New recipe for tonight, and I got the Herb/Garlic Chevre idea from the Head Chef of the Family, my Mom. Try it out, and make sure you get good Chevre!
Garlic/Herb Chevre Stuffed Chicken Thighs
Ingredients:
4 Whole Chicken Thighs
2 Bell peppers
1 Yellow Onions
1 Bag of Golden Yellow Potatoes
1 Bulb garlic
1 block of Soft Chevre (goat cheese)
1 Tbsp Salt
1 tsp Pepper
1/2 cup Olive Oil
Fresh Rosemary
Dice finely one quarter of a bell pepper, three cloves of garlic, and 1/8th of the onion and mix together with the Chevre. Cut the potatoes in half and after salting and drizzling olive oil in a baking pan, lay them down, skin side up to coat the bottom of the pan. Chop up the rest of the garlic, peppers and onions and place on top of the potatoes. Take the chicken thighs, and dig out some space for Chevre behind the main bone, and then stuff the Chevre inside. Season the outside of the thighs with olive oil, salt and pepper.
Lay some rosemary around the chicken thighs and cook for about an 1:15-1:30 at 385.
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Bon Apetit!
Garlic/Herb Chevre Stuffed Chicken Thighs
Ingredients:
4 Whole Chicken Thighs
2 Bell peppers
1 Yellow Onions
1 Bag of Golden Yellow Potatoes
1 Bulb garlic
1 block of Soft Chevre (goat cheese)
1 Tbsp Salt
1 tsp Pepper
1/2 cup Olive Oil
Fresh Rosemary
Dice finely one quarter of a bell pepper, three cloves of garlic, and 1/8th of the onion and mix together with the Chevre. Cut the potatoes in half and after salting and drizzling olive oil in a baking pan, lay them down, skin side up to coat the bottom of the pan. Chop up the rest of the garlic, peppers and onions and place on top of the potatoes. Take the chicken thighs, and dig out some space for Chevre behind the main bone, and then stuff the Chevre inside. Season the outside of the thighs with olive oil, salt and pepper.
Lay some rosemary around the chicken thighs and cook for about an 1:15-1:30 at 385.
Bon Apetit!