Stuffed Chicken Thighs In White Wine Caper Sauce

I am a huge fan of poultry, although it has taken many years for me to learn an appreciation for legs and thighs. I’ve always been  a “white meat” girl, whether it was chicken or turkey, although recently I have become very fond of chicken thighs which are moist, flavorful, and best of all inexpensive. We bought an exceptionally large bag of chicken thighs at Costco and I recently pulled out a package from the freezer to cook for dinner. After looking through my refrigerator and pulling out a few ingredients I found there I put together this stuffed chicken recipes that turned out amazingly well. In fact, we loved this dish so much that I made it again for company this past weekend and I generally would never consider chicken thighs “company worthy”. The chicken rolls were so moist and delicious though that I knew they’d love it, and in fact everyone did although they thought it was veal and not humble chicken thighs.

I am going to give the ingredients for 8 small thighs which would serve four as an entree portion. You can easily adapt the recipe if your thighs are larger and you therefore need less, or if you are feeding more than four. It is easiest if you buy skinless, boneless chicken thighs although it is relatively painless to debone them yourself if you have a sharp boning knife. I recommend sun-dried tomatoes that are packed in oil as they are very moist. Dried ones need to be soaked in water before using and are not generally as flavorful. These chicken thighs also reheat very well the next day!

• Poultry, both white and dark meat, is a great source of low fat protein.
• Both the skin and any fat are removed from the chicken before cooking.
• Low sodium chicken brother reduces the sodium count of the overall recipe.