Chicken thighs 8-10 pieces

* Mushrooms 200-300 g

* 6 medium potatoes

* 1 medium onion

* Sour cream - 4 tbsp.

* Garlic - 2 cloves

* Mayonnaise, salt, herbs, spices to taste

* Vegetable and butter

Preparing chicken thighs:
We take out the bones (or take the fillet of chicken thighs).
Put into a bowl.
Add a little mayonnaise, finely chopped garlic, spices to taste, you can add 1 tbsp. adjika.
Salt to taste.
We leave the chicken thighs to marinate and take care of the filling with which we will stuff them.

How to cook mushroom stuffing:

Shredding the onion
Lightly fry the onion in vegetable oil.
Finely chop the mushrooms (I use champignons).
Add mushrooms to the pan with onions, salt and fry for a few minutes.
When the mushrooms are ready, add 2 tbsp. l. sour cream. And the filling is ready.

Stuff marinated chicken thighs with mushroom stuffing.
We cut the potatoes into thin rings.
Lubricate the baking dish with butter or you can line it with baking paper (in this case, you do not have to wash the form).
Lay out the potatoes.
Pour the potatoes with water mixed with sour cream (2 tbsp sour cream + 3 tbsp water + salt).
Lay the stuffed chicken thighs on top of the potatoes.
We put the dish in the oven, heated to 200 degrees.
The dish will be ready when the potatoes are baked, and the stuffed chicken thighs are properly browned. Approximately 40 minutes later.

STUFFED CHICKEN Thighs

For stuffing chicken thighs, it is better to buy boneless thighs. But you can also buy regular thighs and remove the bones from them. Cheese, bacon and garlic are used for stuffing. Bacon adds chicken meat fat content and gives the aroma of smoked meats. Garlic adds spice. Stuffed chicken thighs are prepared quickly and easily, and the dish is very tasty. Stuffed thighs are baked in the oven.

Ingredients
boneless chicken thighs - 8 pcs.
cheese - 200 g
bacon - 100-150g
garlic - 2 cloves
salt pepper

Recipe
Rinse boneless chicken thighs, salt and pepper.
Cut the bacon into small cubes, grate the cheese, pass the garlic through a press.
Mix together cheese, bacon and garlic. Stuff the thighs with this mixture.
Lay the stuffed thighs on a baking sheet, stuffing down.
Drizzle thighs on top vegetable oil to get a golden brown on the chicken. Maybe cream.
Bake in the oven until done.
Stuffed chicken thighs are ready.

Recipe for thighs:

1. Wash the prepared chicken thighs, dry, season with salt and pepper.

2. In a small bowl, beat the egg with 1 tsp. cold water, set aside.

3. Finished cornflakes grind into large crumbs, pour into a small bowl, add 1 incomplete tbsp. l. olive oil, season with red pepper, 1/2 tsp. salt and stir.

4. Preheat the oven to 200°. Dip each chicken thigh into egg mixture, then roll in the corn flake mixture and press lightly to keep the breading firm.

Place the thighs on a greased baking sheet and bake in a well-heated oven until tender (30 minutes). The thighs should be golden brown.

To prepare thighs you need:

Chicken thighs - 4 pcs, egg - 1 pc, breakfast corn flakes - 1 cup, red cayenne pepper - 1/2 tsp, salt, ground black pepper, olive oil.

Step 1: Prepare the filling.

Put in a bowl: grated Parmesan and Provolone cheeses, chopped lemon peel, bread crumbs, eggs, parsley, rosemary and basil. All this is thoroughly mixed with a tablespoon, trying not to damage the structure of the products.

Step 2: Prepare chicken thighs.

Wash chicken thighs under cold water. Then put the skin on a cutting board, pepper and salt the meat.

Step 3: Stuff thighs with stuffing.

Now each piece of fillet must be stuffed. To do this, turn the chicken thigh skin side down. Then put cheese filling, not too much. Make sure that the filling does not fall out of the edges of the chicken. roll up chicken fillet roll. Secure the result by wrapping the roll with cooking string or piercing with skewers. Do this for each of the 16 chicken thighs.

