Fruited Stuffed Chicken Thighs

Fruited Stuffed Chicken Thighs

Ingredients:
4 large, skin-on, free-range, organic chicken thighs
4 tablespoons olive oil
1 medium onion, diced
1 stalk celery, diced
1 garlic clove, minced
2 medium apples, peeled, cored and chopped
1/4 cup golden raisins
1/4 cup chopped walnuts
1 large, cage free, organic egg, beaten
1 teaspoon dried tarragon
Freshly ground black pepper, to taste

Directions:
Preheat oven to 350 degrees.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the onion, celery and garlic. Cook for about 4 minutes or until vegetables
are tender and translucent but not browned. Remove from heat and season with
pepper to taste.
Add apple, raisins, walnuts and beaten egg. Stir until combined.
Gently pull the chicken thighs apart and stuff the fruit and nut mixture
between the skin and meat.
Lay the chicken thighs on a parchment-lined baking pan. Brush the remaining
oil over chicken and sprinkle with the dried tarragon.
Bake for 1 hour until chicken is cooked through. Serve immediately.
Garlic Chicken With Mushrooms and Red Peppers
Serves 4
With a spicy and creamy sauce thanks to the coconut milk, you’ll be surprised at
how flavorful this chicken dish is. Feel free to add whatever veggies you have on
hand for variation, or to suit your own personal tastes.