A Wild Chicken Leap...

Okay, I've never really cooked a stuffed meat.  I've also never really tied meat around a stuffing.  So this was a BIG jump into the unknown.


Stuffed Chicken Thighs

 

4 chicken thigh fillets
a bunch of parsley
1 round of brie
a large handful of almonds, toasted (I'm not sure of the amount, but they 2/3 covered a medium frypan)
3 medium garlic cloves
olive oil
pepper
salt
(You will need string)

1. Heat an oven to 180C.  Put a frypan onto a really strong heat (so you can get a nice browning on the chicken)
2. Put everything but the chicken into a food processor/'blitzer'.  Buzz it into a dry paste.
3. Put a few big spoons of the blitzed mix into the centre of the chicken thigh fillets and then tie them up like you would tie a beef for roasting.
4. Put it in the pan and let it brown and start cooking through.
5. Turn it and let it brown. Repeat until its browned all the way around.
6. Put it into the oven for 15-20min to cook through.

This has actually come out really well... I'm quite happy with it.  It was served with grilled eggplant (aubergine), mashed potato (cooked with thyme in the water) and blanched green beans.