly #bacon #apple


Scale

Ingredients

6 chicken thighs (skin on)

3 strips of bacon (streaky and back bacon work equally well)

1 medium-sized apple (I use Gala apples but you can use whatever you prefer)

2 tbsp olive oil

1 large leek (finely chopped)

4 medium red tomatoes (diced)

23 cloves of garlic (minced)

2 large sprigs of thyme

4 oz (120ml) of white wine

Sea salt and pepper to taste


Instructions

Preheat oven to 200C / 400 F or 180C / 360 with fan.

Prep the chicken thighs by removing the bone if not already boneless.  Using your fingers, locate the bone on the underside of the thigh.  Using a sharp knife, cut on both sides of the bone.  Use long strokes (like you are sketching a picture) until the bone is uncovered.  Cut underneath the bone as well as the top and bottom until the bone is fully removed.

Run your hand along the meat to make sure no bone fragments or cartilage remains.

After chicken thighs are deboned, cut the apple into pieces of equal size (or as best you can) and cut the bacon in half if using long strips.

Put chicken thighs skin side down and place half a strip of bacon on it, followed by an apple slice.  Lift one side of the thigh and roll over until apple and bacon are completely covered and rolled up tightly.

Repeat until all chicken thighs are rolled up with bacon and apple.  Place in a baking pan. Set aside.

In a medium-large frying pan, heat olive oil over medium or medium-high heat.   Add chopped leeks and fry for a minute or so until soft then add diced tomatoes, minced garlic, sprigs of thyme and white wine.  Turn heat to high and bring to a bubble.  Cook for a minute or two then add to roasting pan with uncooked chicken thighs.

Sprinkle generously with sea salt and black pepper then place in oven and cook for 30-45 minutes or until chicken is cooked and skin is crispy.

Serve over pasta, mashed potatoes or rice for a hearty meal.

  • Category: Main
  • Method: Roasting
  • Cuisine: Western

Keywords: chicken thighs, bacon, crispy chicken, oven, baking, apples, leeks, tomatoes, thyme, garlic, white wine, budget friendly

 

Yum

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