A chicken thigh is surprisingly easy to bone because there is just one bone to remove. Thighs are much less expensive than breasts and tend to be more moist and flavorful because they are dark meat. For 4 servings: You will need:

4 boned chicken thighs
1/3 lb. pork sausage
1/2 c. finely chopped parsley
1/4 c. all-purpose flour
1/4 c. butter
3/4 onion, chopped
1 clove garlic, minced or pressed
1 can (15 oz.) whole tomatoes
1/2 c. water
1 sm. green pepper, coarsely chopped
4 thin slices Swiss cheese

1. Wipe chicken thighs with damp paper toweling. Combine sausage and parsley. Stuff thighs with equal portions of mixture.

2. Fold thighs in half and secure with toothpicks. Dredge in 2 tablespoons of the flour. Shake off excess. In large skillet brown chicken in butter until golden brown. Remove from pan.

3. Add onion and garlic. Cook until onion is soft. Add remaining flour. Cook over medium heat, stirring until mixture is light brown and smooth.

4. Gradually stir in liquid from tomatoes and the water. Continue cooking until thickened.

5. Return chicken to pan with the tomatoes and green pepper. Simmer, covered, for 30 minutes. Discard toothpicks.

6. Top each chicken with cheese. Simmer 10 minutes longer.

Tips: To bone a chicken thigh, place thigh, skin side down, on cutting board. Slice down bone scraping and cutting meat away from bone. Also remove cartilage at end of bone.

For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.