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Stuffed Chicken Thighs

Recipe submitted by Laurel

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This is a very easy and very tasty dinner idea. Everyone loves them and they are fantastic for picnics as they are just as delicious cold.

Serves 4

Ingredients

3 tablespoons olive oil
2 small onions, finely chopped
1 cup fresh white breadcrumbs (or packaged)
150g ricotta
2 teaspoons finely chopped fresh sage, plus extra to garnish
Grated zest and juice of 1/2 lemon
Sea salt and reshly ground black pepper
12 skinned and boned chicken thighs
12 rashers thinly sliced streaky bacon

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Method

Place the oil in a small heated frying pan and add the onion.
Fry over a gentle heat until golden and starting to darken. Take from the heat, allow to cool a little then place in a bowl with the breadcrumbs.
Beat in the ricotta, sage, lemon zest and juice. Season with salt and pepper.
Set aside to cool.
Preheat the oven to 200C. Place 1 tablespoon of stuffing on the inside surface of each chicken thigh.
Roll up, wrap a slice of bacon around and top with a sage leaf.
Place in a small roasting dish and bake for 25-30 minutes until the bacon is crisp and brown and the juices run clear when the chicken is pierced with a skewer.

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Notes & Tips

Service with pan juices. Don't overdo the sage in the stuffing as it is quite a strong herb. I serve this with minted cabbage or in winter with smashed potatoes.