These little bundles have asparagus and Feta tucked away in them.
- 8 boneless and skinless chicken thighs
- 1 bunch asparagus 350 gr
- 100 gr feta cheese sliced
- 2 tbsp olive oil
- 1 medium Vidalia onion
- 1 clove garlic
- 1/4 cup all purpose flour
- 2 tbsp Italian seasoning divided in two
- 1 cup white wine
- 1 cup water
- salt and pepper to taste
- 1 tbsp chopped parsley garnish
- 2 tbsp crumbled feta garnish
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Wash, dry and snap your asparagus to remove the tough ends.
Slice the feta into long chunks.
Dice the onions.
Heat a large pan that has a lid, place 2 tbsp of olive oil.
Place the diced onions and garlic clove into the pan. Soften for one minute and remove the garlic.
Place each involtini into the hot pan and cook for one minute on each side.
Pour one cup of the wine into the pan and let it bubble.
Put the left over sliced asparagus into the pan.
Season with salt, pepper and the other tbsp of Italian seasoning.
Pour in the cup of liquid.
Reduce heat to medium/low.
Cover the pan and cook for 35 minutes. Check the pan to ensure that the sauce is thickening and stir to allow slow cooking and so that the pan doesn't burn.
Let it sit covered for 5 minutes to rest.
Garnish with the parsley and crumbled feta.
Serve on a platter.
Salad, rice, couscous or pasta make a nice side for this dish.
You may substitute vegetable or chicken broth for the liquid.