Fancy doesn’t have to mean com­pli­cated

This dish makes it pos­si­ble to daz­zle guests with­out much ef­fort

Metro Canada (Ottawa) - - Weekend -

1. In skil­let over medium heat, wilt spinach un­til re­duced. Let cool un­til eas­ily han­dled, then squeeze mois­ture from spinach. Finely chop. You should have about 1/3 cup. Set aside. 2. Us­ing par­ing knife, re­move skin and bone from 2 chicken thighs. Place them in food pro- ces­sor and pulse un­til finely chopped. Add ice and process un­til ab­sorbed. Add sour cream and pulse again un­til well mixed. Add spinach, 1/2 tea­spoon salt, fen­nel, lemon zest, nut­meg and 1/8 tea­spoon black pep­per. Pulse, scrap­ing down sides, un­til mixed. Set aside. 3. Ar­range re­main­ing thighs on cut­ting board, skin side up. Carefully pull back skin, leav­ing at­tached on one end. Di­vide ground chicken and spinach mix­ture evenly be­tween 6 thighs, spread­ing it evenly. Stretch skin back over filling on each thigh. Ar­range stuffed thighs on plate, cover with plas- tic wrap and chill for at least 1 hour and up to overnight. 4. When ready to cook, heat the oven to 400 F. In oven-safe skil­let over medium-high, heat the oil. Sea­son chicken skin lightly with salt and pep­per, then add the chicken to the skil­let, skin side down. Cook un­til skin is golden brown, then use tongs to turn thighs skin side up. Place skil­let in the oven and roast for 25 min­utes, or un­til the thighs reach 160 F. 5. Re­move skil­let from the oven and cover with foil. Let rest 5 min­utes be­fore trans­fer­ring each thigh to serv­ing plate. Spoon any juices from skil­let over the thighs be­fore serv­ing.

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