These blue cheese and chilli stuffed chicken thighs are the ultimate weekend lunch dish. This one pan recipe is super simple to throw together without scrimping on taste. Serve with some roasted new potatoes for a decadent treat.
Aren't one pan meals the best! You just throw everything in a pan, shove it in the oven and hey presto, you've got yourself a meal. OK, I'm over simplifying here, this recipe does involve a little bit of hands on action but it's so quick you'd hardly even notice you're doing it. Just pop on some music and enjoy stuffing those thighs. Singing at the top of your lungs is a bonus for you, and your neighbours.
I love to serve this dish with roasted new potatoes but it would be equally delicious alongside a crisp green salad. Just make sure you save those cooking juices for drizzling, that's some good flavour right there.
Blue Cheese and Chilli Stuffed Chicken Thighs
Ingredients:
Ingredients:
- 150g mascarpone
- 50g soft blue cheese
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1tsp thyme leaves, chopped
- 4 free range, skin on chicken thighs
- 50ml dry white wine
- 1tbsp olive oil
- 150g tenderstem broccoli
- Preheat the oven to 180°C fan. In a large bowl mash the mascarpone, blue cheese, chilli, garlic and thyme together with a fork. Season and set aside.
- Using your fingers, very gently separate the chicken skin from the meat then fill these little pockets with a heaping tablespoon of the cheesy stuffing. Press it into all the nooks and crannies before filling the remaining thighs. Place the stuffed thighs into a small baking dish, skin side up and pour in the wine. Drizzle the thighs with the olive oil and give them a little rub. Season the top of the chicken and roast for 30 minutes then place the tenderstem broccoli around the thighs before roasting for a further 20 minutes until the skins are crispy and the chicken is cooked through.
- Serve with roasted new potatoes or a crisp, green salad and drizzled with the cooking juices.
(adapted from Delicious Magazine)
