The combination of chicken and bacon is almost as familiar as bread and butter, but you would normally see this recipe with chicken breast. Wrapping juicy , free-range thighs in bacon and also stuffing with the sausage makes for a lovely tender dish with bags of flavour.
Serving it with creamy leeks and mini baked potatoes makes for a delicious dinner, or could even replace a Sunday roast if you are pushed for time or have a lot of mouths to feed.
Recipe – serves 2
- 4 skinless boneless free-range chicken thighs
- 8 rashers of unsmoked streaky bacon
- 2 Hertfordshire sausages
- 2 leeks, finely chopped
- ½ stock cube made up with 120ml water
- 2 tbsp full fat crème fraîche
- 350g new potatoes
- Preheat the oven to 190°c
- Brush your potatoes with oil and add salt, put on a baking tray in the hot oven – they should be baked and golden in 30 minutes.
- Heat some butter or oil in a pan and gently sauté the leeks until soft.
- Meanwhile open out the chicken thighs and lay “skin” side down
- Squeeze ½ the sausage meat out of the skin onto each chicken thigh and spread so it covers the exposed side (as best you can)
- Roll the chicken up around the sausage meat and wrap each in 2 rashers of bacon, making sure the ends are tucked underneath the thigh.
- Fry the parcels in a hot pan on both sides (fry the side with the bacon tucked under first) to add colour (3 minutes).
- Add the stock to the leeks and boil down a little, add the creme fraiche and transfer to a baking dish, laying the browned chicken on top.
- Bake for 20-30minutes until the chicken is cooked through and serve with the leeks and potatoes.
If you are making this yourself and use low fat crème fraîche for this recipe (as I probably would be tempted to), it may split in the oven and not look quite as nice, but it will taste just as delicious.
NB photo shows a similar recipe with chicken breast.