Dun dun darnnnnnnn. Finally I can complete our meals from the Progressive Dinner Degustation from a couple of months ago
A couple of weeks ago I posted about the amazing 2ND COURSE OF THE DEGUSTATION DINNER and then a few weeks before that I posted the first courses to the DEGUSTATION DINNER I had with good friend Brooke – if not clickety click on the links for a refresher. In the last article I wrote the recipe for Bacon and Sweet Potato Rostis and the first courses, in the previous article, were for the amazing Mulled Apple Cider for our welcoming drink and then the Marinated Bocconcini for our first tapas and with this one you get our final, main course, the most delectable of the lot, the STUFFED CHICKEN THIGHS.
These stuffed chicken thighs are simple but delicious and perfect with seasonal vegetables as a main, but for us – they came with toothpicks in them and a small plate with a napkin and were devoured as a tapas dish.
We created our dishes with a lot of thought, it involved about twenty emails and discussion and lots of net searching. Firstly, our tapas were served as a kind of nibbly, entree and then main. They were all tied together with bacon and were all complete enemies of the term “fat free”.
And for some reason I cannot find the pics of the night – managed to get two for this dish – so enjoy. Full credit goes to the Housekeeping Mag UK for this recipe – it is from a 2012 issue and besides minor tweeks is all theirs.
YOU WILL NEED:
- 100g (3½oz) fresh white breadcrumbs
- 40g (1½oz) Parmesan cheese, grated
- 2 medium eggs, lightly beaten
- 3tbsp freshly chopped basil
- Finely grated zest of 1 lemon
- 8 skinless and boneless chicken thigh fillets
- 8 streaky bacon rashers
YOU WILL NEED TO:
- Preheat oven to 220°C (200°C fan) mark 7. In a medium bowl, mix together the breadcrumbs, cheese, eggs, basil, lemon zest and plenty of seasoning.
- Open out chicken thigh fillets on a board, smooth side down. Spoon ⅛ of the mixture down the centre of each, then fold meat over the filling.
- Wrap a rasher of bacon around each fillet to help secure filling in place. Transfer the wrapped thighs (seam-side down) to a non-stick baking tray and cook for 25-30min until golden and cooked through. For this one I had to run over to our venue 30mins before everyone arrived and get them in the oven. Luckily it was only across the road – if you have larger distances you could probably pre cook them and then warm them up – just be careful about drying out the chicken.