Ricotta Stuffed Sangria Chicken

This great chicken dish has a glaze that is prepared with apple, orange and pineapple juice, red wine and raspberry liquor.

Ingredients:

• Glaze:
• 3/4 cup red wine
• 1/4 cup apple juice
• 1/4 cup orange juice
• 1/4 cup pineapple juice
• 1/4 cup raspberry liquor
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Stuffing:
• 1 cup ricotta cheese
• 1 tablespoon garlic
• 1 teaspoon orange juice
• 1 teaspoon orange zest
• 1 teaspoon pineapple juice
• Chicken:
• 1 pound boneless chicken thighs
• 1 tablespoon butter
• 1 tablespoon canola oil
• 1/2 cup diced red onion
• 1 red bell pepper, diced
• 1/2 apple, diced
• 5 slices bacon

Directions:

Glaze: In a sauce pot, add all ingredients except cornstarch and water. On medium low heat, simmer and reduce mixture by 1/3. In a small sauce bowl, whisk together cornstarch and water, then whisk into hot mixture. Turn heat to low and simmer until reduced by half. Stuffing: Combine ingredients Chicken: Stuff chicken and tie tightly with twine. Cook in a preheated 375 degree oven for 5 minutes. Take out chicken, replace twine with bacon, and tie bacon tightly around thighs. Cook for an additional 10 minutes. In a saute pan, add butter and oil. When butter is melted, add onions and peppers. Cook until onions are translucent. Add apples and chicken, then cook until chicken is thoroughly cooked. Toss with glaze. Use cilantro as a garnish.

Number of Servings: 4