This recipe for Stuffed Cornish Hens (or Stuffed De-boned Chicken Thighs) is one I adapted from a Cornish hen recipe in “Louisiana Legacy,” published by the Thibodaux Service League, Inc.

I think all of us have gone to serving smaller portions then a whole Cornish hen. I split the hens in half. I place one half over rice dressing, then wrap it in foil to bake.

The dressing is tasty. For the accompanying photograph, I used deboned chicken thighs instead of Cornish hens and that also worked very well. I placed one thigh on the foil, topped it with the rice mixture and covered it with a half of another thigh before sealing it in the foil.

Remember to trim all the visible fat from the thigh meat. This was a generous portion which could be shared.

The dressing is made with a mix of long grain and wild rice, plus sautéed vegetables.

Use heavy foil or a double layer of thinner foil, to seal the chicken and dressing.

Corinne Cook is a columnist for The Advocate. Reach her at food