Stuffed Bacon Wrapped Chicken Thighs with Fried Parmesan Crusted Ravioli

 

Stuffed Bacon Rolled Chicken Thighs with Parmesan Crusted Fried Ravioli

I am not sure which part of this meal I really want to blog more, the chicken or the ravioli. Both turned out fantastic. I have made chicken such as this a few times before, in different incarnations, but this was good, too.  And, both are part of this exceptionally flavorful and easy pantry meal.  Let's get to it, shall we?

Ingredients

1 package of five or six boneless skinless chicken thighs

7-10 fresh sage leaves, finely chopped

salt and pepper

Zest and Juice of one lime or, white champagne vinegar

1 package thick cut bacon, two slices per chicken thigh

1/2 cup grated Mozzarella cheese

1/4 cup fresh grated Parmigiana 

evoo 

dried thyme, 1 teaspoon

2 tablespoons whole grain mustard in white wine

Preheat the oven to 350-degrees. 

In a bowl, add the mozzarella, two teaspoons Parmigiana, salt and pepper (1/2 teaspoon each), the mustard, the zest and juice or, the vinegar, the sage leaves finely chopped and the thyme. Stir with a fork vigorously to incorporate everything. 

Meanwhile, in a baking pan lined with foil and sprayed with non-stick spray, lay out two pieces of bacon. Take a chicken thigh and open it up, using a paring knife if needed to cut tissue to open it further like a book.  Sorta.  😃  Add the stuffing length-wise, roll it up using the bacon.  The idea is, as it bakes, the bacon renders its fat and constricts, therefore keeping the stuffing inside. Repeat until you have used up everything.

Using a plane grater, grate some fresh Parmigiana over the chicken thigh roll.  I like to add a sage leaf to the face of each thigh.  That's just me, though.

Place the baking dish in the over for 45 minutes.  Low and slow is the best way to cook this.  

In the meantime, bring a couple of quarts of water to a roiling boil about 30 minutes into baking of the chicken. Add salt to the water.  Also, add grated garlic to a skillet with enough evoo in it to cover the entire bottom of the skillet and turn the heat to medium.  As the oil heats up the garlic, it will make you crazy hungry!

When the water boils, drizzle a teaspoon of evoo into the pot and add the ravioli one at a time.  The oil helps to prevent the ravioli from sticking to each other.  Bring the heat in the skillet up to medium-high. 

Use a spider or a slotted spoon to remove each ravioli from the pot and carefully and gently add it to the hot skillet. The water still on the ravioli will cause a splatter.  Be prepared!  Grate some Parmigiana over the frying ravioli.  Turn after two minutes and grate more cheese.  Remove to a serving plate. You may need to repeat the process depending on how many ravioli remain.  

When the chicken is done, about 45 minutes in, crank the heat to 400 for ten minutes.  Turn off the heat, remove the baking pan, and allow the chicken to rest.  

Let the chicken rest about five minutes. 

Serve singularly or on a famiglia serving platter.  Up to you!  I'd add a nice salad to this, maybe Caprese.  I think that'd be perfect.  

As always, Thank You very much for your time and consideration!  I appreciate your visit!

Now, Go Cook For Someone You Love!  Pantry meals are sweet, short and delicious.  Great way to go during these unusual living times.  

~Martin

In-House Cook