chicken thighs stuffed with blue cheese and apples

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Eight 6? bamboo skewers trimmed to 4? Eight 6? bamboo skewers trimmed to 4?
•   4 C plain bread stuffing mix 4 C plain bread stuffing mix
•   Pepper Pepper
•   Salt Salt
•   4 tsp cornstarch 4 tsp cornstarch
•   2 tsp dried thyme 2 tsp dried thyme
•   1 C chicken stock 1 C chicken stock
•   1 ¼ C dry white wine such as Chardonnay 1 ¼ C dry white wine such as Chardonnay
•   1 ¼ C apple juice 1 ¼ C apple juice
•   2 tsp olive oil 2 tsp olive oil
•   ½ C flour ½ C flour
•   12 oz package crumbled blue cheese 12 oz package crumbled blue cheese
•   4 apples ? 3 red delicious and 1 granny smith 4 apples ? 3 red delicious and 1 granny smith
•   8 boneless, skinless chicken thighs 8 boneless, skinless chicken thighs

Instructions

1. Pre-heat oven to 350 dF. Core 2 of the red delicious apples and slice into ½ inch slices and place in a 8x8 baking dish. Pour ½ C of the apple juice over the slices and set aside. Peel and dice the remaining apples. In an oven-proof bowl mix diced apples with the crumbled blue cheese and 1 tsp thyme and 5 twists of ground pepper. Season both sides of the chicken thighs with salt and pepper. Create a ball of the apple and cheese mixture and stuff the thigh. Fold thigh around the stuffing and close with the skewer. Season the flour with 1 tsp salt, ½ tsp pepper and ½ tsp thyme. Dredge the chicken in the flour. Heat a large non stick skillet and add olive oil. Warm the oil for 30 seconds. Place 4 of the thighs top side down in skillet and brown, turn and brown all sides. Place on apple slices seam side down in baking dish and repeat with remaining 4 thighs. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes.
   
   Add bread stuffing to remaining apple and cheese mixture with as much as ¼ C each apple juice and wine to moisten. Add to oven for the final 20 minutes of the chickens cooking time.
   
   Over medium heat, deglaze skillet with the white wine, scraping up any bits from the bottom of the pan. Create a slurry by whisking cornstarch with 5 tsp of apple juice. Add remaining juice, chicken stock, thyme, 1 tsp salt, and ¼ tsp pepper to the wine and bring to a boil. Reduce by one third and whisk in the slurry to thicken. Return to a boil, reduce heat and keep warm.
   Remove chicken from oven, transfer thighs from baking dish to serving platter and cover with foil to rest. Discard sliced apples from dish and pour the remaining liquid to the sauce. Mix well to combine.
   
   Place the bread dressing on the serving platter with thighs and spoon sauce over thighs.
   

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