Since I stuffed that Jamie Oliver lamb rack with feta, sun dried tomatoes and parsley,
I’ve been obsessing about what else I could do with the stuffing. Well, boy howdy, today I stuffed boned chicken thighs with it, served them with gnocchi and grilled peppers. Worked.
Stuffed Chicken Thighs a la Jamie
6 boned chicken thighs
Salt and pepper
12 olives, chopped
3 cloves of garlic, chopped
1 small bunch of parsley, chopped
8 sun dried tomatoes, chopped
6 ounces feta cheese, chopped
Preheat the oven to 400 degrees. Mix the cheese, garlic, parsley and tomatoes and olives together until well blended. Spread the cheese mixture on the boned thighs and roll up, tucking in sides and securing with a toothpick. Put the thighs in a lightly oiled baking pan and brush with olive oil. Roast for 45 minutes.
Serve with a rich basil tomato sauce, crusty gnocchi and grilled peppers.
Wine suggestion: Italian Amarone