Thyme Stuffed Chicken
This one’s a result of me trying to empty my freezer and trying to find new and fun ways to use up chicken thighs (cheaper than chicken breast, and tastier). I’ve been on a bit of a thyme kick recently – it’s a lovely fragrant herb, but less prone to that slight soapiness that rosemary has – and stuffing seemed to be a good way to get it into the mix.
I buy my chicken thighs with the bone in and skin on, but I removed them for this recipe – it’s easy enough to do with a decent pair of scissors – but if that squicks you get the butcher to do it for you or buy from the supermarket without 
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Serves 4-6
Ingredients
- 100g Breadcrumbs
- 1 Onion, Diced
- Small knob of Butter and a splash of vegetable oil
- The Leaves from 6 stalks of Thyme (save the stalks)
- 6 Chicken Thighs, Skinned and Boned
- Sufficient Bacon to wrap
Method
Heat the butter and oil in a heavy bottomed pan (the oil helps stop the butter from burning) and saute the onions gently, so they soften but don’t colour.
Add the cooked onions to the thyme leaves and breadcrumbs, stir through and allow to cool.
The removal of the bone should leave a fairly obvious place to put the stuffing – you’re effectively just making a sausage shape and rolling the chicken around it – and once the chicken is stuffed, wrap the bacon around it to hold the stuffing in and secure using the stripped thyme stalks.
Roast at 200C (108c fan/400F/Gas Mark 6) for 35 minutes. Remove thyme stalks and serve.
Serve with potato dauphinoise (recipe to follow), mash or rice.
Lorraine @ Not Quite Nigella said,
April 1, 2010 @ 8:03 pm
Ahh yes I’ve boned a chicken thigh once and rolled/stuffed it and it was straightforward but one bit was a bit grisly
The pairing sounds delicious!
Wenchie said,
April 2, 2010 @ 1:05 am
Some of them definitely like to put up a fight, but they’re so cheap skin and bone on I figure it’s worth it… probably not so for the squeamish (and I know one of mine ended up a bit wee!)
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