Ingredients:
1 link hot Italian sausage, casing removed, meat crumbled
1/2 cup Stove Top stuffing mix, can use regular bread crumbs
1/2 cup parmesan cheese, freshly grated
1 small yellow onions, chopped
1 large eggs
2 tablespoons dried parsley
2 teaspoons dried thyme
1/2 teaspoon salt ( to taste)
1/4 teaspoon ground black pepper
8 large boneless skinless chicken thighs
2 tablespoons olive oil
4 slices jalapeno-flavored bacon ( that’s what I had on hand)
3/4 cup onions, finely chopped
6 garlic cloves, finely minced
1 (750 ml) bottles chianti wine ( dry red wine)
3 cups low sodium chicken broth ( homemade)
14 ounces Italian stewed tomatoes
1 teaspoon dried basil
1 lb egg noodles
Directions:
Mix first 9 ingredients in a medium bowl.
Lay 1 chicken thigh on work surface.
Fill the area that the bone was removed with a generous 2 tablespoons of the stuffing mix.
Wrap the thigh around the stuffing and tie with kitchen string to hold it together.
Repeat with remaining thighs and stuffing.
Sprinkle with salt and pepper.
Heat oil in heavy large skillet over medium-high heat.
Add bacon; saute until light brown and fat is rendered, about 5 minutes.
Drain bacon on paper towels.
Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes.
Transfer to plate.
Add onion and garlic to skillet; saute until tender, about 10 minutes.
Return the bacon to the skillet.
Add wine; boil until mixture is reduced to 2 cups, about 12 minutes.
Add broth, tomatoes, basil and chicken thighs; bring to boil.
Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
Transfer chicken to a bowl; cover to keep warm.
Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes.
Season to taste with salt and pepper.
Meanwhile , cook egg noodles in large pot of boiling salted water until tender. Drain.
Transfer noodles to a large platter and top with chicken and sauce and serve.
Servings: 6-8
Time preparation: 15 min.
Time total: 105 min.