Yield: 8-10 chicken thighs, about 4-6 servings
8-10 boneless, skinless chicken breasts
4-6 Tbsp Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil
4-5 pieces of day-old multigrain bread or bread of choice, about 3 cups of cubes
¾ cup boiling water
1 cup dried cranberries (I prefer the 50% sugar, but your choice)
2-3 shallots or 1 small onion, diced
8 oz of mushrooms, sliced
2 tsp dried sage, divided
Salt and pepper
Sage or parsley to garnish, torn in pieces
Turn on broiler to 500 degrees F.
Rinse and pat dry chicken thighs and set aside.
Place bread on sheet of aluminum foil on a cookie sheet and brush both sides lightly with about 2-3 Tbsp of Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil. Toast lightly on each side, about 2 minutes each . Remove from oven and let cool. Turn oven down to 350 degrees.
Boil water in a cup. Add cranberries and allow to steep for about 5 minutes until plump. In the meantime, if toasted bread is cool, cut into small 1" cubes.
In skillet, add 2 Tbsp of Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil. Add diced shallots and let cook for 1-2 minutes. Add sliced mushrooms and 1 ½ tsp dried sage and cook about 1-2 more minutes. Add cranberries and water they were soaked in. Cook for about 1-2 more minutes until mushrooms and cranberries soften a bit. Add salt and pepper to taste. Add bread cubes and stir gently. Continue to cook for a few more minutes until bread is somewhat moist.
Sprinkle chicken thighs with salt, pepper and remaining dried sage. Add stuffing to each chicken thigh and close with a toothpick, if needed. Brush the outside with the remaining Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil and sprinkle with remaining dried sage. Cook for about 30 minutes until chicken and stuffing are cooked thoroughly (165 degrees). Garnish with torn sage or parsley. Any additional stuffing can be cooked along with the chicken and served on the side.
Submitted by Barb L.