12 Chicken thighs, boned
STUFFING
1 tbsp Butter
1/2 cup Onion, chopped
1/2 cup Mushrooms, chopped
1/2 cup Fresh spinach, chopped
2 tbsp Fresh parsley, chopped
1/4 tsp Each dried marjoram, sage and thyme
1/4 tsp Salt
Pepper
1/2 lb Ground pork
1/4 lb Ham, finely chopped
3/4 cup Soft bread crumbs
1 Egg
CUMBERLAND SAUCE
1 cup Red currant jelly
1/2 cup Port
1/2 cup Orange juice
1/4 cup Lemon juice
Rind of 1 orange, cut in slivers
1/2 tsp Dry mustard
1/2 tsp Ginger
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STUFFING: In skillet, melt butter over medium heat; cook onion until tender. Stir in mushrooms, spinach, parsley, marjoram, sage, thyme, salt, and pepper to taste; cook for 2 minutes or until fragrant. Let cool. In bowl, combine pork, ham, bread crumbs and egg; add onion mixture and mix well. Fill pocket of each boned thigh with heaping tablespoon of stuffing and enclose with thigh meat. Secure with string. Place seam side down in single layer in greased baking dish. CUMBERLAND SAUCE: In saucepan, combine jelly, port, orange juice, lemon juice, orange rind, mustard and ginger; bring to boil, stirring constantly. Remove from heat. Pour 1/2 cup of the sauce over thighs. Bake, uncovered, in 350 degree oven for 1 1/4 hrs, basting occasionally, or until golden brown and juices run clear when chicken is pierced. Remove string, serve remaining sauce warm with chicken. Makes 8 to 12 servings.
Recipe by: The Canadian Living Cooking Collection
Posted to MC-Recipe Digest V1 #498 by sewin <hammer@imag.net> on Mar 31, 1997.
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