Chicken Thighs Baked on Apple-Walnut Stuffing

By RobinPD

The idea for roasting pieces of meat on top of stuffing comes from Emeril's New New Orleans Cooking by Emeril Lagasse. He does it with pork chops. Don't be tempted to try this recipe with whole chicken legs, as they will render too much fat and make the stuffing greasy. Challah's subtle sweetness and soft texture make it perfect for stuffing.

Ingredients

• Stuffing:
• 2 tbsp unsalted butter
• 1 large onion, diced
• 2 ribs celery, diced
• 1 tbsp chopped sage
• 1 Granny Smith apple, peeled, diced
• 1/4 cup chopped flat-leaf parsley
• 1/2 cup walnut pieces
• 6 cups cubed day-old challah or other bread (l-inch cubes)
• 1 cup chicken stock
• Salt + freshly ground black pepper to taste
• Chicken:
• S chicken thighs, backs removed (about 3 lb/1-1/2 kg)
• 1 tbsp chopped thyme
• Salt + freshly ground black pepper to taste
• 2 tbsp vegetable oil

Preparation

Step 1

For stuffing, heat butter in large pot over high. Add onion, celery and sage. Cook, stirring often, 3 minutes. Stir in apple, parsley and walnuts. Cook 1 minute. Stir in bread. Gradually sprinkle in stock.

When bread has absorbed stock, remove from heat. Season with salt and pepper. Transfer to lightly buttered 9-inch by 13-inch baking dish. Spread evenly.

For chicken, trim and discard excess skin and fat. Sprinkle with thyme. Season with salt and pepper.

In large non-stick frying pan, heat oil over high. Fry chicken, skin side down, until brown and crisp, about 8 minutes. (Reduce heat if starting to burn. Be careful, as fat may splatter.) Cook on flesh side just to seal, about 2 minutes.

Drain briefly on paper towel and place on top of stuffing, skin side up.

Bake on middle rack of preheated 400 F until chicken is cooked through, about 25 minutes.