Chicken Galantine with Cornbread-Sage Stuffing

Ingredients

• 4 large (about 1.5 lb) boneless skinless chicken thighs
• 2 cups cornbread, crumbled
• 1 tbsp fresh sage, chopped
• 2 tbsp unsalted butter
• 1/2 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 3/4 cup chicken stock
• 1/2 cup apple cider
• 1 egg, beaten
• 6 lengths kitchen twine
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1

   Butterfly each chicken thigh open flat, pound lightly to an even thickness, season with salt and pepper, and refrigerate while making the stuffing (15 minutes).

2. 2

   Preheat oven to 375°F. Melt butter in a skillet over medium heat; sauté onion and celery until soft, about 5 minutes. Stir in sage, then add crumbled cornbread, beaten egg, and 1/4 cup chicken stock; mix until just moistened.

3. 3

   Spoon stuffing in a log down the center of each flattened thigh, roll tightly, and tie each galantine with twine at 1-inch intervals (20 minutes).

4. 4

   Heat olive oil in an oven-safe skillet over medium-high heat and brown the rolls on all sides, about 6 minutes total.

5. 5

   Transfer skillet to the oven and roast 35–40 minutes until chicken reaches 165°F internal temperature. Rest rolls 10 minutes under foil.

6. 6

   Meanwhile, pour off excess fat, add apple cider and remaining 1/2 cup stock to the skillet, and simmer until reduced by half, scraping up browned bits, about 5 minutes. Season the jus with salt and pepper.

7. 7

   Slice each galantine into thick rounds, spoon cider jus over top, and serve.