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These Andouille Sausage Stuffed Chicken Thighs are the sexiest date night dish you can imagine. Tender chicken thighs stuffed with a smoky Andouille sausage corn bread filling and topped with a creamy Creole mustard white wine sauce.
Andouille Sausage Stuffed Chicken Thighs
Paul and I are borderline empty-nesters. Just in case I might forget, the kid showed me his prom tickets today. He was also gone 3 days out of 4 last week for work during spring break. Makes my head spin for a lot of different reasons.
Mostly because I am ready to relax. Being a mom is amazing. And exhausting.
With the kid gone though we have more time for dinners ALONE at home. It’s going to be a good night when Paul opens a bottle of wine and nudges me into the kitchen. Cooking has become a way for us to connect and add a new level of sensuality to our relationship.
There is nothing sexier than taking your time to prepare a delectable meal with your partner, slowly enjoying each aspect of the process. I love when he sneaks up behind me and kisses the back of my neck, dancing me around the kitchen!
When we had the casa to ourselves last week we decided to skip date night out in favor for a quite dinner at home. I have been wanting to make these Andouille Sausage Stuffed Chicken Thighs for quite some time so it was the perfect time to teach Paul how to make this elegant dish.
When we moved a few weeks ago Paul noticed how beat up my old non-stick skillet was. Once we were settled he surprised me with a trip to Bed Bath and Beyond to buy a new one. Some women like flowers, I like good cookware!
I have had my eye on this Calphalon Signature™ Nonstick 12” Round Griddle for a while and it’s a great addition to the casa kitchen. With a full lifetime warranty, it combines non-stick convenience with stainless steel cooking performance and durability. It is by far the nicest non-stick cookware I have. It even goes in the dishwasher for easy clean-up.
You can find both Calphalon Signature™ Nonstick and Stainless Steel cookware online at Bed Bath & Beyond.
My favorite part of these evenings is teaching my husband new tricks in the kitchen. He tends to be pretty spoiled by all the cooking I do, so it is nice when he rolls up his sleeves and helps out. Stuffing chicken thighs or creating a roulade can be intimidating but once I showed his how easy it really is, he mastered these Andouille Sausage Stuffed Chicken Thighs in no time!
How To Prepare A Roulade
The first thing we did was prepare the stuffing which has smoky Andouille sausage, the holy trinity of Creole cooking; celery, green bell pepper and onion, plus corn bread crumbs and a little garlic. Season the stuffing well with salt and pepper. You will have way more stuffing than you need for this recipe but it freezes well for future meals.
Next we pounded out the chicken between two pieces of plastic wrap. This was probably his favorite part of the process. Big surprise right! Just remember to use a different cutting board when working with raw meat.
Place a heaping spoonful of stuffing in the center of the meat. Carefully roll the chicken, tucking the stuffing in as you go. You can use cooking twine or toothpicks to secure them closed. This is a great technique you can use with skirt steak or chicken breasts. Once you master the basics, the possibilities are endless!
Twine can be a bit tricky and even I get a little tangled up with it. Don’t worry about it being picture perfect (unless you are a food blogger *wink*) and just have fun with it!
I love that the Calphalon Signature™ Nonstick cookware can go from stove top to oven. I wiped it out after making the stuffing, then seared the chicken first. After that I popped in the oven and baked it until juicy and golden brown.
Because even for fancy recipes I am a 1 pan kinda girl. I would rather spend time letting my husband romance me and not the dishes!
Afterwards let the roulades rest on a baking sheet so you can make the creamy Creole mustard sauce with the pan juices. Be careful with the skillet, it will still be hot from the oven!
Serve these delicious Andouille Sausage Stuffed Chicken Thighs over rice, pasta or your favorite Cajun side like dirty rice or rice and beans. I like to add a little Creole seasoning to basic white rice for a little kick.
What amazing date night recipe are you going to use your new Calphalon Signature™ Nonstick cookware to make?
- For the filling~
- ½ pound Andouille sausage
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 ribs celery, diced
- 1 cup corn bread stuffing mix
- Salt and pepper to taste
- For the chicken~
- 6 boneless skinless chicken thighs
- Salt and pepper
- For the sauce~
- 3 tablespoons Creole mustard
- 1 cup Chardonnay or dry white wine
- 1 cup heavy cream
- Preheat oven to 375 degrees.
- For the filling~
- Heat a large non-stick skillet over medium heat. Add celery, peppers, onion and garlic. Cook 2-3 minutes.
- Add sausage and break up, cook 5-6 minutes until browned.
- Stir in stuffing mix, removed form heat and place in a bowl to cool.
- For the chicken~
- Place chicken between 2 pieces of plastic wrap. Pound with a meat mallet to ¼ inch thickness.
- Spoon 2-3 tablespoons filling on a piece of chicken. Roll into a roulade, secure with twine or toothpicks. Repeat with remaining pieces of chicken. Salt and pepper roulades.
- Wipe out skillet and heat over medium high heat. Sear chicken on both sides, 1-2 minutes.
- Place skillet in oven and bake 25-30 minutes until done.
- Let rest on a baking sheet. Cut into rounds for serving.
- For the sauce~
- Carefully place skillet on stove over medium low heat. Skim off excess fat, leaving juices.
- Stir in mustard and wine. Reduce by half, 4-5 minutes. Add heavy cream and simmer on low 2-3 minutes to thicken. Spoon over chicken rounds upon serving.
- slice into rounds. Serve warm.