I'm not entirely sure where this recipe originally came from, I found it scrawled down whilst I was sorting out some paperwork - I suspect it's probably based on a recipe in a book somewhere.
Chicken things stuffed with herby sausagemeat, best served in a Lemon Sauce
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 10 mins | 35 mins | 45 mins |
Ingredients
- 350g pork sausagemeat
- 4 tbsp chopped parsley
- 2 tsp chopped thyme leavse
- 1/2 large lemon
- 50g Parmesan cheese, grated
- 8 skinless and boneless chicken thighs
- 8 rashers smoked streaky bacon
- 2 tsp runny honey
- salt and freshly ground black pepper
Method
- Preheat the oven to 200c (180c for a fan)
- Line a roasting tin with greaseproof paper
- Grate the 1/2 large lemon to make zest, and save
- If you're making Lemon sauce, then rememember to juice the 1/2 large lemon and save
- Put the sausagemeat into a bowl
- Add the herbs
- Add the lemon zest and the parmesan
- Season with salt and pepper
- Mix well to combine
- Shape into eight short sausages (should be no longer than the chicken thighs)
- Place the thighs, skinned side down, on a plate/board and open them out
- Season with salt and pepper
- Place a sausage into the centre of each thigh (i.e. where the bone used to be)
- Fold the chicken around the sausage
- Stretch the bacon rashers out on a board and wrap each one around a chicken thigh, placing the seam under the chicken
- Place the wrapped thighs into the rotasting tin, with the seam down
- Drizzle the honey over the chicken
- Roast in the oven for 35 mins or until cooked through - When it's ready, set aside to rest for 10 mins
- While the chicken is cooking, make the sauce
- Serve with sauce poured over the thighs