Stuffed Chicken Thighs

How to prepare stuffed chicken thighs

1. Cover the livers with milk and let them sit for at least 30 minutes to tenderize and remove any strong odor.
2. Prepare the filling: slice the onion thinly. Heat the oil and saute the onion briefly, about 30 seconds. Add the drained livers and the thickly sliced mushrooms. Season with salt and pepper to taste. Saute everything over medium heat for about 3 minutes, stirring occasionally, until the livers have changed color on both sides. They won't be cooked through in the center, but that's okay. Deglaze with sherry or wine and cook for another minute until the sherry evaporates.
3. Let the filling cool. Then, either chop the filling with a knife or pulse it briefly in a food processor. The filling shouldn't become a paste, just roughly chopped.
4. Shell the pistachios (if needed) and rub them between your fingers to remove the skin. Crush all the pistachios in a mortar. Add them to the filling along with the crushed garlic. Mix well. Adjust salt and pepper.
5. Assemble the rolls: for each roll, place a fairly large piece of aluminum foil on the work surface. Brush the center of the foil with a drop of oil. Sprinkle salt and pepper in that area. Place 4 bacon slices in the center of the foil, overlapping them slightly.
6. Place a boneless thigh on top. Place 1 tablespoon of filling shaped into a log over the thigh. Roll the thigh around the filling. Place the thigh at one end of the bacon and roll, using the foil underneath to help. Wrap the foil tightly around the roll and twist the ends when done.
   * see photos for clarity on how to form the rolls
8. Bring plenty of water to a boil in a wide pot. When boiling, place the foil-wrapped rolls in the water, reduce heat to medium and simmer for about 30 minutes.
9. Remove the rolls to a platter and once cooled, refrigerate for at least a few hours. Ideally overnight, so the bacon has time to set around the thigh.
10. When ready to serve, remove the rolls from the foil. Fry them in a pan with a little oil or duck fat (which I used). Fry on all sides until the bacon is nicely browned.
11. Let the rolls rest for 5 minutes, then slice and serve. They can also be served cold as an appetizer. Slice just before serving so they don't dry out.

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