Step 4: Baking.

Grease a baking dish with vegetable oil. Preheat oven to 180 degrees. Place all rolls in a baking dish. Lay them seam side down to prevent the meat from spreading. You can season the chicken thighs again if you like: salt and pepper them. Put the mold in the oven for 35 - 50 minutes. Wait for the appearance of a golden fragrant crust on the thighs and remove ready meal. Now chill the stuffed chicken thighs for 10 minutes. Gently pull the skewers (or cooking strings) out of your thighs. Bon appetit!

You can stuff the thighs with minced meat ahead of time. For example, on the eve of the holiday, stuff the thighs and put them in the refrigerator overnight. In the morning, all that remains is to season them with spices and bake them in the oven.

Instead of Provolone and Parmesan cheese, you can use any other hard cheeses you like.

Try adding to stuffed chicken thighs chopped bacon or chopped onion, and then place it all in the oven. Get new flavors and tastes.

It is better to choose deep baking sheets or baking dishes. In them, the baked dish turns out tastier!

Prepare the chicken thigh marinade. For example, according to this recipe: mix a little mustard (to taste) with beer. And in this composition, keep the meat rolls for several hours. Then send it to the oven.

Ingredients:

• chicken thighs - 780 g;
• olive oil - 35 ml;
• onions - 75 g;
• a handful of dried cranberries;
• champignons - 165 g;
• parmesan - 55 g;
• a pinch of dried sage;
• natural sausages - 220 g;
• dry white wine - 115 ml;
• bread crumbs - 55 g.

Cooking

Stuffed chicken thighs test drive with margin

Ingredients:

• chicken thighs - 840 g;
• dried garlic - 1 teaspoon;
• a handful of prunes;
• a handful of dried tomatoes;
• bacon slices - 45 g;
• feta cheese - 95 g;
• spinach - 65 g.

Cooking

If you are tired of the usual curtain, then try cooking stuffed chicken thighs. Almost any additions can act as a filler for them, but we will focus on the most popular: cheese, mushrooms and prunes.

Chicken thighs stuffed with mushrooms

Fillings for boneless stuffed chicken thighs can even be other types of meat. In this recipe, we use ready-made natural sausages that we add with mushrooms, cranberries and aromatic herbs.

Ingredients:

• chicken thighs - 780 g;
• olive oil - 35 ml;
• onions - 75 g;
• a handful of dried cranberries;
• champignons - 165 g;
• parmesan - 55 g;
• a pinch of dried sage;
• natural sausages - 220 g;
• dry white wine - 115 ml;
• bread crumbs - 55 g.

Cooking

Carefully remove the bone from the chicken thighs, and lightly beat the meat itself. Chop the onion and sauté it in a drop of olive oil. Add mushrooms, wait for the moisture to evaporate completely, then pour in the sage and lay out chopped meat.

Chicken thighs in the oven "Pocket with stuffing"

Let the minced meat catch a blush, then pour in the wine and leave the liquid to evaporate. Ready stuffing season and mix with bread crumbs, grated Parmesan and dried berries. Spread the filling along one of the edges of the beaten meat, roll it up and fix it with a thread. Brown the chicken thighs stuffed with mushrooms and cheese in a pan, and then bring to full readiness in the oven for 35 minutes at 190 degrees.

Chicken thighs stuffed with prunes

Another recipe for stuffed chicken thighs combines seemingly incompatible tastes: sweet prunes, salty feta cheese and crispy bacon, which in fact perfectly complement both each other and the bird itself.

Ingredients:

• chicken thighs - 840 g;
• dried garlic - 1 teaspoon;
• a handful of prunes;
• a handful of dried tomatoes;
• bacon slices - 45 g;
• feta cheese - 95 g;
• spinach - 65 g.

Cooking

After removing the bone, beat off the flesh of the thighs and, seasoned with salt and dried garlic, set aside. Sweat the spinach leaves until all excess moisture comes out. Mix greens with prunes, chopped tomatoes and fried bacon pieces. Add feta to the filling and place it over the thighs. Roll up the meat, tie with string and place on a baking sheet. Bake chicken thighs stuffed with cheese for half an hour at 220 degrees.

