For the best result, choose large thighs. You can use breasts, but thighs are much more flavourful.
Serves: 4-6
INGREDIENTS
6 large boneless chicken thighs
sea salt and ground pepper
12 long slices streaky bacon
kitchen string for tying
Stuffing
5 good quality chicken sausages (I used Bostock)
finely grated zest 1 lemon
¼ cup chopped pistachio nuts
1 teaspoon dried tarragon
12 dried apricots, thinly sliced
1 spring onion, finely chopped
To serve
Chopped Green Olive Salad, see below
parsley for garnishing
Chopped Green Olive Salad
½ cup finely chopped green olives
¼ cup each parsley and mint leaves, finely chopped
¼ cup sun-dried tomatoes, thinly sliced
2 tablespoons olive oil
1 teaspoon runny honey
1 clove garlic, crushed
finely grated zest 1 lemon
1 tablespoon lemon juice
¼ teaspoon chilli flakes
sea salt and ground pepper
METHOD
Preheat the oven to 180°C.
Stuffing: Remove the skin from the sausages and place the meat in a bowl. Add all the remaining ingredients and combine well.
Season both sides of the thighs and lay flat on the bench.
Divide the stuffing into 6 portions and place one portion on each thigh. Roll up to enclose the stuffing.
Wrap each piece in two slices of bacon and tie with kitchen string to secure.
Heat a large sauté pan with a little oil and brown the chicken on all sides. Transfer to a baking dish and roast for about 30 minutes or until cooked through.
To serve: Remove the string and slice thickly. Arrange on a platter and spoon over half the salad, serving the rest separately.
Chopped Green Olive Salad: Combine all the ingredients in a bowl. Makes about one cup
Cook's note: The chicken can be stuffed and rolled the day before cooking.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!