Place chicken thighs skin side down. Remove bone by cutting slit along middle of thigh (do not cut all way through) cut the length of bone. Sprinkle thighs lightly with salt, pepper, paprika and garlic powder; set aside. Cook, then drain ground pork. Place meat in bowl; add sauteed onions, bell pepper and celery mixture. Stir in Italian style bread crumbs. Add a little salt and pepper. Place 1-2 tablespoons mixture into each chicken thigh pocket. Pull skin over and secure with toothpick. Wrap each with bacon slice. Attach to toothpick. Pan fry thighs until golden Drown. Add 1-1/2 cups water. cover, cook 30 minutes. Serve with potatoes and green salad.
Cajun Country -- New Iberia, Louisiana