Chicken Thighs Stuffed with Blue Cheese
- 180g mascarpone
- 70g blue cheese, crumbled
- 1 lemon, zest and juice
- 1 chopped red chilli
- 5 sprigs each of thyme and rosemary, leaves chopped
- 2 crushed garlic cloves
- 8 whole chicken thighs
- 75ml chicken stock
- Olive oil for drizzling
- Preheat the oven to 200C. Pop the mascarpone, blue cheese, lemon juice and zest, chilli, herbs and garlic in a bowl with some seasoning, and mash together. Create a pocket between the skin and meat of the thighs, and spoon in the stuffing. Press down to spread evenly, then place the thighs skin-side up in a roasting tin, and pour the stock around them. Season the skins and drizzle with oil, then roast for 50 mins until cooked through.
- Divide the chicken thighs between the plates, then drizzle with the cooking juices to serve. Enjoy with broccoli and potatoes.
1 hr
4 serving