[CH] Friday's Dinner - Stuffed Chicken Thighs w/Jalapeno-Lemon Sauce

RisaG (radiorlg@yahoo.com)
Sun, 18 May 2003 19:00:02 -0700 (PDT) 

This was Friday nights dinner and it was excellent.

*  Exported from  MasterCook  *

           Stuffed Roast Chicken Thighs
w/Jalapeno-Lemon Sauce

Recipe By     : adapted from The Flea Street Cafe,
Jesse Cool, Owner/Chef
Serving Size  : 3    Preparation Time :0:00
Categories    : Chiles                          
Poultry

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   6                    chicken thighs -- washed
                        salt and pepper
                        Stuffing:
     1/2  cup           soft cream cheese
   1      tbsp          sour cream
   2      tbsp          fresh chives -- snipped
   1      tbsp          red onion -- minced sm.
   1      tbsp          calendula petals -- * see note
                        Jalapeno-Lemon Sauce:
   4      tbsp          unsalted butter
     1/3  cup           onion -- chopped fine
   1                    jalapeno chile pepper --
sliced thinly
   2      cloves        garlic -- minced
                        zest & juice of 1 lemon
   1 1/2  tbsp          tequila
     1/4  cup           unbleached all-purpose flour
   1 1/2  cups          chicken broth -- to 2 cups
   1 1/2  tbsp          Lulu Meyer Lemon & Fig
Balsamic Vinegar -- ** see note
                        salt and pepper
                        For Garnish:
   2      tbsp          pumpkin seeds, roasted
   2      tbsp          cilantro -- chopped

Preheat oven to 400°F.

In small bowl, combine cream cheese, sour cream,
chives, red onion and calendula petals. 

Pull away a bit of the skin on the chicken thighs and
stuff some of the cheese mixture under the skin. Pull
the skin back up over the cheese mixture. Place in a
roasting pan that has been coated with cooking spray
or brushed with a bit of olive oil. Brush the top of
the chicken too. Continue until all chicken thighs and
cheese mixture have been used up.

Place in oven and roast for 25 minutes until browned
and cheese is melty. While chicken is in the oven,
start the sauce.

Heat the butter until foamy. Saute onion, jalapeno,
and garlic until onion is soft, about 5 minutes. Stir
in lemon zest and juice. Remove pan from heat and add
tequila - deglaze pan with it. Place back on the heat
and stir in the flour. Cook over low heat for 2-3
minutes. Gradually whisk in 1 cup chicken broth,
adding remainder if necessary to thin sauce to desired
consistency. Stir in balsamic and add salt and pepper
to taste. Taste sauce and adjust seasoning.

To serve:

Place 2 thighs on the plate and pour 1/2 cup of sauce
around. Garnish with toasted pumpkin seeds and a
sprinkle of chopped cilantro.

Serve with brown rice & a mesclun salad w/mixed
tomatoes (if you have)

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

* Only use flowers that have not been sprayed with
chemicals or are completely organic. If you cannot
find these, then omit from the recipe.

** If you do not have Lulu brand balsamic vinegar
(comes in several flavors - Cherry, Meyer Lemon, Fig,
Meyer Lemon & Fig), use as good a balsamic as you can
find.

If you can find Meyer Lemons, use those instead of the
normal supermarket lemon. They are a bit sweeter and
have a unique taste that would be wonderful in this
dish.




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