Roux Louisiana's Creole Stuffed Chicken Thigh
BATON ROUGE - Chef David Johnson from Roux Louisiana at Phil Brady's was cooking in kitchen on News 2 at Noon today to whip up some Cajun Stuffed Chicken Thigh. Check out the video to see how it's done.
Roux Louisiana's Cajun Chicken Thigh
6 boneless chicken thighs
1 1/2 lbs. boudin of choice
Thick cut hickory smoked bacon
1/4 tsp of salt and pepper
1/4 tsp of creole seasoning. Add more for your taste.
Take chicken thighs and season to your taste
Put 1/8 cup of olive oil into a mixing bowl and add salt, pepper, and creole seasoning to olive oil.
Get thighs good and coated
Take boudin and remove casing if any, then stuff into thighs.
Put black iron on stove and glaze with olive oil. Should be done will prepping chicken.
After boudin is in chicken, wrap a slice of bacon around chicken.
Add chicken to skillet on high heat.
Flip chicken after minute and a half
And put pressure to the top using tongs, spatula, etc.
In a preheated oven to 425, place in oven uncovered for 20-25 minutes depending on size of thighs.