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Vegetable-Stuffed Chicken Thighs With Creamy Mushroom Sauce

chicken - other

8 boneless skinless chicken thighs
1/4 teaspoon (each) salt and pepper
1 each small zucchini and green onion; cut in thin strips
1/2 sweet red pepper; cut in thin strips
1 tablespoon vegetable oil
3 cups sliced mushrooms
1 onion; chopped
2 teaspoons chopped fresh sage; or
1/2 teaspoon dried
2 tablespoons all-purpose flour
1 can (14 oz) 2% evaporated milk
2 tablespoons chopped fresh parsley

Place chicken thighs, smooth side down, on work surface; sprinkle with pinch each of the salt and pepper. In bowl, toss together zucchini, green onion and red pepper; arrange one-eighth of the mixture along one end of each thigh, 1 inch from edge. Roll up and secure each with toothpick. In skillet, heat oil over medium-high heat; brown chicken all over. Remove from pan and set aside. In same skillet, cook onions, mushrooms, sage and remaining salt and pepper over medium heat until liquid from mushrooms evaporates, about 10 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in evaporated milk; cook, stirring, until thick enough to coat back of spoon, about 5 minutes. Return chicken to pan; cover and cook, turning once, until juices run clear when thigh is pierced, about 20 minutes. Sprinkle with parsley.

Contributor: Canadian Living Magazine, September, 2001

Yield: 4 servings

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