Creole Stuffed Chicken Thighs with Charred Tomato Cream Sauce (photos) Edited w/Leftovers

Creole Stuffed Chicken Thighs with Charred Tomato Cream Sauce










Recipe:

Creole stuffed chicken thighs with charred tomato cream sauce

For 4 servings you will need:

4 chicken thighs, deboned and pounded flat, seasoned with garlic salt, creole seasoning, red cayenne, and black pepper

Stuffing:

1/4 cup dry bread crumbs, Oven browned
3 tablespoons dried okra, broken into 1/8 inch pieces
2 Tablespoons finely diced shallot
1 Tablespoon finely diced celery
3 Tablespoon diced sweet peppers (red, yellow, orange)
2 teaspoons diced tomato, peeled, with seeds removed
2 teaspoons green onion tops, sliced
1 Tablespoon small diced andouille sausage
1 teaspoon Creole seasoning
1/8 teaspoon black pepper
1/8 teaspoon Red Cayenne Pepper
2 teaspoons garlic salt
Salt, to taste
1 egg

Vegetable oil for sautéing



Directions:

Remove the skin and gently pound the thighs flat (1/8 inch thickness). Season with creole seasoning, garlic salt, red cayenne, and black pepper. Set aside





Crumble 3 pieces of dry bread into small pieces and brown (medium brown) in oven at 375 degrees F.







Prep vegetables and sausage.







Cook the sausage and set aside.



Sauté shallots, celery, and peppers in a little butter, until soft





Mix vegetables, bread crumbs, okra, and seasoning in a suitably sized bowl.









Add seasoning, taste and adjust seasoning to taste, then add sausage and egg. Mix to make dressing.







Stuff flattened chicken thighs with dressing, then roll and, if necessary, secure with with butcher's twine. I did mine both ways. Securing the rolls with twine works better.








Heat a non-stick sauté pan (medium high heat) with enough vegetable oil to cover the bottom of the pan. When a drop of water in the oil sizzles, you are ready to add the rolled thighs. Cook until the portions are about 3/4 done, then place them on an uncovered pan in a 350 degree F oven until the dressing is cooked through.





Serve on cauliflower mash (or potato mash) with charred tomato cream sauce and Haricots Verts.









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Charred Tomato Cream Sauce

2 Tablespoons Butter
1 Tablespoon chopped shallots
1 Tablespoon lime juice
1/4 cup dry white wine
1 teaspoon creole seasoning
6 Tablespoons heavy cream
1/2 Roma tomato, roasted in oven, until slightly charred
Salt, to taste.

Directions:

Roast the tomato, until slightly charred (20 - 30 minutes) in a 400 degree oven in an oven proof dish. Remove skin, seeds, and dice.



Heat butter in a sauce pan, combine shallots with wine and lemon juice, add creole seasoning and reduce to a slightly thick consistency.

Add heavy cream, reduce heat to low and blend it into the reduced sauce.

Add the roasted tomato, taste for seasoning, and add salt if needed. If not able to serve immediately, hold at lowest heat setting until used.





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Cauliflower Mash:

Ingredients:

2 cups cauliflower pearls
1 Tablespoon butter
3 Tablespoons heavy cream
Salt and black pepper to taste

Directions:

Cook cauliflower pearls in microwave, in using a covered dish, at high setting for 4 minutes. Remove, add 3 Tablespoons of heavy cream and mash until smooth. Taste and season to taste with salt and black pepper.

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Haricots Verts (French Green Beans)

Ingredients:

1 pound fresh green beans (ends clipped)
1 Tablespoon olive oil
Salt and pepper to taste

Directions:

Snip beans and mix to coat with oil in a suitable bowl. Place on an oven sheet and salt. Roast at 400 degrees f for 15 minutes. Remove from oven and cover until ready to plate (in the next few minutes).

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Plating

Spoon a small amount of the sauce on the plate. Portion the cauliflower mash on one side of the sauce. Place one or two chicken rolls on the mash. Drizzle a small amount of sauce over the chicken rolls and serve with the Haricots Verts, alongside the stuffed chicken rolls.

Dessert:

Individual Raspberry cheesecakes on Pecan crust.




Saved larger portions for leftovers for tomorrow:



Thanks for looking.

Edited to add Leftover photos on 9/29 Same protein with creamed spinach.