Apple Stuffed Chicken Thighs

Today, I walked by our local butcher and I made a pact with myself to start supporting the local economy by buying ingredients for my recipes from the local shops rather than the supermarket. So I found four lovely free range chicken thighs, which bought and brought home with me.

I have tested different of my own recipes, and reached the conclusion that this apple stuffed chicken thighs is my favourite. I will show you how to cook and afterwards i am open to hearing suggestions from you as to which fairy tale you think would go well with the recipe.

My email is as always:jonasfairytales@gmail.com

I look forward to hearing from you!

And now to the cooking:

Ingredients

2 tbsp olive oil

1 small onion, peeled, finely chopped

2 garlic cloves, crushed to a paste with the edge of a knife

75g/3oz fresh white breadcrumbs

1 apple


2 tsp sage leaves

1 lemon, zest only, plus the juice of half a lemon

1  egg yolk

Freshly ground black pepper

4 chicken thighs, bones removed, skin left on

1-2 tbsp butter


Preheat the oven to 180C/350F

Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.

Mix together the breadcrumbs, sliced apple, sage, lemon zest and lemon juice in a bowl until well combined.

Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper.

Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with string.

Place each stuffed chicken thigh into a pot and dot all over with butter.

Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with roast chicken and vegetables.