Stuffed & seared chicken thighs with refrigerator-door mustard
Chicken second courses
Searing and stuffing a boneless thigh is one of the best ways to enjoy this cut. The key is to fold the thigh onto itself so its skin wraps entirely around the outside of the parcel. This way, you get a nice sear all around, while the meat inside—pressed together and insulated from direct, drying heat—stays tender. You can stuff the thigh with anything—from minced garlic and herbs to dried fruit—as long as your filling is fully cooked or quick-to-cook and won't burn easily if it spills out onto the hot pan. I prefer to eat dark meat warm, so I suggest serving these thighs as soon as I cook them. If you cannot find boneless thighs with skin, ask your butcher to remove the single bone from the meat—or do it yourself. <br /> <br />Excerpted from <a href="https://www.amazon.com/Nimble-Cook-Strategies-Great-Ingredients/dp/0544935500?tag=food52-20">The Nimble Cook</a> © 2019 by Ronna Welsh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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