Stuffed Chicken Thighs with Red Pepper-Tomato Sauce (Michael Chiarello) Recipe

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Stuffed Chicken Thighs with Red Pepper-Tomato Sauce (Michael Chiarello)
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Ingredients
19
Count
Nutrition
1910
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.
  2. To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.
  3. Preheat the oven to 400 degrees F.
  4. Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.
  5. Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.
  6. Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.
  7. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.
  8. Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1909.55 Kcal (7995 kJ)
Calories from fat 1184.7 Kcal
% Daily Value*
Total Fat 131.63g 203%
Cholesterol 540.16mg 180%
Sodium 321.16mg 13%
Potassium 711.47mg 15%
Total Carbs 81.12g 27%
Sugars 6.19g 25%
Dietary Fiber 4.36g 17%
Protein 97.31g 195%
Vitamin C 55.5mg 92%
Vitamin A 1.2mg 39%
Iron 41.7mg 232%
Calcium 183.7mg 18%
Amount Per 100 g
Calories 302.69 Kcal (1267 kJ)
Calories from fat 187.79 Kcal
% Daily Value*
Total Fat 20.87g 203%
Cholesterol 85.62mg 180%
Sodium 50.91mg 13%
Potassium 112.78mg 15%
Total Carbs 12.86g 27%
Sugars 0.98g 25%
Dietary Fiber 0.69g 17%
Protein 15.43g 195%
Vitamin C 8.8mg 92%
Vitamin A 0.2mg 39%
Iron 6.6mg 232%
Calcium 29.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48.4
    Points
  • 51
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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