Stuffed Roast Chicken Thighs
- 1 small butternut squash*
- 1 small sweet potato*
- 1/4 cup of black eye peas cooked
- 1/4 cup mozzarella cheese
- 1 Tablespoon unsalted butter
- 1 Tablespoon mixed fresh herbs
Mix all ingredients in a bowl and set aside. This will be used to go inside the Rocky Jr. Chicken thigh.
- 2 whole Rocky Jr. chicken thigh debone (leave part of the leg bone in for presentation purposes)
- 3 Tablespoons mixed herbs (basil, sage, thyme, and parsley)
- 1/4 cup Verjus (or to your liking)
- 1 teaspoon dijon mustard
- 2 Tablespoons orange juice
Marinate the Rocky chicken in a bowl with the items listed above and let it sit for 4-6 hours in the fridge.
Once the 4-6 hours have passed, stuff the chicken paquet and boneless thigh chicken with 6oz. of the stuffing you prepared earlier.
Use Bamboo Skewers to secure the stuffing within chicken thigh tugging skin tightly. You can weave the bamboo skewer or use as many as you may need to not have the stuffing fall out. Place chicken on a baking pan. Roast for 25 minutes at 425°F.
- 1/4 cup Verjus
- Add 1/4 cup of chicken stock
Add Verjus into a cooking pan in high to medium heat. Let the Verjus reduce to about 1/4 of the volume. -careful this may create heavy smoke-
season with salt, pepper, and unsalted butter to your liking
Once your chicken is out of the oven. Pour this demi glaze on top of the chicken.
Add a steamed medley of your favorable vegetables. Silver's favorites include bell peppers, kale, chards, and green beans.
