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Chicken Thigh with Stuffing

Stuffing is easy, just seasoned bread with some celery and onions. Who needs a box of bread that serves 6 when you have everything you need, without more packaging to throw away.

This works best with a boneless chicken thigh.
Locate the thigh bone.
Gently run the knife along the bone and remove it.
Use the trimmings from sausage rolls or bread heels to make croutons.
Melt 1 tablespoon butter over medium heat.
Add sage, onion powder, garlic powder, celery salt and pepper. Toast until crispy.
Chop one small celery stalk, and a slice of onion.
Melt more butter in the same pan.
Sauté vegetables until soft with a teaspoon chicken stock and a tablespoon water.
Toss the softened vegetables and stock over the croutons. Toss to combine.
While the vegies are cooking heat some oil over high heat.
Season both sides of the chicken thigh with salt and pepper.
Sear skin side down in the hot pan, then place over the stuffing in a baking dish. Bake in preheated 350 oven for 15-20 minutes.
Heat some frozen mixed veggies as a side.
Remove chicken and stuffing from oven, rest a couple minutes.
And serve.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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