REALLY dragging my feet on Scandinavia. Like I had previously mentioned, it was really hard for me to find stuff that I wanted to make. One dish that caught my eye was a roast duck breast stuffed with apples and prunes. Sounds good, right? I love duck and never eat it. However, one snag- where does one find duck breast? I could have used a whole duck, but that’s a lot of fowl for one person. Maybe I just wasn’t hitting the right shops, but I couldn’t find a lone breast in my regular haunts. I was running out of time and didn’t feel like trekking to the far ends of Chi-town. While it would lack the gaminess that duck would provide, I substituted boneless, skinless chicken thighs. I figured it’d take less time than roasting a whole duck that would be hard for me to finish myself. I use chicken thighs actually quite a bit, because they’re a lot more tender and a lot more full of flavor than chicken breast.I found the thighs to be quite a great vehicle for stuffing. Once laid flat, I pounded and spread the thigh using a cocktail muddler (I was surprised to find I didn’t have a meat mallet) and then wrapped it around the filling. I didn’t have toothpicks to pin the meat together, so I ended up sewing it with a needle and thread, which took significantly more time that it needed to take. I seriously need to evaluate my kitchen supplies.Once in the oven, there wasn’t a whole lot left to do. The result was delicious. As an accompaniment, I made oven roasted Yukon golds, tossed with salt, pepper and dill to tie them back to the region. Next time I’ll save my self thirty minutes of prep time by buying some toothpicks. However, I’ll stick with my muddler.
Sorry for the vague measures. I used to hate it when my mom dictated a recipe in this manner. But, that’s what I did.
Apple and Prune Stuffed Chicken Thighs
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- 4 boneless, skinless chicken thighs
- 1 large granny smith apple
- 10 dried prunes
- salt and pepper
- sprinkle of dried thyme
- toothpick or needle/thread
- Yukon gold potatoes
- salt and pepper
- olive oil
- Preheat the oven to 375F
- Chop the apples and prunes into equal size pieces, place in a bowl and sprinkle with salt and pepper.
- Lay each thigh out. Pound the thighs flat and thin. Stuff with the apple filling, roll and secure with toothpicks. Place chicken in an oven save dish, seam side down and put any extra apple filling on top of the chicken.
- Chop the potatoes into even size pieces. Top with salt, pepper, olive oil and dill.
- Put everything in the oven and bake for one hour
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