Boneless chicken thighs with a creamy stuffing, buttery potatoes and a fresh salad
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.
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.
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
«Make sure you buy thighs with the skin on as this helps keep the mix in and stops them drying out when cooking.»