Stuffed chicken thighs

If you are tired of the usual curtain, then try cooking stuffed chicken thighs. Almost any additions can act as a filler for them, but we will focus on the most popular: cheese, mushrooms and prunes.

Chicken thighs stuffed with mushrooms

Fillings for boneless stuffed chicken thighs can even be other types of meat. In this recipe, we use ready-made natural sausages that we add with mushrooms, cranberries and aromatic herbs.

Ingredients:

• chicken thighs - 780 g;
• olive oil - 35 ml;
• onions - 75 g;
• a handful of dried cranberries;
• champignons - 165 g;
• parmesan - 55 g;
• a pinch of dried sage;
• natural sausages - 220 g;
• dry white wine - 115 ml;
• bread crumbs - 55 g.

Cooking

Chicken thighs stuffed with prunes

Another recipe for stuffed chicken thighs combines seemingly incompatible tastes: sweet prunes, salty feta cheese and crispy bacon, which in fact perfectly complement both each other and the bird itself.

Ingredients:

• chicken thighs - 840 g;
• dried garlic - 1 teaspoon;
• a handful of prunes;
• a handful of dried tomatoes;
• bacon slices - 45 g;
• feta cheese - 95 g;
• spinach - 65 g.

Cooking

After removing the bone, beat off the flesh of the thighs and, seasoned with salt and dried garlic, set aside. Sweat the spinach leaves until all excess moisture comes out. Mix greens with prunes, chopped tomatoes and fried bacon pieces.

Chicken thighs stuffed with mushrooms and bacon

Add feta to the filling and place it over the thighs. Roll up the meat, tie with string and place on a baking sheet. Bake chicken thighs stuffed with cheese for half an hour at 220 degrees.

Stuffed boneless chicken thighs in the oven

Stuffed chicken thighs

If you are tired of the usual curtain, then try cooking stuffed chicken thighs. Almost any additions can act as a filler for them, but we will focus on the most popular: cheese, mushrooms and prunes.

Chicken thighs stuffed with mushrooms

Fillings for boneless stuffed chicken thighs can even be other types of meat. In this recipe, we use ready-made natural sausages that we add with mushrooms, cranberries and aromatic herbs.

Ingredients:

• chicken thighs - 780 g;
• olive oil - 35 ml;
• onions - 75 g;
• a handful of dried cranberries;
• champignons - 165 g;
• parmesan - 55 g;
• a pinch of dried sage;
• natural sausages - 220 g;
• dry white wine - 115 ml;
• bread crumbs - 55 g.

Cooking

Carefully remove the bone from the chicken thighs, and lightly beat the meat itself. Chop the onion and sauté it in a drop of olive oil. Add mushrooms, wait for the moisture to evaporate completely, then pour in the sage and lay out the minced meat. Let the minced meat catch a blush, then pour in the wine and leave the liquid to evaporate. Season the finished filling and mix with bread crumbs, grated parmesan and dried berries. Spread the filling along one of the edges of the beaten meat, roll it up and fix it with a thread. Brown the chicken thighs stuffed with mushrooms and cheese in a pan, and then bring to full readiness in the oven for 35 minutes at 190 degrees.

Chicken thighs stuffed with prunes

Another recipe for stuffed chicken thighs combines seemingly incompatible tastes: sweet prunes, salty feta cheese and crispy bacon, which in fact perfectly complement both each other and the bird itself.

Ingredients:

• chicken thighs - 840 g;
• dried garlic - 1 teaspoon;
• a handful of prunes;
• a handful of dried tomatoes;
• bacon slices - 45 g;
• feta cheese - 95 g;
• spinach - 65 g.

