Broccoli Stuffed Chicken Capons
Serves: 8 servings
  • 3 Tablespoons olive oil
  • 3 medium yellow onions, peeled and finely diced
  • 1 lb broccoli, fresh or frozen, shredded
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper
  • 2 eggs
  • 2 Tablespoons cornstarch, potato starch or flour
  • 8 chicken capons (boneless thighs - skin on)
  • salt and pepper
  1. Heat oil over medium heat in a large frying pan. Add onions and saute on a medium/low flame for about 10-15 minutes, until onions are starting to turn golden brown. (Note that longer is better here, so leave it on for the full time, unless you're pressed for time. Remove about one third of the onions and set aside.
  2. Add shredded broccoli to the pan and saute for an additional 10-15 minutes, until the broccoli is cooked through. Add salt, garlic, sugar and pepper and stir to combine. Remove from heat and set aside to cool.
  3. At this point, you can put the broccoli mixture in the fridge for a day or two and assemble just before serving.
  4. Preheat oven to 350.
  5. Once the broccoli mixture has cooled, add the eggs and starch/flour, mix to combine.
  6. Spread some of the mixture in the center of each capon, then roll them up around it. Place seam-side down into a baking pan. Repeat with remaining capons. Spread any extra filling around the chicken in the pan. Do not overcrowd the pan. If you don't have enough room, divide the chicken into two pans.
  7. Sprinkle the tops of each piece of chicken with salt and pepper, then divide the reserved sauteed onions over the tops of each capon.
  8. Cover pan tightly and bake at 350 for 1 hour and twenty minutes.
  9. Remove cover, raise temperature to 400, and bake for an additional 10 minutes.
Plan ahead:
  1. You can saute the onions and broccoli ahead of time, then assemble and bake just before serving
  2. You can bake these completely then freeze. Defrost and reheat, covered, until warmed through.
Recipe by Overtime Cook at