Roasted Stuffed Chicken Thighs with Capers

1. 1

   Preheat the oven to 425.

2. 2

   Season 4 of the chicken thighs with salt and pepper and lay them boned-side up on a plate.

3. 3

   In a small skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil over moderate heat.

4. 4

   Add the onion and cook, stirring frequently, until translucent, about 5 minutes.

5. 5

   Add the garlic and cook, stirring, for 1 minute.

6. 6

   Cut the remaining chicken thigh into 1/2-inch pieces and transfer to a mini food processor.

7. 7

   Add the egg white and pulse 12 to 15 times, until the chicken begins to form a ball.

8. 8

   Scrape into a small bowl and add the sauteed onion and garlic and the bread crumbs and parsley; mix well.

9. 9

   Using lightly moistened hands, spread one fourth of the stuffing on each seasoned chicken thigh to within 1/2 inch of the edge of the meat.

10. 10

    Gently roll up the thighs; the stuffing should hold the rolls together.

11. 11

    In a medium, nonstick, ovenproof skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil over moderate heat.

12. 12

    Add the stuffed chicken thighs, cover and cook until well-browned on the bottom, about 5 minutes.

13. 13

    Turn the thighs and cook until browned on the second side, about 2 minutes longer.

14. 14

    Sprinkle the capers around the chicken and roast uncovered for 15 to 20 minutes, until a thermometer inserted in the center of the thighs registers 150.

15. 15

    Transfer the chicken and capers to plates and serve.

* Per serving · 4 servings · Values may vary.