Roasted Stuffed Chicken Parcels

These roasted stuffed chicken parcels are made with skin-on, boneless chicken thighs, filled with buttery bread dressing and roasted until golden and crispy. 

A couple of years back, I popped into my nearby Island butcher just to see what was fresh and on special. I ended up buying a few of his lovely meaty pork sausages but something else in the display case caught my eye.

I had to lean in for a closer look and to read the price label because I had never seen anything quite like it before. Turned out to be stuffed chicken parcels, looking pretty much like the ones I’ve made here. No idea what their stuffing was like because I didn’t buy any but they were so cute that I knew I had to give them a try myself. 

Roasted Stuffed Chicken Parcels

I stuffed mine with half of my classic buttery bread dressing recipe, which I’ve shared the method for again here. If you need photos of the process, you can find those by clicking here. Use the ingredient amounts given below though which are perfect for stuffing about five chicken thighs. 

Ingredients

For the stuffing:

1/2 loaf quality sandwich bread with soft crusts (about 10 oz or 280g)

1/4 cup or 57g butter

1 onion, diced

2 slim stalks celery, de-stringed and diced finely

2 tablespoons chopped fresh flat leaf parsley

1/2 cup or 120ml chicken stock (made from stock cube is fine!)

1 tablespoon salt-free poultry seasoning

1/2 teaspoon cayenne

Fine sea salt and freshly ground black pepper, to taste

For the chicken: 

5 chicken thighs, deboned, skin on

fine sea salt

freshly ground black pepper

cayenne pepper, optional

trussing string

Olive oil for the roasting pan

Method

For photos of the stuffing method, click here.

Cube the bread and put it in a large mixing bowl.

Put the butter in a large pan with the chopped onion and celery.

Melt the butter over medium heat and cook until the onions and celery are soft and translucent, stirring occasionally. Add a good pinch of salt, a few grinds of black pepper, along with the cayenne and poultry seasoning.

Pour the buttery celery and onions over the bread cubes in the mixing bowl. Use two spoons like salad tongs to toss and combine.

Sprinkle on the parsley. Add the stock and toss again to combine.

Check for seasoning and stir in more salt and pepper as needed. Depending on the saltiness of your stock, you might not need much (or any) salt.

Preheat your oven to 350°F or 180°C.

Note: I found it impossible to find boneless chicken thighs with the skin still on here so I had to debone them myself. If you find yourself in the same position, you need a sharp knife, but it’s easy. Click here to find deboning thigh instructions on Serious Eats. Do not remove the skin! 

Lay the chicken thighs out skin side down. Season them with a sprinkling of salt, black pepper and cayenne, if using. Divide the stuffing between the thighs.

Fold the chicken thigh meat and skin over to enclose the stuffing. Turn the parcels over and secure with trussing string. 

Drizzle a little olive oil in your roasting pan and tuck the parcels in. Season the outside with a sprinkle of salt and a few good grinds of black pepper. Add a sprinkle of cayenne, if desired. 

Roast in your preheated oven for about 35-40 minutes or until the skin is a lovely golden brown and the chicken is cooked through. 

Remove the trussing string and serve hot. 

Enjoy!

Welcome to the 18th edition of Alphabet Challenge 2026, brought to you by the letter R. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the R recipes below:

• Ginger Grilled Chicken and Radishes from A Day in the Life on the Farm
• Homemade Ricotta Cheese from Sneha’s Recipe
• Migliaccio (Italian Ricotta and Semolina Cake) from A Messy Kitchen
• Mild Curry Chicken Salad with Diced Red Apples from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mysore Rasam from Mayuri’s Jikoni
• Ricotta Basil Rolls from Magical Ingredients
• Roasted Stuffed Chicken Parcels from Food Lust People Love
• Spicy Slaw with Red Cabbage and Mango from Karen’s Kitchen Stories
• Strawberry Rhubarb Pie with Crumb Topping from Blogghetti

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing 

C. Traditional Cullen Skink 

D. Coconut Cream Date Caramel 

E. Edamame Summer Salad 

F. Lamb Feta Mint Patties 

G. Ricotta Gnocchi à la Poêle 

H. Hazelnut Vodka 

I. Italian Sausage Stuffed Mini Peppers - this post!

J. Jägersuppe - Hunter's Soup 

K. Easy Chicken Kapama 

L. Easy Lamb Shoulder Roast 

M. Miso Chocolate Cookies 

N. Duck Egg Narjissiya 

O. Marinated Apéro Olives

P. Bacon and Pork Patties 

Q. Baked Quail Egg XO Sauce Appetizers 

R. Roasted Stuffed Chicken Parcels - this post!

To check out the Alphabet Challenges for 2024 and 2025, click here.

