I may have mentioned in the last post or two that we are about to embark on a new kitchen refurbishment. This has led me to trawl through my archives of dishes that I hadn’t blogged about. This gorgeous looking dish got my eye. Not only does it look great, it obviously tasted amazing with the leek and pine nut filling, a fresh sage and onion stuffing, griddled courgettes and fondant potatoes. Ultimately it cost very little to make too. Always a bargain in the world of ever increasing food prices. If you can get organic or your chicken from a butcher it will make so much difference to the end product.
The kitchen, well its a little more than a kitchen refit. The back wall is coming out and being replaced by a wall of sliding glass. New underfloor heating and tiles, plus a new utility room. Amazingly, you can sell your old kitchen on ebay these days! Who knew? If nothing else it saves a couple of skips.
I’ll keep you updated with developments as and when. Back to cooking.
- Best quality chicken thighs
- Parma ham, 100g
- One large leek, sliced
- Pine nuts 50g
- Dijon mustard, 50g
- Onion, chopped
- Fresh sage, 2 Tbsp
- Breadcrumbs, 50g
- Garlic, 2 cloves
- Butter 50g
- Courgettes, 1/person sliced lengthways
- Chicken stock, 1l reduced to 200ml
- To make the chicken thigh rolls, soften the leek in a touch of oil with a little salt. Toast the pine nuts in a dry pan. Take half of the leeks and puree them. Then stir together with the remaining leeks and 75% of the pine nuts. Bash the chicken thighs into rectangles which are the same thickness. Lay on a piece of parma ham, brush the thigh with mustard. Add a spoonful of the leek mix and roll up.
- To make the stuffing, soften the onion and garlic in the butter for 10 minutes. Turn up the heat and add the sage, cook for 1 minute. Add this mix and the breadcrumbs to a blender and puree. Place in an oven proof dish and bake for 20 minutes at 180°C when ready.
- Griddle the courgettes for a few minutes a side, seasoning with salt and pepper.
- To cook the thighs, roll tightly in foil. Cook in a pan in the foil turning every 2 minutes. Finish off in the oven for 5 minutes. Rest for 5 minutes, before removing the foil and slicing each thigh into two.
Serve with potatoes and a drizzle of sauce.