Rolled Chicken Thighs with Apricot and Bacon

I’ve been a fan of rolled chicken thighs forever. And yet, it took me ages to make them myself. I was mainly afraid that I’d overcook the meat or even worse, not cook it enough. Because who wants to serve raw chicken? After a lot of trial and error, I got it just right. So here it is – juicy chicken thighs stuffed with dried apricot and bacon. The best part about this recipe? Kids think it’s cool! 

I originally shared this recipe over at Eazy Peazy Mealz for their readers to enjoy. It’s one of my family’s favorite recipes so I hope other people would like it. And they did! That’s why I decided to share it with you, too. This is a special recipe that’s surprisingly very easy to make.

When to Make Rolled Chicken Thighs?

Any day. Really! Although a recipe titled rolled chicken thighs may sound daunting, it is easier to make than you’d think. There’s a trick to it and that’s a meat pounder.

If you’d rather not mess with rolling chicken thighs, use them for an Italian hunter’s stew, better know as chicken cacciatore.  If you’re still not sure about chicken thighs, download my free e-book with my family’s favorite chicken recipes. I am sure you’ll find something for your own family.

Rolled Chicken Thighs with Apricot and Bacon

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Juicy rolled chicken thighs are stuffed with sweet dried apricots, smoky bacon and earthy sage. Baked in the oven. Less than an hour to prepare and cook!

Author: Food Smart Mom

Serves: 6

Ingredients

• ⅓ cup dried apricots, soaked and chopped
• 2 tbsp smoked bacon, coarsely chopped
• ⅓ cup onion, finely chopped
• 2 garlic cloves, minced
• ⅓ cup panko breadcrumbs
• ½ tsp fresh sage, finely chopped
• 1 tbsp parsley flakes
• ¼ tsp black pepper
• ½ - 1 tsp coarse kosher salt
• 6 chicken thighs, boneless and skinless

Instructions

1. Preheat oven to 375°F and grease a 10x15-inch baking sheet or line it with parchment paper.
2. Place dried apricots in a small bowl of warm water. Let sit for 10 minutes then chop them.
3. In a medium bowl, mix apricots, bacon, onion, garlic, breadcrumbs, sage, and parsley flakes.
4. Mix black pepper and salt in a small bowl.
5. Place a chicken thigh, top side down, on a cutting board and cover with a piece of wax or parchment paper; pound a few times with a meat pounder to flatten and tenderize the thigh. Place the flattened thigh on a clean plate. Repeat with each thigh.
6. Lay a chicken thigh on the cutting board top side down and season with salt and black pepper. Spread about 2 tablespoons of bacon and apricot mix on the thigh and press down with your fingers. Roll the chicken thigh and secure the roll with a toothpick. Place on a baking sheet. Repeat with all thighs. Use the leftover bacon and apricot mix to garnish the rolls.
7. Bake at 375°F for 40-45 minutes or until a thermometer inserted sideways registers 175°F.
8. Remove the toothpicks and serve hot or cold.

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