Guest Post: Rifting on Vagabond Chicken
Rantings of an Amateur Chef
Rantings of an Amateur Chef
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Ingredients

  • 5 thighs to work with, I left the skin on to bake
  • 2 red delicious Apples to the stuffing
  • 2 skinless, boneless chicken breasts
  • 1/2 cup chopped apple
  • 2 tablespoons shredded Cheddar cheese
  • 1 tablespoon Italian-style dried bread crumbs
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1 tablespoon water
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon chopped fresh parsley, for garnish
  • 5 Chicken Thighs
  • 2 Red Delicious Apples (Cored, Peeled and Chopped)
  • 1/4 cup of Shredded Sharp Cheddar Cheese (Kraft Foods)
  • 1/4 cup of Feta Cheese (Athenos)
  • 1/4 Cup of Mediterranean Herb Cheese (Cracker Barrel)
  • 4 cups of homemade bread cubes
  • 2 tbsp butter
  • 1/2 cup of dry white wine (Beechaven is a local winery)
  • 1/2 cup vegetable (or Chicken) Stock
  • 1 tbsp water
  • 1 1/2 tsp potato starch (or rice starch)

Instructions

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