Cooking

After removing the bone, beat off the flesh of the thighs and, seasoned with salt and dried garlic, set aside. Sweat the spinach leaves until all excess moisture comes out. Mix greens with prunes, chopped tomatoes and fried bacon pieces. Add feta to the filling and place it over the thighs. Roll up the meat, tie with string and place on a baking sheet. Bake chicken thighs stuffed with cheese for half an hour at 220 degrees.

Stuffed chicken thighs

If you are tired of the usual curtain, then try cooking stuffed chicken thighs.

Stuffed chicken thighs

Almost any additions can act as a filler for them, but we will focus on the most popular: cheese, mushrooms and prunes.

Chicken thighs stuffed with mushrooms

Fillings for boneless stuffed chicken thighs can even be other types of meat. In this recipe, we use ready-made natural sausages that we add with mushrooms, cranberries and aromatic herbs.

Ingredients:

• chicken thighs - 780 g;
• olive oil - 35 ml;
• onions - 75 g;
• a handful of dried cranberries;
• champignons - 165 g;
• parmesan - 55 g;
• a pinch of dried sage;
• natural sausages - 220 g;
• dry white wine - 115 ml;
• bread crumbs - 55 g.

Cooking

Carefully remove the bone from the chicken thighs, and lightly beat the meat itself. Chop the onion and sauté it in a drop of olive oil. Add mushrooms, wait for the moisture to evaporate completely, then pour in the sage and lay out the minced meat. Let the minced meat catch a blush, then pour in the wine and leave the liquid to evaporate. Season the finished filling and mix with bread crumbs, grated parmesan and dried berries. Spread the filling along one of the edges of the beaten meat, roll it up and fix it with a thread. Brown the chicken thighs stuffed with mushrooms and cheese in a pan, and then bring to full readiness in the oven for 35 minutes at 190 degrees.

Chicken thighs stuffed with prunes

Another recipe for stuffed chicken thighs combines seemingly incompatible tastes: sweet prunes, salty feta cheese and crispy bacon, which in fact perfectly complement both each other and the bird itself.

Ingredients:

• chicken thighs - 840 g;
• dried garlic - 1 teaspoon;
• a handful of prunes;
• a handful of dried tomatoes;
• bacon slices - 45 g;
• feta cheese - 95 g;
• spinach - 65 g.

Cooking

After removing the bone, beat off the flesh of the thighs and, seasoned with salt and dried garlic, set aside. Sweat the spinach leaves until all excess moisture comes out. Mix greens with prunes, chopped tomatoes and fried bacon pieces. Add feta to the filling and place it over the thighs. Roll up the meat, tie with string and place on a baking sheet. Bake chicken thighs stuffed with cheese for half an hour at 220 degrees.

Baked chicken with champignons can claim the main place on holiday table. Meat with mushrooms creates a harmonious tandem, has a delicate taste and unique aroma. Your guests will be happy to try this dish and appreciate your culinary skills.

Baked chicken with champignons and garlic in the oven

Required Ingredients:

• chicken carcass - 1 pc;
• champignons - 500 gr;
• garlic - 3 teeth;
• paprika - 2 tsp;
• sour cream - 6 tablespoons;
• salt, pepper - to taste.

Cooking process:

Rinse the chicken carcass thoroughly in running water, cut it into small pieces with a large knife. Put them in a deep bowl, season with pepper and salt. Add sour cream and mix thoroughly. The sauce should coat all the chicken pieces. Place the container in the refrigerator overnight. If you don't have that much time, marinate the meat for at least half an hour.

Peel the mushrooms, wash and cut into slices. Put them in a baking dish greased with vegetable or butter.

Chicken thighs in the oven - 5 easy recipes

Add garlic cloves and marinated chicken meat.

Sprinkle with ground paprika and cover with a sheet of aluminum foil. Preheat the oven to 250 degrees and place a container of food in it. After half an hour, remove the foil and bake for about 15 more minutes. During this time, the finished chicken will be covered with a ruddy appetizing crust.

You can serve baked chicken with mushrooms with a light vegetable salad, boiled potatoes or other garnish.

