Prep time
45 mins
Cook time
1 hour
Total time
1 hour 45 mins
Recipe by: George Graham
Serves: 4
Ingredients
- 1 tablespoon unsalted butter
- ½ cup finely diced yellow onion
- 1 teaspoon minced garlic
- 1 (8-ounce) bag fresh baby spinach leaves
- 1 (14-ounce) can artichoke hearts packed in water, drained
- 2 tablespoons all-purpose flour
- ½ cup grated Monterey jack cheese
- 2 tablespoons heavy cream
- 1 teaspoon white pepper
- Kosher salt and freshly ground black pepper
- 4 large boneless, skinless chicken thighs
- 1 tablespoon Acadiana Table Cajun Seasoning Blend
- 4 strips smoked bacon
- ½ cup pepper jelly
Instructions
- In a large skillet with a tight-fitting lid over medium-high heat, add the butter. Sauté the onion until it turns translucent, about 5 minutes. Add the garlic and cook another minute.
- Add the spinach leaves and the artichoke hearts. Add a bit (4 tablespoons) of water to create steam and close the lid. Watch as the steam escapes and cook for 5 minutes until the liquid is gone.
- Open the lid and stir the mixture breaking the artichoke hearts down with the back of a spatula or fork.
- Sprinkle the flour over the mixture. Cook until the raw flour taste is removed, about 3 minutes.
- Add the cheese, cream, and season with white pepper, salt, and black pepper.
- Continue stirring until the mixture thickens to a stuffing consistency. Remove from the heat and refrigerate for 1 hour or until ready to use.
- Preheat your oven to 350ºF.
- Remove the chicken thighs to a cutting board and using a sharp paring knife, enlarge the pocket inside each thigh. Season the meat with a sprinkle of Cajun seasoning.
- Using a spoon (or your fingers) pack in the chilled stuffing.
- Close the flaps of the chicken and use toothpicks to hold in place.
- Wrap the bacon tightly around the meat.
- Place the chicken on a wire rack suspended over a baking tray, and move to the oven to bake for 40 minutes until the bacon is browned. Check the temperature with an instant-read thermometer; it should register 175ºF in the thickest part of the thigh meat.
- Remove the chicken and brush on the pepper jelly. Move the baking tray back to the upper rack of the oven and turn the temperature to broil. Watch carefully as the glaze sets and the bacon crisps, 1 to 2 minutes.
- Remove the chicken and serve with extra pepper jelly on the side.
Notes
If your chicken thighs are small, then use two and hold them together with toothpicks. Use regular bacon, not the thick-cut version since you want it to cook quickly and seal the exterior of the chicken. I’ve made these thighs as both an entrée and as an appetizer; I cut them in half as a party starter. The stuffing options are endless: boudin and pepper jack, broccoli and cheddar, or Italian sausage and mozzarella are just a few. |
