Ancestral Inheritance Menu Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome :: Tasty Recipes
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| Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome |
"These are pretty much all of my favorite things layered into one extremely satisfying dish. You may have a lot of leftover bechamel sauce; bout a half of a box of cooked pasta will take care of this for you."
Ingredients :
- 12 spears asparagus
- 1 (8 ounce) package shredded mozzarella cheese
- 4 skinless, boneless chicken thighs
- 4 extra-thick bacon slices
- kitchen string
- 2 tablespoons butter, divided
- 2 jalapeno peppers - stemmed, seeded, and minced
- 3 tablespoons all-purpose flour
- 2 cups warm milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H6M |
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- Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
- Trim asparagus spears to extend 1 inch past each side of the thighs.
- Place 1 cup of the mozzarella cheese into a bowl.
- Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
- Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
- Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
- Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
- Cut strings from thighs and smother with sauce.
Notes :
- Do not handle jalapeno seeds with your bare fingers; use rubber gloves to protect your hands from the irritating oils.
- The first time you add the milk to the flour, it will thicken to a paste; it will gradually thin out as you add more milk.
- If you prefer crispier bacon on the bottom, place the thighs on a rack inside the baking pan. I like my chicken to stew in the bacon juices, which is why I put them directly into the pan.
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