Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.

As I currently have a little time, I had been browsing on the web last week. Trying to get new, fascinating tips, inspiring meals that We have never tried before, to amaze my family with. Hunting for quite some time but couldn’t discover too many interesting stuff. Right before I wanted to give up on it, I stumbled on this delightful and simple treat by chance at Suncakemom. The dessert seemed so delightful on its photo, that required instant actions.

It absolutely was not difficult to imagine the way it is created, how it tastes and how much my hubby is going to like it. Mind you, it is extremely easy to impress the guy in terms of desserts. Yes, I’m a lucky one. Or possibly he is.Anyhow, I visited the webpage and then used the simple instuctions that have been accompanied by nice pics of the task. It just makes life rather easy. I can suppose it’s a slight inconvenience to take snap shots in the middle of baking in the kitchen as you normally have sticky hands thus i pretty appreciate the time and energy she placed in to make this blogpost .

With that in mind I am empowered presenting my own dishes in the same way. Many thanks for the idea.

I had been tweaking the original formula to make it for the taste of my loved ones. I’ve got to tell you it was an awesome outcome. They prized the taste, the consistency and enjoyed getting a sweet like this in the middle of a stressful week. They quite simply demanded more, more and more. So the next time I’m not going to make the same miscalculation. I’m going to double the volume to make them delighted.

You can find the original Stuffed Chicken Thighs Recipe recipe at SunCakeMom

How to make Stuffed Chicken Thigh:

Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.

Do it in batches if necessary and puree them.Alternatively use the old school method of chopping everything up with a sharp knife.

Add egg and the optional parmesan cheese and mix them together well.

Pull up the skin on one end of the chicken thighs.

Fill it up as much as possible.

Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.

Place the filled chicken thighs onto a tray.

Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.

Take the cover off then roast the chicken thighs until golden brown.

Serve it whole or halved.