Enjoy the succulent flavors of chicken with a very fragrant herb stuffing and serve with amazing walnut pesto pasta. This recipe is perfect for a Sunday meal!
Serves: 6 Prep. time: 30′ + 3-4 h Cooks in: 35′ Ready in: 1:05′
6 boneless chicken thighs
1/4 cup extra-virgin olive oil for the chicken
250 ml dry red wine
500 g fusilli or other short pasta, cooked, drizzled with 3 tbsp extra-virgin olive oil
For the stuffing
2 tbsp parsley, finely chopped
2 tbsp dill, finely chopped
2 tbsp spearmint, finely chopped
1 tsp dried verbena leaves, chopped
1 tbsp tarragon, finely chopped
2 medium garlic cloves, finely chopped
2 tbsp extra-virgin olive oil
For the marinade
1 cup grape molasses
2 tbsp balsamic vinegar
For the walnut pesto
1/5 cup extra-virgin olive oil
150 g San Michalis PDO Greek cheese or Parmesan, grated
4 sundried tomatoes, finely chopped
For the marinade: Mix all ingredients together in a bowl, adding a little salt.
For the stuffing: Mix all ingredients very well in a bowl seasoning with a little salt and paprika. Stuff chicken thighs and roll. Seal using toothpicks if necessary. Place in a small shallow bowl one next to the other and drizzle with marinade. Cover with foil and fridge for 3-4 hours. Drain well and reserve marinade.
Heat oil in non-stick pan and cook chicken thighs on all sides. Add wine, cover with lid and simmer on low heat until chicken is cooked through. Add marinade and simmer for another 10 minutes until sauce thickens.
For the walnut pesto: Whizz walnuts in a blender, adding olive oil, a little salt and 2-3 tbsp water. Then add sundried tomatoes and whizz once more. Lastly, whizz cheese until well-incorporated. Add extra water to make it less thick if you wish.
Toss pasta with pesto, divide in plates and top with two chicken thighs. Serve warm.
Photo – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Μπουτάκια κοτόπουλου γεμιστά με βότανα και βίδες με πέστο καρυδιού