Today, I don’t know why, I just couldn’t be bothered. I couldn’t be bothered to go to the market and/or to think of something creative for the blog. It’s one of those days when you just want to stay in bed and read. None of that though, there’s the dog “who must be obeyed” and walked at the crack of dawn!
Anyway, remember those chicken thighs that were put back into the freezer in deference to the market turkey? Well, I bothered to take them out again, having some vague idea about making stuffed chicken thighs with spinach and herbed cheese.
Problem was that I only had 2 small cylinders of frozen spinach and 7 individual servings of herbed cheese that my daughter usually spreads on toast. If this was going to happen, I needed to go to the market. Yet, I couldn’t be bothered.
Yesterday, I reorganized the refrigerator, transferring leftovers into smaller containers. I ended up with about 10 small containers holding a little less than a full serving each of odds and ends. One of those “odds” was roasted mushrooms.
I sauteed the shallots in 2 tablespoons of butter. To that I added the chopped mushrooms, the thawed and drained spinach. I removed the pan from the fire and added 5 packets of the cheese.
Why am I acting this way? I love doing this blog and shopping for it in the market! Lack of sleep? Crummy weather? Is it because no one posts comments? Anyway. I added some chopped parsley and consoled myself with a glass of Marie-Louise Beaujolais 2008 while waiting for the stuffing to cool.
Here’s my stuffing.
Sprinkle with black pepper and mix until just blended. Skin side down, spread the mixture on boned chicken thighs. Roll the thighs around the stuffing, tucking in the sides, and secure with a tooth pick.
Sprinkle the chicken rolls with salt and pepper, then place seam side down in a lightly buttered baking pan. Brush the rolls with melted butter and bake in a 350 degree oven for 35-40 minutes.
While waiting for the chicken, I took some fresh brussel sprouts from the crisper and sauteed them with rillauds that are kind of like griot, but not. Rillauds are little pieces of pork belly that are cooked in their own fat; like griot but missing heavy garlic, onion and scotch bonnet. Good though.
Wine: As I mentioned earlier, Marie-Louise Beaujolais 2008