Stuffed Chicken Thighs Braised In Tomato Sauce

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Eating Well
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

10 4- to 5-ounce boneless, skinless chicken thighs, trimmed

Stuffing & Chicken

3/4 teaspoon freshly ground pepper, divided

2 tablespoons extra-virgin olive oil Sauce

2 cups finely chopped onion

1/2 teaspoon salt, divided

1 tablespoon chopped garlic

1/2 cup finely chopped carrot

1 1/2 cups dry white wine

3 cups reduced-sodium chicken broth

2 tablespoons finely chopped shallots

1/4 cup finely chopped shallot

2 teaspoons chopped fresh thyme

1/2 cup diced fennel bulb

1/2 teaspoon freshly ground pepper

1 large egg, lightly beaten 2 tablespoons chopped fennel fronds (optional)

1/2 cup freshly grated Parmesan cheese

1 cup frozen (thawed) or cooked spinach, squeezed dry

2 tablespoons chopped fresh basil

1/4 teaspoon salt

1 cup fresh breadcrumbs from day-old bread, preferably whole-wheat (see Tip)

1 28-ounce can crushed tomatoes

4 ounces fresh chicken livers, coarsely chopped (optional; see Note)

2 tablespoons minced garlic

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