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Reviewed: Jul. 5, 2006

This was really yummy. We cooked them on our little charcoal grill; it was really hot when we put them on so they cooked in less time than called for. I had 5 thighs, and I basically halved the stuffing, and it barely fit in; unless your chicken thighs are really large, you may want to make a bit less stuffing, esp since you don't want to waste any of that crab meat!

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1 user found this review helpful

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ESTEPHAN

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: May 14, 2006

An absolutely delicious meal. I took advice from another and punded the chicken and made it easier to roll. I added mushrooms but didn't add the sherry. Put in oven 175C for 50 min and served with rice mixed with bacon, peas, onion, soya sauce and some vegeta. HOne yr old loved it and husband loved it more. Thankyou for this one.

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Lydia

	Cooking Level: Intermediate
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Reviewed: Jan. 22, 2006

This was a good recipe which I used to base my final dish on. Stuffing chicken thighs is quite difficult, so I pounded the meat first to make thinner and easier to stuff. I also added to the crab mixture, pine nuts, currants bacon and used wholmeal bread crumbs instead. From a similar dish I had made before I combined 1 cup of sourcream with 1/2 tablespoon of paprika and poured over the chicken. I baked in the oven uncovered for 40 minutes. It was great.

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6 users found this review helpful

Reviewer:

Belinda Stafurik

	Cooking Level: Intermediate Living In: Gold Coast, Queensland, Australia
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Reviewed: Aug. 3, 2005

very yummy! i didn't have any sherry, so I tried some sour cream in the stuff mixture and it tasted really good.

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1 user found this review helpful

Reviewer:

Ashley H


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Reviewed: Jul. 6, 2005

The flavor was good but I had a hard time cooking the chicken all of the way with out it becoming dry. I did like the stuffing but did not add the crabmeat. May have this again but not for along time.

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2 users found this review helpful

Reviewer:

DEMOREO

	Cooking Level: Intermediate Home Town: Bloomington, Minnesota, USA Living In: Sauk Rapids, Minnesota, USA
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Reviewed: Jul. 4, 2005

very good recipe. I also used chicken cutles and cooked it in the oven. Very tasty.

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2 users found this review helpful

Reviewer:

WDOREY

	Cooking Level: Intermediate Living In: Springfield, Virginia, USA
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Reviewed: Jun. 12, 2005

The thighs I used were too small to hold in all the stuffing. However, the stuffing was very tasty. My family loved it. I will definitely make this again, but I think I will use turkey or chicken cutlets.

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5 users found this review helpful

Reviewer:

SandieM


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Reviewed: May 13, 2005

Used only 2 slices of light oatmeal bread. Next time will add some mushrooms to the stuffing. Definitely will make again.

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2 users found this review helpful

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NATASHAM

	Cooking Level: Expert Home Town: Abbeville, Louisiana, USA Living In: Fayetteville, Georgia, USA
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Reviewed: Jan. 27, 2005

I tried this recipe and as far as taste goes I would make it again. I made a few changes and left my suggestions here to anyone to use. The amount of bread cubes is too much for 6 chicken thighs unless they are very lage thighs. Also the next time I think it would work better to use boneless/skinless breasts as it hard to contain the mixture in the thigh meat

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9 users found this review helpful

Reviewer:

GMUMMAW

	Cooking Level: Expert Home Town: Kansas City, Missouri, USA Living In: Phoenix, Arizona, USA
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