Back when the Food Network was about real food and how to cook it, I used to tape Molto Mario and it was a rare day that Mario Batali did not espouse “a few good ingredients, simply prepared.” That’s what we have in this easy Batali recipe for baked chicken thighs filled with herbs and cheeses. The result is delicious and wholly satisfying.
It’s an economical, convenient dish that can be assembled ahead of time, which is especially helpful when entertaining. It was part of a Food & Wine collection of quality recipes that are cheaper than takeout. How much cheaper? The magazine says it’s $3.68 per serving, allowing two thighs per person, but a sale would bring that down. The recipe uses boneless, skin-on thighs but in my area, skinless, boneless often are on sale for less. than skin-on
This is the week I’m using what I have on hand, so the skinless thighs came from the freezer, a pack of 8, half a recipe and serving four, and those are the amounts I’ll provide. The fresh bread crumbs also came from the freezer; sometimes when bread is staling I pop it into the processor and make crumbs, which freeze very well. I wouldn’t use canned, dry crumbs as a substitute here; I think the filling would be leaden. And with no fresh basil around, I resorted to freeze-dried, sold in the produce department and far fresher-tasting than the usual dried.
The chopping, cheese “grating” and crumbing can all be done in a processor with the metal blade or in a mini-chop. The parsley won’t be as perfectly chopped as with a knife, but it’s going into the filling so that really doesn’t matter.
The filling is rich, the thighs stay moist and all in all, this is a dish I’d serve to guests.
Herb and Cheese-filled Chicken Thighs
Adapted from Mario Batali
3/4 cup fresh bread crumbs*
3/4 cup /68g fresh-grated Parmesan cheese
1/4 cup /21g fresh-grated Provolone cheese
1/4 cup chopped fresh basil, loosely packed, OR about 2 tsp dried
2 TB chopped fresh flat-leaf parsley
1 1/2 tsp crushed or minced rosemary, fresh if possible
grated zest of 1 lemon
1 large egg
8 boneless chicken thighs
Have ready: 8 or 16 pieces of butcher’s twine or string.
*I’m not providing a weight as all breads and crumbs are different. The rule of thumb is one slice of bread yields 1/2 cup of fresh crumbs.
Set a rack in the middle of the oven and preheat to 450F/230C/Gas 8.
In a medium bowl, combine all the ingredients except the thighs and mix well.
Line a baking sheet with foil and spread out the thighs, skin side or smooth side down. Spoon filling down the center of each thigh. Fold or roll up and tie with one or two pieces of butcher’s twine. Sprinkle with kosher salt and fresh-ground pepper.
Can be refrigerated at this point. Return to room temperature before baking.
Bake for 35 minutes then let rest, loosely tented with foil, for 10 minutes. Remove twine.
Serves 4
Ella’s notes: I sprayed the foil first since my thighs had no skin to render fat during baking. I also used less Parmesan than the 3/4 cup the recipe calls for. I’ve learned that when it is combined with Provolone the result is too salty for my taste. Your palate is probably different and so your uncooked filling might look different.
Molto Mario is on the Fine Living Network now. They’re reruns, still on when most are working, but the same fine teaching and technique.
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