Chicken Thighs with Ricotta & Herbs | Flour & Fig
Chicken thighs are one of my favorite pieces of the chicken. They are moist, tender, versatile and can retain all of their excellent qualities whether they are
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at flourfig.com.
Ingredients
- 8 chicken thighs (boned, skin on)
- 3/4 cup ricotta (210g)
- 1/4 cup grated Parmesan cheese (21g)
- 1 tbsp dry bread crumbs (15g)
- 1/4 cup flat leaf parsley - finely chopped (15g)
- 1/4 cup fresh basil - finely chopped (15g)
- 2 medium garlic cloves, minced
- 2 tsp orange zest (3g)
- salt & pepper to taste
- 2 tbsp olive oil
- 1 cup dry white wine (230ml) or Marsala or Madeira
- 1/2 cup chicken stock (115g) (Vegetable may substituted)
- 3 tbsp butter (42g)
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