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Mozzarella-Stuffed Chicken Thigh Stew

This mozzarella-stuffed chicken thigh stew looks a bit fancy, but it’s actually very manageable once you break it down. You can prepare the chicken and the sauce separately ahead of time, which makes it a great option for entertaining or for a relaxed family dinner during the week. The chicken thighs are filled with mozzarella, basil and sun-blushed tomatoes, then baked until golden. They’re finished in a rich, rustic tomato and vegetable sauce with beans and greens, which turns everything into a comforting, hearty stew. It’s flexible dish that works with whatever you feel like serving—pasta, gnocchi, rice, mashed potatoes or simply some good crusty bread to soak up the sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • For the chicken:
  • 8 chicken thigh fillets
  • 8 baby mozzarella balls in pesto, if available
  • 8 sun-blushed tomatoes
  • A few basil leaves
  • Olive oil
  • Italian herbs
  • Salt and pepper
  • For the stew:
  • 1 Tbsp olive oil
  • 2 celery sticks diced
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 small carrots diced
  • 1 tsp Italian herbs
  • 1 tin plum tomatoes
  • 1 chicken stock cube
  • 1 handful fresh basil leaves
  • 4 sun-blushed tomatoes chopped
  • 2 handfuls kale or cavolo nero chopped
  • 1 tin cannellini beans drained
  • 8 baby mozzarella balls optional, to serve

Method
 

  1. Start by preparing the chicken. Flatten the chicken thighs slightly using a meat tenderiser, then season with salt and pepper.
  2. Place a few basil leaves, one sun-blushed tomato and one mozzarella ball in the centre of each thigh. Roll them up and secure with a skewer.
  3. Place the parcels in a baking dish, brush with olive oil and sprinkle with Italian herbs. Bake at 180°C for about 20 minutes, until golden. (You can also cook them in an air fryer.)
  4. Meanwhile, make the stew. Heat the olive oil in a large pan or casserole dish. Add the celery, carrot, onion and garlic, and cook gently for about 8 minutes until softened.
  5. Add the tinned tomatoes and Italian herbs. Fill the empty tomato tin with water and add enough to cover the vegetables. Crumble in the stock cube and bring to the boil.
  6. Reduce the heat and simmer for about 20 minutes, until the vegetables are tender.
  7. Stir in the basil and sun-blushed tomatoes, then blend the sauce briefly with a hand blender to create a rustic texture.
  8. Add the cannellini beans and kale. If the sauce feels too thick, add a splash of water.
  9. Place the cooked chicken parcels into the sauce, cover and simmer for about 8 minutes, until the greens have wilted and the chicken is fully cooked through.
  10. Serve with extra mozzarella on top if you like, and a drizzle of pesto.
  11. Enjoy with pasta, gnocchi, rice or crusty bread.