Stuffed chicken thighs wrapped in bacon

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
  1. Preheat the oven to 190°c
  2. 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.
  3. Heat some butter or oil in a pan and gently sauté the leeks until soft.
  4. Meanwhile open out the chicken thighs and lay “skin” side down
  5. 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)
  6. 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.
  7. Fry the parcels in a hot pan on both sides (fry the side with the bacon tucked under first)  to add colour (3 minutes).
  8. 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.
  9. 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.

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