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Chicken Thighs Filled with Chestnuts and Guanciale

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
40 minutes
INGREDIENTS PER 4 PEOPLE

Boiled chestnuts, 5 Oz
Salt with herbs
Cubed smoked Guanciale (smoked, cured Italian bacon), 3,3 Oz
Four boned chicken thighs,
Four thin slices of smoked Guanciale

PROCEDURE

Bone the four chicken thighs. Chop the chestnuts and keep aside four of them whole for decoration and brown them together with the cubed Guanciale. Fill the thighs and garnish them with a slice of Guanciale and a whole chestnut. Decorate with fresh herbs.

Butcher’s tips

Roast in a pre-heated oven at 180˚ C for either 20 to 30 minutes with thinly sliced fresh vegetables and a drizzling of white wine.

Thanks to : Menu

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