Archive for November, 2009
For those who avoid pork, or who would prefer to eat chicken, this is an adaptation of my Sausage stuffed pork with apples recipe.
This is incredibly easy, delicious, and can be on the table in 45 minutes. Serve with some quinoa, rice, or roasted potatoes and pair with roasted vegetables and/or a salad.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe.
- 2 lbs boneless/skinless chicken thighs
- 1 lb chicken and apple sausage (uncooked is preferred)
- 2 pinches kosher or sea salt
- 1 apple, thinly sliced
- 1/2 tsp Tony Chacheres Cajun seasoning or another seasoning that has a touch of cayenne pepper
- 1-2 tsp olive oil, for the bottom of the pan
Preheat oven to 350F. Oil a 9×13 or 9×11 baking pan (I line mine with Reynolds Release, which makes it much easier to clean up).
Lay a chicken thigh in the pan, skinned side down. Squeeze part of the apple sausage from the casing onto the middle of the chicken thigh. Roll chicken around sausage, and set in pan. Repeat until you have used up all the chicken and sausage.
Sprinkle the top of chicken rolls with a smidge of Tony Chacheres.
Core the apple and slice it into thin slices. Lay the apples on top of the rolled chicken. Sprinkle a pinch of kosher salt on top, then slide into the oven.
Bake for 30-45 minutes, until chicken and sausage are cooked thoroughly.