Chicken thighs stuffed with mushrooms and ham
Add to favorites INGREDIENTS (Th 21)
Serves 4:
• 4 boneless chicken thighs
• 1 onion
• 2 tablespoons of oil
• 6-8 mushrooms
• 4 slices of prosciutto
• 1 / 2 cup of white wine
• 2 chicken stock cube or water
• 1 teaspoon of cornstarch
• 2 tablespoons of OKARA (optional)
PREPARATION
Put the onion in the bowl and cut at speed 4 until it is all alike. Add the oil and set for 20 min, 80 ° C, speed 1. Add the mushrooms and chop for a few seconds at speed 4. Program for 10 min, 80 ° C, speed 1. If you have OKARA now is the time to mix it with the mushrooms at speed 3, if you don’t have OKARA, you can do without it.
Spread on a table the thighs, season (care that has cured ham) and sprinkle the mixture, cover with a slice of ham and roll the thighs. Clip (tie) with a rope so that the stuffing does not leak, sprinkle with a little flour and fry in a pan over high heat with a little oil.
Place in a pressure cooker and add the white wine and the stock cube. When steamed let it cooks for 5-7 minutes.
The remaining soup in the pot, add a teaspoon of cornstarch and let it boil to thicken a bit ..
Serve the thighs with the sauce.
Related recipes :
