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Pan roasted chicken thighs, stuffed with cream cheese and herbs. Served with new potatoes and an Italian salad Recipe

Ingredients for people

    Part one of the recipe
  • Chicken thigh(s) : 12 whole
  • Mascarpone : 200 g
  • Sage sprig(s) : 6 whole
  • Flat leaf parsley : 0.25 bunch
  • Garlic clove(s) : 2 whole

  • Part two of the recipe
  • New potato(es) : 300 g
  • Unsalted butter : 50 g
  • Chive(s) : 0.5 bunch

  • Part three of the recipe
  • Rocket : 3 bunch
  • Artichokes marinated in olive oil : 1 whole
  • Parmesan : 30 g
  • Romaine lettuce(s) : 1 whole
  • Olive oil : 50 ml
  • Balsamic vinegar : 30 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Frying oil : 50 ml
  • 1Part three of the recipe

    Shave the Parmesan, gently warm the artichokes, whisk together the oil and vinegar. Wash and dry the salad leaves. Shred the romaine and mix with the rocket.
    Just before serving toss all the ingredients together and top with the shaved Parmesan.

  • 2Part two of the recipe

    Put the potatoes into cold water and bring to the boil, cook until tender, around 20 minutes and then drain. Finely slice the chives.
    Add the butter and chives to the potatoes and mix together and season with a little salt and pepper.

  • 3Part one of the recipe

    Pre heat the oven to 180*
    Peel and dice the garlic, pick the leaves from the herb stalks and finely slice, mix them with the cream cheese and season with a little salt and pepper.
    Lay the chicken skin side down and open it out, place a spoon full of stuffing into the middle, close the sides in and secure with a toothpick, repeat till all are done.
    Heat a frying pan with the frying oil, add the thighs and cook for a few minuets until the skins gone golden, transfer to the oven and cook for for another 15 minutes.
    Remove from the oven, keep the pan juices.
    Serve in a pasta bowl with the potatoes on one side drizzle the pan juices over and serve with the salad alongside

Chef's tip

«Make sure you buy thighs with the skin on as this helps keep the mix in and stops them drying out when cooking.»

Boneless chicken thighs with a creamy stuffing, buttery potatoes and a fresh salad

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(2 votes)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  5mins