Ingredient: onion powder, garlic powder & cumin

People who will happily eat chicken breast often turn their noses up at eating chicken thighs, possibly because they’re considered ‘dark meat’. Actually, chicken thighs tend to have a more intense flavor than breast and the meat stays juicy and tender during cooking.

It’s hard to overcook chicken thighs. If you use moist-heat cooking techniques like braising, chicken thighs will forgive you if you leave them in the oven too long. The worst that can happen is that if you go over your braising time, the meat will just fall off the bone.

Thighs have a good meat-to-bone ratio relative to other bone-in chicken parts, such as drumsticks and wings, which means they’re good value for money. Personally, give me a thigh any day, I love the dark meat. Strangely enough, for the many times I’ve made roulades, I’ve never thought to use chicken thighs.

Literally meaning ‘rolled’ in French, the word roulade signifies a lot of things. Traditionally, it’s a preparation reserved for boneless, skinless chicken breasts, stuffed with cheeses, vegetables, and other meats. This chicken thigh roulade for example is a great and easy way to jazz up some really simple ingredients. 

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Stuffed Chicken Thigh Roulade

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Rating: 5
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Course

Main Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

• 1/2 cup onion, finely chopped
• 1/2 cup mushrooms, chopped
• 9 chicken thighs, boneless, skinless
• 60 gm Swiss cheese, shredded
• 2 Tbsp fresh parsley or 1 Tbsp dried
• 1/2 tsp EACH onion powder, garlic powder & cumin
• 1 tsp salt
• 1/2 tsp pepper
• 8 slices uncooked bacon

Course Main Dish Cuisine American Servings MetricUS Imperial Ingredients 1/2 cup onion, finely chopped 1/2 cup mushrooms, chopped 9 chicken thighs, boneless, skinless 60 gm Swiss cheese, shredded 2 Tbsp fresh parsley or 1 Tbsp dried 1/2 tsp EACH onion powder, garlic powder & cumin 1 tsp salt 1/2 tsp pepper 8 slices uncooked bacon

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a skillet, sauté onion & mushrooms until tender; remove from heat & cool.
2. Preheat oven to 350 F.
3. Arrange chicken thighs on a large sheet of foil paper, to form a large rectangle.
4. Mix shredded cheese & parsley into cooled mushroom/onion mixture. Sprinkle chicken with spices, salt & pepper.
5. Arrange stuffing along middle of the chicken rectangular, evenly distributing. Roll up, enclosing filling, using the foil to help you tighten the roll.
6. Carefully wrap roll with slices of bacon, securing with toothpicks if needed. Place foil with roulade centered on it on a deep baking sheet.
7. Bake 45 minutes. Chicken is done when juices run clear or internal temperature is 180 F. Allow to sit for 5 minutes, slice & serve.