Stuffed Chicken Thighs
Stuffed Chicken Thighs

Ingredients

Method

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 crushed garlic cloves
  • 75g white breadcrumbs
  • 1 tbsp chopped parsley
  • 2 tsp thyme leaves
  • 1 lemon, zest only
  • 1 egg yolk
  • Salt and pepper
  • 6 boneless chicken thighs, skin on
  • 2 tbsp butter
  • Preheat the oven to 180C. Gently fry the garlic and onion for 5 mins to soften. Meanwhile, mix the breadcrumbs, lemon zest, and herbs in a bowl until well combined, then add the cooked onion and garlic along with the egg yolk, season well, and stir to combine.
  • Make an incision into each thigh and lay them out on a clean work surface. Spread with an even layer of the stuffing, then roll them up and secure with cocktail sticks. Place in a roasting tin, dot with butter, and roast in the oven for 40 mins or until cooked through and golden. Serve with bitter greens like broccoli or kale, and enjoy!
1 hr
3 serving
This recipe pairs perfectly with the Hello Pinot Noir 2021 from South Australia, Australia.

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