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Pan-fried Chicken with Curried Leeks and Lentils

This Pan-fried Chicken with Curried Leeks and Lentils makes a lovely meal full of wonderful flavors, nutrition and protein, with a fab creamy sauce. 

I don’t post all the chicken meals we eat but we eat a lot of chicken, especially thighs. They aren’t too expensive and they lend themselves so nicely to a variety of sauces and spices. Chicken is adaptable! Plus, it is a good source of protein, something I’ve been trying to eat more of. 

We loved this dish and writing this up reminds me that I need to add it to the coming week’s menu again. 

Pan-fried Chicken with Curried Leeks and Lentils

This recipe is adapted from one in my (now-defunct) favorite food magazine, delicious. I really miss it. Among other things, the original added two cans of lentils. Our appetites aren’t that large and one suited nicely. Drain and add a second can, if you’d like, but only save and use the liquid from the first one. 

Ingredients

2 tablespoons olive oil

Fine sea salt

Freshly ground black pepper

4 large chicken thighs

2 shallots, finely sliced

3 garlic cloves, finely sliced

2 leeks, sliced

1 tablespoon mild curry powder

5 oz or 150ml dry white wine

1 can (14.1 oz or 400g) green lentils (or two, see note above)

5 oz or 150ml whipping cream

Fine sea salt, if desired

For garnish: a few leaves cilantro

Method

Peel and finely slice the shallots and garlic. Clean the leeks well and slice them into rounds.

Season the chicken with salt and a few generous grinds of black pepper. 

Heat the oil in a large frying pan over a medium-high heat, then add the chicken thighs, skin-side down, and cook until the skin is crisp and golden (about 8-10 minutes.)

Transfer the chicken to a plate. 

Add the shallots, garlic and leeks to the pan. Add the wine and scrape the bottom of the pan to loosen all the lovely brown bits. 

Stir in the curry powder. Leave to simmer until the wine is reduced by half.

Drain the can of lentils, saving the liquid. Add the lentil liquid to the pan along with the cream.

Return the chicken to the pan, skin side up, and cover with the lid. 

Simmer for 15-20 minutes until the chicken is cooked through juices should run clear when a sharp knife is pushed into the thickest part of the thigh.

Remove the lid, push the chicken to one side (or remove it to give yourself more room to stir) and add in the lentils. 

(I tried the side push first and I guess my pan wasn't quite big enough for me to stir well.) Stir to combine.

Add the chicken back again if you removed it or center it in the pan if you didn’t. Simmer for 7-9 more minutes to reduce the sauce a little and heat the lentils through. 

Taste and add salt if needed. Garnish with a few leaves of cilantro to serve. 

Enjoy!

It’s Sunday FunDay and today we are sharing recipes made with fresh vegetables. Many thanks to our host, Sneha from Sneha’s Recipe. Check out the links below. 

• Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Curry Roasted Potatoes and Asparagus from A Messy Kitchen
• Garlic Basil Wax Beans from A Day in the Life on the Farm
• Garlicky Margherita Pizza from Amy's Cooking Adventures
• Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love
• Pinzimonio from Culinary Cam
• Roasted Chinese Eggplant from Karen's Kitchen Stories
• Tendli and Potato Fry from Sneha's Recipe
• Veggie Mac & Cheese from Mayuri's Jikoni

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 

Pin this Pan-fried Chicken

with Curried Leeks and Lentils!

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Easy Chicken Kapama

Boneless skinless chicken thighs make this easy kapama chicken with a rich cinnamon scented tomato sauce quick to the table. It’s so very delicious! 

