Chestnut Leek Fennel Stuffing Topped With A Roasted Chicken Thigh

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 8:5

    [5] If you will seek God

        and plead with the Almighty for mercy,

 

 

5 boneless skinless Chicken thighs 

Drizzle with olive oil

Season

Squirt with lemon juice

Sear in olive oil

Seasoning for chicken 

1 t Salt

1 t Pepper 

1 t Smoked paprika 

1 t Garlic granules 

1 t Onion powder 

1 t Thyme

1 t Rosemary

1 t Oregano 

Reserve 1 T for bread crumbs 

Stuffing ingredients 

Publix bakery Italian loaf (10 slices) chopped

bread crumbs tossed in olive oil

1 T seasoning 

Toast and set aside

1 toasted croissant, chop and set aside

Mix together 

Veggies cooked in 2 T butter

Seasoning for stuffing

1/2 t Thyme 

1/2 t Rosemary 

1 T fresh Sage

1/2 t Oregano 

Add in veggies

1sliced small Onion

1/4 c Leeks

1/8 c celery 

1/8 c chopped chestnuts(these are roasted) 

1/8 c chopped mushrooms 

Sauté until tender

Add 

1/8 c Sauvignon Blanc 

1/4 c half and half

1 -1/2 c chicken stock

This makes the gravy sauce for stuffing 

Reserve 1/8 c for top of thighs

Mix gravy into bread crumbs 

Spray nonstick in 13x9 Casserole pan

Stuffing should be pretty wet but not gooey

Place a good handful of stuffing in 5 spots

Lay thigh on top and slightly mash down

Air fry preheated 375 degree for 25 minutes or until Thighs are 165 degrees

Last 10 minutes spoon remaining gravy over thighs