Baked Chicken Thighs with Sourdough Stuffing
Golden chicken thighs bake directly over buttery sourdough stuffing with celery, onion and sage. The stuffing absorbs the savory chicken juices while developing lightly crisp edges.
- autumn
- baked
- bread stuffing
- celery
- chicken thighs
- comfort food
- meat
- one-dish meal
- sage
- small holiday dinner
- sourdough
- stuffing
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
Yellow onion, diced · 1 Cup
Fresh Cut In Store Diced Yellow Onions
66%
Details
Sourdough bread, cut into 3/4-inch cubes · 6 Cup
Country White Sourdough Loaf
62%
Details
Bone-in, skin-on chicken thighs · 2 Pound
Heritage Farm® Bone In Skin On Chicken Thighs
42%
Details
Celery, diced · 1 Cup
Fresh Cut In Store Diced Celery
40%
Details
Low-sodium chicken broth · 1.5 Cup
Swanson Unsalted Chicken Broth
Sale
40%
Details
Unsalted butter · 4 Tablespoon
Kroger® Unsalted Butter Sticks
13%
Details
Dried rubbed sage · 1.5 Teaspoon
McCormick Rubbed Sage
5%
Details
Ground black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
Sale
3%
Details
Fine salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Bone-in, skin-on chicken thighs-2 pounds
- Sourdough bread-6 cups
- Low-sodium chicken broth-1 1/2 cups
- Celery-1 cup
- Yellow onion-1 cup
- Unsalted butter-1/4 cup
- Dried rubbed sage-1 1/2 teaspoons
- Fine salt-1 teaspoon
- Ground black pepper-1/2 teaspoon
Wash your hands with soap and water. Heat the oven to 400°F with a rack in the middle. Rinse and dry the celery and onion before trimming, peeling and dicing; discard damaged areas. Cube the bread. Grease the baking dish with 1 tablespoon of the butter.
Spread the bread cubes on the baking sheet. Bake for 12–15 minutes, stirring halfway through, until dry on the outside and lightly golden but not deeply browned. Transfer to the mixing bowl.
Meanwhile, melt the remaining 3 tablespoons butter in the skillet over medium heat. Add the celery and onion and cook for 8–10 minutes, stirring occasionally, until softened without browning. Stir in the sage, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 30 seconds. Add the broth and heat until steaming.
Pour the vegetable mixture over the bread and toss gently until evenly moistened. Let stand for 5 minutes, then toss again. The bread should feel moist but retain its shape, with no broth pooling at the bottom. Spread loosely in the prepared baking dish without packing it down.
Pat the chicken thighs dry with paper towels; do not rinse them. Season all sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange skin-side up directly on the stuffing, leaving space between the thighs and some stuffing exposed around the edges. Wash your hands and clean any surfaces and utensils that touched raw chicken.
Do not rinse raw chicken; keep its juices away from prepared foods, then wash hands and clean contacted surfaces and utensils.
Bake uncovered for 45–55 minutes, beginning temperature checks at 40 minutes. The skin should be golden and the exposed stuffing lightly crisp. If the top browns too quickly, loosely cover the dish with foil.
Check each thigh in its thickest part without touching bone, and check the center of the stuffing in several places, including beneath the chicken. Both the chicken and the stuffing must reach at least 165°F (74°C). Continue baking if either is below that temperature. If the chicken finishes first, transfer it with clean tongs to a clean platter and loosely cover it with foil; continue baking the stuffing until its center reaches 165°F (74°C).
Verify each thigh and the center of the stuffing reach 165°F (74°C); avoid touching bone when probing a thigh.
Use clean tongs and a clean platter if transferring cooked chicken.
Let the finished dish rest for 5 minutes. Divide the chicken and stuffing evenly among four plates, including some crisp-edged stuffing with each portion.
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