Oven-baked chicken with mushrooms and cheese

Required Ingredients:

• chicken - 1 kg;
• champignons - 200 gr;
• hard cheese - 100 gr;
• mayonnaise - 150 gr;
• onions - 3 pcs;
• mustard - 1 tbsp;
• soy sauce - 2 tablespoons;
• balsamic vinegar - 1 tbsp;
• vegetable oil - 1 tbsp;
• salt, pepper - to taste.

Cooking process:

In a deep bowl, mix balsamic vinegar, mustard, vegetable oil, salt and black pepper.

Rinse the chicken and cut into smaller pieces.

Place them in the prepared marinade and mix thoroughly. Leave at room temperature for half an hour.

Peel the mushrooms, wash and cut into thin slices. Grate the cheese. Heat the oven to 200 degrees.

Put the marinated chicken in a baking dish, pour the remaining sauce. Top with mushrooms and onion, cut into thin rings. Sprinkle with grated cheese and brush with mayonnaise. Send the form to the oven.

Bake chicken with mushrooms for 30-40 minutes.

Baked chicken with potatoes and mushrooms in the oven

Required Ingredients:

• potatoes - 500 gr;
• chicken drumsticks - 1 kg;
• champignons - 300 gr;
• onions - 2 pcs;
• salt, pepper - to taste.

Cooking process:

Wash the potatoes, peel and cut into large slices. Put in a deep bowl, salt, pepper and season with ground paprika.

Wash the chicken, rub with spices, salt and pepper. Leave at room temperature for half an hour.

At this time, take care of the mushrooms. Peel the mushrooms from the films, cut them into slices. Chop the onion into thin rings.

Place the marinated chicken in the bottom of a baking dish. Arrange mushrooms, potatoes and onions in an even layer on top.

Preheat the oven to 200 degrees. Put the mold in it and bake for 40 minutes.

Quick baked chicken with mushrooms

Required Ingredients:

• chicken thighs - 600 gr;
• champignons - 300 gr;
• onions - 1 pc;
• salt, pepper - to taste.

Cooking process:

Rinse chicken thighs, rub with salt and pepper. Leave for half an hour.

At this time, take care of the mushrooms. Peel off the films, wash and cut into slices.

Put the chicken on the bottom of the baking dish, put the mushrooms and rings on top onion. Lubricate with mayonnaise on top and put in the oven for 40 minutes at a temperature of 200 degrees. Sprinkle with fresh chopped herbs before serving.

From such an everyday and inexpensive product as chicken thighs, you get a wonderful dish for the most sophisticated feast. Chicken thighs stuffed with mushrooms will please everyone.

Juicy chicken thighs with a spicy flavor mushroom stuffing It's very tasty and very easy to prepare. And how elegant, appetizing, fragrant!

Let's cook chicken thighs stuffed with mushrooms and cheese today and please your loved ones with a great dinner.

Chicken thighs stuffed with mushrooms in the oven

It is better to buy chicken thighs for stuffing with the skin, so they will turn out juicier. Carefully remove the bone from the thighs.

We beat off the thighs a little, salt and pepper.

We make the filling. Cut the onion and mushrooms into small cubes. In one tablespoon of vegetable oil, fry the onion with mushrooms until tender. Salt a little.

Finely chop the parsley, rub the cheese on a medium grater.

Mix the fried onions and mushrooms with cheese and parsley.

On one half of the broken thigh we put a tablespoon with a slide of filling.

We close the second half of the thigh, fasten the edge with a toothpick so that the filling does not fall out during frying.

Fry the thighs in a frying pan on both sides until light golden brown.

We shift into a baking dish and bring to readiness in an oven preheated to 220 degrees for 30 minutes.

All hostesses and cooks prepare boneless chicken thigh in different ways. Everyone has their own recipe. The article will give recommendations for cooking and several options for simple but tasty dishes.

What are the benefits of boneless chicken thighs?

Chicken thighs are a real source of protein. As a rule, they turn out to be more juicy compared to breasts. If you remove all the bones and skin from a chicken thigh, you will be left with meat that contains only 130 calories and 7 grams of fat. Moreover, they are versatile in cooking. Therefore, they provide a great opportunity to experiment with new flavors and dishes. You can sauté, bake, steam, and dream up how to stuff boneless chicken thighs. It can be mushrooms, cheese, rice, any vegetables or your favorite foods.

