Fabulous idea! I used 4 chicken thighs but the ones locally are always deboned by not leaving a pocket. I wrapped the thigh meat around an equal length of (venison) Italian sausage and tied securely with kitchen twine. Then I sauteed in olive oil until well browned on all sides. For the 4 thighs, I used a pint of homecanned spaghetti sauce, allowing me to delete the pepper, onion and seasoning. I did add the crushed red pepper (great idea!), then covered and simmered on med. low for 30 minutes. Served on top of angel hair pasta and hubby, who vowed it would be dry, was pleasantly surprised. Remember to remove kitchen twine before serving.
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Fabulous idea! I used 4 chicken thighs but the ones locally are always deboned by not leaving...