Not that I’ve ever made it before but New York Times Cooking says that the traditional Greek version would be made with a whole chicken, cut into its typical pieces. But, of course, bone-in chicken takes much longer to cook so if you are looking for a weeknight dish, starting with boneless chicken is ideal. 

It's also a great make-ahead dish because it just gets better the next day! We liked it the first night but loved it even more as leftovers. 

Easy Chicken Kapama

This recipe is adapted from one on New York Times Cooking. It calls for ground cinnamon as well as two cinnamon sticks and it needs both for a more authentic Greek flavor. Serve it over buttered egg noodles or orzo.

Ingredients

1 lb 12 oz or 800g boneless, skinless chicken thighs

Fine sea salt

Freshly ground black pepper

Ground cayenne

Ground cinnamon

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium yellow onion, thinly sliced

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 (15 oz or 425g) can tomato puree

2 cinnamon sticks

1 teaspoon sugar

2-3 sprigs fresh oregano, leaves only

½ teaspoon crushed red pepper flakes, optional

For garnish:

2 tablespoons fresh herbs, such as Italian parsley and oregano, roughly chopped

For serving:

Buttered egg noodles or orzo

Grated kefalotyri cheese or Parmesan

Crushed red pepper, optional

Method

Season the chicken thighs well on both sides with salt, black pepper, cayenne and a sprinkle of ground cinnamon. Cut them into three or four pieces each.

In a large skillet, heat the butter and olive oil over medium flame. Working in batches to avoid overcrowding, cook the chicken until it is lightly browned on both sides. 

Remove to a plate as you cook each batch. The chicken will not be cooked through at this point but, worry not, it will finish cooking in the sauce. 

Slice the onion and garlic thinly. 

Add them to the skillet and cook until the onion is soft and translucent. 

Stir in the tomato puree, tomato paste and water equal to half of the tomato puree can. This also helps rinse the can so you are sure to use all of the puree. Stir well.

Add in the cinnamon sticks and leave to cook for a few minutes.

Return the chicken to the pan along with any juices that have collected on the plate, stir to coat with the sauce and bring to a simmer. 

Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 20-30 minutes. Add in the fresh oregano leaves, the spoon of sugar and crushed red pepper, if using, stir well. 

Taste and adjust seasonings to your liking, adding more salt and pepper, if necessary.

Serve the chicken over buttered egg noodles or orzo, spooning the tomato sauce on top. Top with the fresh herbs and grated cheese.

Enjoy!

Welcome to the 11th edition of Alphabet Challenge 2026, brought to you by the letter K. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the K recipes below:

• Baby Kale Salad with Steak and Citrus Vinaigrette from A Day in the Life on the Farm
• Brown Sugar and Ketchup Pork Chops from Blogghetti
• Creamy Kohlrabi Pasta from Mildly Indian
• Easy Chicken Kapama from Food Lust People Love
• Individual No Bake Key Lime Pies from Karen’s Kitchen Stories
• Kabocha Methi Garlic Rolls from Magical Ingredients
• Kachhe Kele Ke Kofte from Mayuri’s Jikoni
• Kahlua and Cream: Brown Cow Cocktail from Jolene’s Recipe Journal
• Kielbasa Pasta Medley (Sicilian Medley) from A Messy Kitchen
• Kondakadalai Sundal / Chickpeas Sundal from Sneha’s Recipe
• Spicy Cheddar Krispies Crackers (Rice Krispies) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing 

C. Traditional Cullen Skink 

D. Coconut Cream Date Caramel 

E. Edamame Summer Salad 

F. Lamb Feta Mint Patties 

G. Ricotta Gnocchi à la Poêle 

H. Hazelnut Vodka 

I. Italian Sausage Stuffed Mini Peppers - this post!

J. Jägersuppe - Hunter's Soup 

K. Easy Chicken Kapama - this post!

To check out the Alphabet Challenges for 2024 and 2025, click here.

Pin this Easy Chicken Kapama! 

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Thai Chicken Summer Rolls

These Thai chicken summer rolls are filled with peanut saucy noodles, Thai basil, carrot, cucumber, cilantro and, of course, chicken. With more peanut sauce on the side. 

