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Servings 4
Calories 953 kcal
Prep Time25 mins
Cook Time25 mins
Total Time50 mins

Ingredients
 

  • 4 medium chicken thighs, boned and skinned
  • 100 g dried stuffing mix, made up to pack instructions, then cooled slightly
  • 2 tbsp any oil
  • 2 small onions, peeled finely chopped
  • 400 g can of chopped tomatoes in juice with herbs
  • 2 tbsp tomato purée
  • 1 chicken Oxo stock cube
  • 1 pinch sugar
  • 200 ml water
  • 300 g frozen peas

Instructions
 

  • Preheat the oven to 200C gas 6
  • Remove the bones from the thighs.
  • Place the chicken thighs in a plastic bag or clingfilm, using a rolling pin, beat out the chicken thighs with a little water until nice and thin.
  • Divide the stuffing roughly into 4 and place it into the 4 thinly beaten out thighs and fold up neatly, don't worry too much if they are no covered completely.
  • Pour the frozen peas into the bottom of the baking dish.
  • Place the filled thighs on top of the peas so they are nice and snug.
  • Heat the oil, add the onions cook for a few minutes to soften.
  • Add the tomatoes, puree, stock cube, water and bring to a boil.
  • Season well with salt and pepper, then stir well.
  • Pour the sauce over the chicken and pop it into the oven to bake for 20-25 minutes.
  • Serve with mash.
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Nutrition Facts
Stuffed Chicken Braised with Tomatoes & Peas
Amount per Serving
Calories
953
% Daily Value*
Fat
 
59
g
91
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.2
g
Cholesterol
 
344
mg
115
%
Sodium
 
384
mg
17
%
Carbohydrates
 
16
g
5
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
88
g
176
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken
Course Chicken
Cuisine British, ITV This Morning, Spring
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