While I certainly understand the people who flock to the white meat in chicken, I have to state that I am not a “white meat” kind of person. For me, the dark meat has more flavor and is more moist than the white meat of any bird. It also has more fat, which probably goes to explain the “more flavoful, more juicy” part.
Luckily for me, because of the demand for chicken breasts, the market forces work in my favor, and thighs and drumsticks are cheaper per pound than the chicken breasts. Weird but true.
This leads me to this recipe, from the aformentioned Abruzzi region of Italy. The stuffing is quite good (note the use of butter) and settled in our collective stomachs here at the Hedonist manor. For added flavor, one could add a few strands of saffron. I made it without, and there were no complaints.
- 6 chicken thighs, boneless
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 Tbsp Italian Parsley, chopped
- 2 tsp oregano leaves
- 2 Tbsp bread crumbs
- 1 Tbsp Parmesan Cheese, grated
- 1/2 cup butter, softened
- 1/2 cup butter, melted
- 1/3 cup Lemon juice
Pre-heat oven to 350 degrees F.
In a medium mixing bowl, combine the garlic, onions, Parsley, oregano, bread crumbs, Parmesan cheese and 1/2 cup of softened butter. Mix well, until the the stuffing becomes tacky to the touch and easily maleable in the hand.
Fill each thigh with stuffing and close, sealing with a toothpick or two.
Place the thighs side by side in a baking dish. Pour melted butter over top. Place the thighs into the oven and bake for one hour.
Immediately after removing the chicken from the oven, pour lemon juice over top.