Our host for today’s Sunday FunDay event asked us to make summer rolls so that’s what I’ve named these guys but, honestly, at our house, we usually call these spring rolls. But I guess that gets confusing with fried spring rolls aka eggrolls also being called the same thing. 

One of the very first recipes I ever shared back in my first year of blogging was a version of this made with shrimp and a Thai sweet and sour chili sauce. So good! They hit the spot when I was feeling very homesick for Kuala Lumpur after a move to Cairo.

If you cannot be bothered to make rolls, my shrimp spring roll bowls are the ticket. So easy. 

Thai Chicken Summer Rolls

For the peanut sauce, I like to use a mix of crunchy and smooth because it looks more like the satay sauce you find in Southeast Asia. If you only have one or the other, use what you have! Still gonna taste delicious. If you cannot find Thai basil, you can substitute regular basil but it won’t have the same almost licoricey/aniseed flavor. Or you can just add more cilantro or use mint leaves which are another herb typical in Thai cooking.

Ingredients

For summer rolls:

2 ½ oz or 71g bean thread noodles (2 nests or bundles)

5 1/3 oz or 150g cooked chicken


1 large carrot

1/2 seedless cucumber 

1 tablespoon fish sauce


1 tablespoon dark brown sugar


2 tablespoons rice vinegar


8 large rice paper wrappers aka spring roll skins

Small bunch cilantro


Small bunch Thai basil

Optional: 1 large jalapeño pepper

For the peanut sauce:

1 cup or 240ml peanut butter

2 tablespoons low-sodium soy sauce


2 tablespoons rice vinegar


3 cloves garlic, grated


2 tablespoons freshly grated ginger

Optional: minced red chili pepper

½ cup or 240ml boiling water

Method

First, make the peanut sauce so the ingredients have time to meld together. Whisk the peanut butter, soy sauce, vinegar, garlic, ginger, chili pepper, if using, and boiling water until smooth. 

Set aside.

Place the bean thread noodles in medium heatproof bowl, cover with almost boiling water; let stand about 5 minutes or until just tender, drain and rinse with cool water. Set aside to drain. 

Using kitchen scissors, cut the noodles into random lengths.

Julienne the carrot and cucumber. My cucumber said it was seedless but I still had to scrape the seeds out! I find a grapefruit spoon is the best tool for this.

Pinch off the tough stems from the cilantro and discard.

Pinch the leaves off of the Thai basil. Discard the stems. 

If using, cut the jalapeño in half and scrape the inside clean of seeds and membrane. Slice into thin slices. 




Slice the chicken into pieces. 

In a medium bowl, mix together the fish sauce, sugar and vinegar. Stir until the sugar dissolves. Add in the noodles and toss to coat. 

Add about ¼ of the peanut sauce.

Toss again. 

To assemble the rolls, place one rice paper wrapper in plate of warm water until just softened. 

Lift the wrapper carefully, letting the excess water drip off. I used my clean quartz countertop as the filling/rolling surface but you can use a clean flat plate, if you’d like. 

Place some of the filling horizontally in the center of the sheet closer to you starting with some Thai basil leaves and tender sprigs of cilantro. Top with some cucumber and carrot slices and a slice or two of jalapeño, if using. 

Top with 1/8 of the chicken. 

Finally, 1/8 of the noodles

Fold edge closest to you up and over the filling. Fold in the sides. 

Roll the sheet to enclose filling. The end will stick nicely as it rolls, securing your roll. 

Repeat with remaining wrappers and filling.

Place the filled rolls on a large plate where they won’t touch UNLESS you are serving them immediately, otherwise, they like to stick to each other. Again, if not serving immediately, cover with cling film or a damp cloth and refrigerate until ready to serve.

Serve with warmed peanut sauce on the side. 

Enjoy!

 

It's Sunday FunDay and today, as mentioned above, we sharing recipes for summer rolls made with rice paper wrappers. Many thanks to our host, Renu of Cook with Renu. 

• Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
• Low Carb Cheesy Rice Paper Chicken Wraps from Sneha's Recipe
• Thai Chicken Summer Rolls from Food Lust People Love
• Shrimp Rice Paper Rolls from Making Miracles
• Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
• Vegan Summer Rolls from Mayuri's Jikoni

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Thai Chicken Summer Rolls! 

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