If you beat the fillet, then first cover it with plastic wrap or a bag. This will prevent the juice from splattering and the hammer will be easier to clean.

Use a kitchen thermometer to determine doneness correctly. For chicken thighs, it is 74 degrees Celsius (or 160 Fahrenheit). If there is no such device, then pierce the meat with a toothpick. When it's done, the juice that comes out will be clear.

Do not rush to cut hot meat when you take it out of the oven, from the pan, and so on. Let it cool down for five to ten minutes. If you do not wait, the juice will immediately flow out of the dish.

Your attention will be presented with several recipes for boneless chicken thigh. You will learn how to cook such meat in a frying pan, oven, convection oven, slow cooker or double boiler, as well as stuffing for stuffing.

Boneless fried marinated thighs

To prepare three servings of this fragrant dish you will need six hundred grams of boneless chicken thighs, two hundred grams of sour cream, four cloves of garlic, vegetable oil, salt and seasonings to taste.

First rinse the meat and pat dry. To make it juicy, it is better to marinate it. Remove the skin from the garlic and mince it. Add sour cream, salt and spices (for example, for grilling) to it. Pour marinade over chicken thighs and leave for several hours.

Now heat up a frying pan with vegetable oil. Gently place the pieces of meat in it and fry on both sides over medium heat. The appearance of a golden crust will indicate the readiness of the dish.

As you can see, it is very easy to cook boneless chicken thighs in a pan. Serve them with potatoes or your favorite side dish.

French thighs in a frying pan

For this recipe, take a kilogram of boneless chicken thighs, four large onions, two hundred grams of hard cheese and vegetable oil for frying. Salt and spices take to taste.

Take care of the meat first. Wash it, dry it and beat it off a little from the inside. Rub with salt and your favorite seasonings.

Heat the vegetable oil in a heavy frying pan. Lay your thighs skin side up. Immediately add the onion between the chicken and stir frequently. It is possible that all the thighs will not be removed in the pan, so you will have to cook in several passes.

When the meat is browned on the bottom, turn it over to the other side. Lay the onion on top with a slide, and then sprinkle it with grated cheese and cover with a lid. How long to fry boneless chicken thighs this way? In total, the meat should be kept on the stove for about twenty minutes. That is, fry each side for about ten minutes. When the cheese is melted, the dish is ready.

Chicken chops in a pan

You will need skinless and boneless chicken thighs, eggs, flour, breadcrumbs, vegetable oil, ground black pepper, marjoram, thyme, rosemary and salt. Each housewife takes a different amount of food, it also depends on the number of servings. For example, three chops will take about one egg, two tablespoons of flour and a glass of crackers. Add salt and seasonings to taste.

The cooking process at first glance seems complicated. But really, it's too long to describe. This dish is made very quickly and easily.

Cooking chops

Wash the chicken, dry it and beat it with a hammer. Then salt, pepper and rub with spices. If desired, you can soak the meat in milk with spices for about one and a half to two hours. The dish will turn out soft and fragrant, but even without this item it will be very tasty.

Crack the eggs into a plate. Salt, pepper and whisk in homogeneous mass. Roll the chicken in flour, in the egg, and then in breadcrumbs. After that, fry the chicken thighs in a pan with the addition of vegetable and butter. It is best to take dishes with thick walls and a bottom. Cook each side of the meat for about seven minutes.

Put the finished dish on a paper towel so that it absorbs excess fat. After that, it can be served at the table. These cutlets go well with any side dish and creamy bacon sauce.

Thighs with mushrooms in the oven

If you are looking for a more interesting dish, then this recipe will definitely appeal to you. The chicken is stuffed with mushrooms and sprinkled with cheese, so it just melts in your mouth. Cooking will take time, but it's worth it.

