Mom's Stuffed Chicken Thighs

Mom's Stuffed Chicken Thighs (TNT, from my mom's kitchen)

6 to 8 boneless chicken thighs, skinned ( use skins for broth if desired) Salt Pepper 1/3 cup minced carrot 1/8 t. thyme 1/2 t. garlic salt (optional) 1/4 cup soft breadcrumbs 1/2 cup butter, margarine or oil 1/3 cup dry white wine 1 cup chicken broth 1/4 cup mince onion 1/2 cup minced celery 1/2 t. crushed basil 1 egg Flour 1 cup sliced mushrooms

Pound thighs to flatten. Season lightly with salt and pepper. Mix onion, carrot, celery and seasonings. Mix in egg and bread crumbs. Fill thighs with mixture. fold. Secure with wooden pick. dredge in flour, melt oil in large skillet over medium heat. Brown thighs. Put on ovenproof baking dish. Add wine. Bake at 350 for 50 to 60 minutes, covered with foil. Remove drippings from pan. Saute mushrooms 5 minutes in drippings Blend in 2 T. flour and chicken broth. Cook until smooth and thick. Season to taste and add kitchen bouquet if desired. Pour over chicken and serve. Serves 6 to 8 Notes: This was one of my mom's favorite dishes. Source: My Mom and My Old Recipes

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