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Ingredients

• Stuffing & Chicken
• 1 cup frozen (thawed) or cooked spinach, squeezed dry
• 1 cup fresh breadcrumbs from day-old bread, preferably whole-wheat (see Tip)
• 4 ounces fresh chicken livers, coarsely chopped (optional; see Note)
• 1/2 cup freshly grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons chopped fennel fronds (optional)
• 2 tablespoons finely chopped shallots
• 1 tablespoon chopped garlic
• 2 teaspoons chopped fresh thyme
• 3/4 teaspoon freshly ground pepper, divided
• 1/2 teaspoon salt, divided
• 10 4- to 5-ounce boneless, skinless chicken thighs, trimmed
• 2 tablespoons extra-virgin olive oil
• Sauce
• 2 cups finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup diced fennel bulb
• 1/4 cup finely chopped shallot
• 2 tablespoons minced garlic
• 1 1/2 cups dry white wine
• 3 cups reduced-sodium chicken broth
• 1 28-ounce can crushed tomatoes
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt

Description

Stuffed Chicken Thighs Braised In Tomato Sauce - The Huffington Post

Kitchen Daily