Prunes stuffed chicken thigh fillets
These prunes stuffed chicken thigh fillets not only taste yummy but look fantastic on the dining table – so ideal for lad-back dinner parties, festive/celebratory meals etc. If nuts are not an issue for you or your guest, I do recommend stuffing the prunes with walnuts – they add an extra dimension and crunchiness to the dish. Served with a crispy salad, you’ll have a fantastic, one-tray meal!
Ingredients
Method
- Preheat the oven to 180°C.
- Peel the potatoes, then chop them into bite-size pieces. Scatter them into a large roasting dish, drizzle with some olive oil, season with salt and pepper then scatter half of the thyme leaves on top. Combine well.
- Put the chicken thighs on a large chopping board, scatter some thyme leave over them and season with pepper.
- Put 2 prunes in the middle of each chicken (you can stuff the prunes first with walnuts if you like), then roll them up and tightly wrap each with a slice of bacon.
- Put the wrapped chicken between the potatoes.
- Bake in the oven for 35-45 minutes until the potatoes and bacon are golden and crispy – turn the chicken wraps over once or twice and shake/rotate the potatoes a couple of times.
- Serve warm.