Roasted Stuffed Chicken Thighs with Potatoes and Preserved Lemon
Stuffing the chicken is easy then everything is roasted together, a good dinner party dish as it can be all ready to go in the oven when needed.
Preheat the oven to 200C.
Put the breadcrumbs, milk, parmesan, currants, parsley and garlic into a bowl, season with salt and freshly ground black pepper and mix well. This is the stuffing.
Lie the chicken thighs down side by side on a flat surface, former skin side down.
Beat out the thicker parts gently with a meat hammer.
Place a quarter of the stuffing at one end of each thigh, roll up then wrap a rasher of bacon around each.
Place side by side in a roasting dish. Place the potatoes, lemon, bay leaf and wine around the chicken.
Drizzle the oil over the chicken and place in the oven for 45 minutes or until the chicken and potatoes are cooked.
Remove from the oven and serve.
1/2 cup fresh breadcrumbs, made by blitzing stale bread in a blender or food processor
1/4 cup Milk
1/2 cup freshly grated parmesan
2 tablespoons Currants
2 tablespoons Parsley leaves chopped, plus extra for serving
2 Garlic Cloves finely chopped
4 free range chicken thighs skinned and boned
4 rashers Streaky Bacon
400 grams Gourmet Potatoes well scrubbed
3/4 Peel of preserved lemon thinly sliced
1 bay leaf
50 millilitres white wine
1 tablespoon extra virgin olive oil