Stuffed Chicken Thighs

Instructions

• To prepare stuffing and chicken: Combine spinach and breadcrumbs in a medium bowl with chicken livers, Cheese, Egg, 2 tablespoons Green Onion, 1 tablespoon garlic, thyme, 1/2 teaspoon pepper, and 1/4 teaspoon salt until well blended. Cover and refrigerate for at least 15 mins.
• Place a chicken thigh skinned-side down on a work surface. Fill the thigh with 2 to 3 tablespoons of the stuffing, first filling the area (or pocket) left by the bone and placing the rest in the center of the thigh. Roll the thigh closed and secure with 2 pieces of kitchen string. Repeat with the remaining thighs and stuffing. (You may have leftover stuffing.) Season with the remaining 1/4 teaspoon pepper and salt.
• Heat oil in a large pan over medium-high heat. Reduce heat to medium and add half the thighs, seam-side down. Cook, turning 2 or 3 times, until brown on all sides, 7 to 10 minutes total. Transfer to a clean plate and repeat with the remaining thighs.
• To prepare sauce: Add Onion, Carrot, 1/4 cup Green Onion, and 2 tablespoons garlic to the pan. Cover and cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 5 minutes. Stir in broth, tomatoes, basil, thyme, and the chicken thighs. Bring to a boil over high heat; reduce heat to a simmer and cook, uncovered and turning the thighs occasionally, until cooked through and tender, 35 to 40 minutes.
• Remove the thighs with a slotted spoon; tent with foil to keep warm. Simmer the sauce further to thicken it, if desired, or thin with a little broth or water if it’s too thick. Season with 1/2 teaspoon pepper and 1/4 teaspoon salt. Serve the chicken with the sauce.