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Feb 4, 2013 08:41 AM

Batali's Herb and Cheese Filled Chicken Thighs

Our adult children, spouses and one year old babies are here for a long weekend. I tend to obsess at times like this with menu planning and cooking so this time decided to make a few things ahead of time. These thighs were one of the dishes I made a couple of weeks ago and froze. Turned out great. The only hard part was finding skin-on, boneless thighs but WF did them for me. I knew if I tried I was going to leave most of the meat on the bones or in shreds :) Also my tying job didn't look neary as good as theirs but beauty's only skin deep. I really recommend this.

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  1. That does sound very tasty! I will be looking forward to making it. It reminds me of a chicken version of beef Braciole. I had great success with Fabio Viviani's recipe. Really nice:

    1. Thanks for sharing this. It sounds mighty good so I just now saved the recipe. I'll probably try using boneless, skinless thighs and add some butter to make up for the loss of fat resulting from the skin having been removed.

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