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Mushroom Stuffed Hoisin Stout Glazed Chicken Thighs

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Servings 4 -6 servings

Ingredients
  

  • 1 tablespoon 12g olive oil
  • ½ cup 80g chopped sweet white onion
  • 3 cloves garlic minced
  • 8 wt oz crimini mushrooms chopped (3 ½ cups)
  • 1 teaspoon 3g salt
  • 1 tsp 3g black pepper
  • 1 tablespoon 8g flour
  • ½ cup stout beer plus 1 tablespoons, divided
  • 6 boneless skinless chicken thighs
  • ¼ cup 78g hoisin sauce

Instructions
 

  • Preheat the oven to 350F.
  • Heat the olive oil in a skillet over medium high heat. Add the onions, cooking until starting to brown. Stir in the garlic, mushrooms, salt and pepper.
  • Cook, stirring occasionally, until the mushrooms are dark and softened, about 10 minutes. Sprinkle with flour, stirring for about 30 seconds.
  • Add ½ cup beer, cooking until the beer is gone, about 15 minutes.
  • Lay the chicken thighs on a flat surface. Trim away any excess fat. Cover with plastic wrap, pound to an even thickness with a meat mallet, rolling pin or heavy skillet.
  • Add one to two tablespoons of filling to the center of the chicken thighs, roll into a log.
  • Gently transfer chicken to a baking dish, seam side down.
  • In a small bowl stir together the hoisin sauce and remaining tablespoon beer.
  • Brush the chicken with sauce, bake for 15 minutes, re-brush with sauce and continue to bake until chicken is cooked through, about 10 additional minutes.