So, take boneless chicken thighs according to the recipe (about six to eight pieces). Also prepare three hundred grams fresh champignons, one medium onion, one hundred grams of hard cheese, fifty grams of vegetable oil, spices and salt to taste.

Cooking thighs in the oven

First, peel the onion and chop it. Cut mushrooms into thin slices. Heat up the pan, pour vegetable oil. Add the onion and fry until golden brown. Add mushrooms and cook for another five minutes, stirring occasionally. Add black pepper and salt as you go.

While the mushrooms are cooling, take care of the chicken. Lay the thighs skin side down on a cutting board. Beat a little for more softness, rub with black pepper, salt and curry (if you like this seasoning). Put the mushrooms with onions on the meat and wrap in rolls. To keep them from falling apart, fasten with toothpicks.

Now it's time to cook boneless chicken thighs in the oven. Put the meat on a dry baking sheet (you can cover it with baking paper). Oil does not need to be lubricated, otherwise the dish will be too greasy. The chicken will not burn thanks to the juice released during the frying of mushrooms and onions.

Cut the cheese into thin slices and put it on the skin of the thighs. If you have food left (for example, champignons), then just send them to bake along with the thighs. Preheat the oven to 180 degrees and cook the dish for half an hour.

Rolls with beans and tomatoes in the oven

This great way cook boneless and skinless chicken thighs. This recipe demonstrates that you can stuff the fillet with any product. So, you will need the following products.

• Four thigh fillets.
• One hundred grams of green beans.
• Ten pieces of cherry tomatoes.
• One bunch of lettuce.
• Three cloves of garlic.
• Half a bunch of parsley.
• Two tablespoons of mayonnaise.
• Salt and spices to taste.

Making rolls

The first step is to pre-process the products. Rinse the chicken and pat dry. Peel and chop the garlic. Also rinse the tomatoes and greens. Boil the beans until half cooked in salted water and drain in a colander.

Beat the thigh fillet a little with a hammer, rub with spices and salt. Put a little garlic and beans in the middle of each piece, and brush with mayonnaise on top. If necessary, fasten the resulting rolls with toothpicks. Grease a baking sheet with vegetable oil and put the meat on it. According to the recipe, boneless chicken thighs should be sent to an oven preheated to 180 degrees for about an hour.

Arrange the lettuce leaves nicely on a dry plate, and then the rolls. Cover them with tomatoes and parsley sprigs. Now the dish is completely ready and you can eat it without a side dish.

Stuffed boneless thighs in air fryer

To prepare about eight servings, you will need a kilogram of boneless chicken thighs, one hundred grams of rice, two hundred grams of cheese, three tablespoons of mayonnaise, salt and spices to taste.

Boil the rice, and in the meantime, rinse and dry the meat. Rub the rolls with salt, spices, grease with mayonnaise. Put rice and some cheese inside. Wrap the thighs in foil and send to the convection oven. You need to cook at a temperature of 200 degrees for about thirty minutes. Open the foil and bake the chicken a little more so that it appears golden crust. This usually takes no more than ten minutes.

Fragrant boneless steamed thighs

According to this recipe, you can cook boneless chicken thigh in a slow cooker or double boiler. For three servings, take about six hundred grams of meat and two cloves of garlic. You will also need liquid smoke, salt and red pepper for cooking. In principle, the number of products you can take at your discretion.

Peel the garlic and cut into thin slices. Wash the thighs and pat dry. Put them in a bowl, add salt and pepper. Stuff each piece of chicken with slices of garlic. sprinkle the meat liquid smoke and leave to marinate for half an hour so that it is well saturated with spices. Place the chicken in a slow cooker (or steamer), cover and cook for forty to fifty minutes.

Now you know how to cook boneless chicken thighs. For stuffing, you can take a variety of fillings. For example, rice with dried fruits, mushrooms with cheese and garlic (or onions), apples with prunes and almonds, potatoes with vegetables, buckwheat porridge With chicken liver and much more. For a more pronounced taste, depending on the filling, the chicken can be coated with mayonnaise, tomato paste, mustard or honey. Choose a recipe and enjoy!