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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!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 large potatoes
  • 8 chicken thighs
  • Approx. 10 sprigs of thyme
  • 8 smoked streaky bacon
  • 16 prunes stoned
  • Walnuts optional
  • Olive oil
  • Ground pepper

Method
 

  1. Preheat the oven to 180°C.
  2. 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.
  3. Put the chicken thighs on a large chopping board, scatter some thyme leave over them and season with pepper.
  4. 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.
  5. Put the wrapped chicken between the potatoes.
  6. 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.
  7. Serve warm.