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Thigh stuffed with spinach cream cheese
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- boneless drumstick with skin1 kg
- Juice of 1 lemon1 unit(s)
- Salt and pepper (or homemade seasoning) to taste
- Half cured cheese or mozzarella100 g
- Olive oil1 tablespoon
- Spinach (pack)1 unit(s)
- Onion1/2 unit(s)
- Butter3 tablespoon
- Wheat flour3 tablespoon
- Whole milk500 g
- Salt and nutmeg to taste
- Vinegar1 tablespoon
- Season the chicken with lemon juice, and salt and pepper to taste. If you prefer, use salt shaker seasoning to season.
- Peel the spinach. Boil 1.5 liters of water in a pan with 1 tablespoon of salt and 1 tablespoon of vinegar. Add the leaves and let it cook for 30 seconds. Remove. Let cool and squeeze out excess water.
- Despise water. In the same pan, melt the butter and brown the onion. Add the flour, cook for another 2 minutes and add the milk.
- Cook for 3 minutes on medium heat or until it turns into a cream, in the texture of a porridge. Now add the squeezed spinach.
- Season with salt and nutmeg to taste. And with a mixer grind in the pan or hit the blender. By doing this, the spinach flavor takes over the entire cream. But you can leave it without knocking too.
- Place a piece of cheese in the middle of the thigh, roll up and close with a toothpick. Brown the skin side first, in a frying pan with a drizzle of olive oil. Flip and brown the other side as well.
- Place the golden thighs in a refractory, drizzle with the spinach cream and bake in a preheated oven at 200 degrees for 10 minutes.
- Tips: This spinach cream is wonderful! It also goes very well with fish fillet or chicken fillet. You don't have to fill it all the time. A possible variation is to replace the spinach with kale!
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