mary berry stuffed chicken thighs with lemon sauce
Mary berry stuffed chicken thighs with lemon sauce is a flavorful and elegant dish that is perfect for entertaining or special occasions. The recipe features tender chicken thighs filled with a delicious stuffing made from sausage meat, apple, onion, and herbs, which is then roasted to perfection. The chicken is served with a tangy lemon sauce that complements the rich flavors of the stuffing and adds a bright, fresh note to the dish. It’s a great recipe for showcasing your culinary skills and impressing guests with a restaurant-quality meal.
Why people also love mary berry stuffed chicken thighs with lemon sauce
People love Mary Berry’s stuffed chicken thighs with lemon sauce for several reasons. Firstly, the dish is deliciously flavorful and has a complex blend of flavors that are sure to tantalize your taste buds. Secondly, it is a visually stunning dish that is perfect for impressing guests at dinner parties or other special occasions. Thirdly, it is relatively easy to prepare despite its fancy appearance, making it an accessible recipe for home cooks of all levels. Additionally, the tangy lemon sauce adds a bright, zesty note to the rich, savory chicken, creating a perfectly balanced flavor profile. Overall, Mary Berry’s stuffed chicken thighs with lemon sauce is a crowd-pleasing dish that is loved by many for its unbeatable combination of taste and presentation.
Ingredients:
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 6 oz sausage meat
- 1 apple, peeled, cored, and grated
- 1 tbsp fresh thyme leaves
- 3 tbsp breadcrumbs
- Zest of 1 lemon
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken stock
- Juice of 1/2 lemon
Instructions:
- Preheat the oven to 375°F. Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. After this,Add the onions and garlic, and cook until softened, about 5 minutes.
- Add the sausage meat and cook until browned, breaking it up into small pieces with a wooden spoon.
- Add the grated apple, thyme, breadcrumbs, and lemon zest to the skillet. After this,Mix well and cook for another 2-3 minutes, until everything is well combined.
- Use a sharp knife to create a pocket in each chicken thigh by cutting along the side of the bone. Stuff each thigh with the sausage and apple mixture.
- Heat another skillet over medium-high heat and add the butter. Once melted, sear the chicken thighs for about 3-4 minutes per side, until they are golden brown.
- Transfer the chicken thighs to a baking dish and roast in the oven for about 25-30 minutes, or until cooked through.
- While the chicken is roasting, make the sauce. In a saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for about 1 minute until smooth.
- Slowly pour in the chicken stock, whisking continuously to prevent any lumps from forming. Bring the sauce to a simmer and cook for about 5-7 minutes until it has thickened slightly.
- Add the lemon juice and season the sauce with salt and pepper to taste.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.
- To serve, spoon the lemon sauce over the chicken thighs and garnish with additional fresh thyme leaves if desired.
Quick Facts
Prep time: 25 minutes
Cook time: 40-45 minutes
Total time: 1 hour 10 minutes to 1 hour 15 minutes
Yield: 8 servings
Serving suggestions:
Mary Berry’s stuffed chicken thighs with lemon sauce pairs well with a variety of sides, including roasted vegetables, mashed potatoes, or rice pilaf.
Tips:
- Make sure to season the chicken thighs well before cooking to ensure maximum flavor.
- Use a sharp knife to cut open the pocket in each chicken thigh to avoid tearing the meat.
- Use a meat thermometer to check that the chicken is cooked all the way through, with an internal temperature of 165°F.
- For a more pronounced lemon flavor, you can add additional lemon zest or juice to the sauce, according to your taste.
Nutrition information:
Each serving of Mary Berry’s stuffed chicken thighs with lemon sauce contains approximately 350 calories, 22g fat, 8g carbohydrates, and 27g protein.
Presentation:
To serve, arrange the stuffed chicken thighs on a platter or individual plates. Spoon the lemon sauce over the top and garnish with additional fresh thyme leaves if desired. Serve with your choice of side dishes and enjoy!
Variations and substitutions you can try for Mary berry stuffed chicken thighs with lemon sauce:
- Instead of sausage meat, you can use ground beef, pork, or turkey to make the stuffing.
- Try using a different type of apple or swap it out for pears or dried apricots.
- Use different herbs to flavor the stuffing, such as rosemary, sage, or parsley.
- Add some chopped nuts, like pecans or walnuts, for extra texture.
- Swap the lemon sauce for a different type of sauce, such as a mushroom cream sauce or a red wine reduction.
- Make this dish vegetarian by stuffing the chicken thighs with a mixture of cooked spinach, ricotta cheese, and breadcrumbs.
- Use boneless, skinless chicken breasts instead of thighs for a lighter version of the dish.
Recommendations and notices:
- To save time on prep, you can prepare the stuffing mixture a day in advance and refrigerate until ready to use.
- Don’t overstuff the chicken thighs, as this can cause them to burst while cooking. Fill each pocket about 3/4 of the way full, leaving room for expansion.
- Make sure to tuck the flap of skin back over the stuffing to keep it from falling out during cooking.
- When making the lemon sauce, be careful not to let it boil too vigorously or it may curdle. Keep the heat on medium-low and whisk continuously.
- For a more flavorful sauce, deglaze the roasting pan with a bit of white wine or chicken stock before adding the liquid to the sauce.
- Remember to check the internal temperature of the chicken using a meat thermometer. The chicken should reach a temperature of 165°F when fully cooked.
- Let the chicken rest for 5-10 minutes after cooking before slicing, to allow the juices to redistribute and prevent them from running out.
- To make the dish gluten-free, use gluten-free breadcrumbs or skip them altogether.
FAQ for mary berry stuffed chicken thighs with lemon sauce
Yes, you can definitely use chicken breasts instead of chicken thighs if you prefer. Keep in mind that chicken breasts will cook faster than thighs, so adjust your cooking time accordingly.
Yes, you can make the stuffing vegetarian by using cooked spinach, ricotta cheese, and breadcrumbs instead of sausage meat. You can also add some chopped nuts or other vegetables like mushrooms or bell peppers for extra flavor and texture.
Yes, you can freeze the uncooked stuffed chicken thighs for up to 3 months. Wrap them tightly in plastic wrap and then aluminum foil, and label them with the date and contents. When ready to cook, thaw them completely in the refrigerator before roasting.
Yes, you can make the lemon sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stove or in the microwave before serving.
Yes, you can use a different type of fruit like pears or dried apricots instead of apples. Just make sure to chop the fruit into small pieces so it cooks evenly with the stuffing.
Conclusion
Mary Berry’s stuffed chicken thighs with lemon sauce is a delicious and impressive dish that is perfect for entertaining or special occasions. The flavorful stuffing made with sausage meat, apple, and herbs, combined with the tangy lemon sauce, creates a complex and satisfying flavor profile. The recipe is relatively easy to prepare, despite its fancy appearance, and can be enjoyed by home cooks of all levels. Serve it with your favorite side dishes for a complete meal that will impress your guests and leave them asking for seconds!
