Prune and Apple Stuffed Chicken

I mentioned earlier this week that I’ve been digging into the archives to freshen up some good and tasty recipes that looked anything but good and tasty when I first started out; before I knew what food styling was (or why and how very necessary it is); before I knew how to properly write a recipe; before I knew how to take a proper picture. Prune and Apple Stuffed Chicken Thighs, you’re up first. New photos, new name, new recipe!

Six plus years has taught me a lot, and while I’ve got a ways to go, it’s good to see how far I’ve come!

The post for apple and prune stuffed chicken thighs was first published at the end of October, 2012. I had been blogging for a little more than a month, working my way around the world, doing my best to pay homage to Scandinavia with the flavors and textures of this dish. In retrospect I could have done better in choosing a recipe, but as I mentioned before, what the heck did I know?!

However, I’m glad I chose this because it really is tasty. This go ’round I served it with creamy dill mashed potatoes to bring really bring together the chicken and sides. As before, boneless, skinless chicken thighs form the base and beautifully encase dried prunes and fresh apples, seasoned with fresh dill and simply salt and pepper. Easy to double or triple as necessary, this recipe has that wow factor; perfect for when you need a show-stopping entree, for 2 or for 10.

Hope you enjoyed this first trip down memory lane. More to come!

Prune and Apple Stuffed chicken

January 24, 2019

Servings: 2-4

Prep: 10 min

Cook: 1 hr

Total: 1 hr 15 min

Difficulty: Easy

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Dried prunes and fresh apple stuffed baked boneless chicken thighs seasoned with fresh dill and parsley make up this prune and apple stuffed chicken.

By: Chrissy

Ingredients

1 TB olive oil
4 boneless, skin-on chicken thighs
1 large granny smith apple (approximately 1 cup, diced)
10 dried prunes, diced to the same size as the apple
1 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 1/2 TB fresh dill, chopped
toothpicks

Directions

Step 1 Preheat the oven to 375F
Step 2 Chop the apples and prunes into equal size pieces, place in a bowl and sprinkle with salt and pepper, thyme and dill.
Step 3 Lay each chicken thigh on a flat surface. Pound the thighs flat and thin. Stuff each with the apple filling, roll and secure with toothpicks. Repeat with remaining chicken thighs. Place chicken in an oven save dish, seam side down and put any extra apple filling on top of the chicken.
Step 4 Place in the middle rack of the oven and bake for one hour.
Step 5 Serve with prepared mashed potatoes.