Stuffed Chicken Thighs

 This delicious recipe is the ultimate comfort food. Chicken stuffed with cheese and sun-dried tomato pesto and wrapped in bacon – need I say more? Serves 8-10

125g feta cheese crumbled

12 olives de-stoned and chopped

50ml sundried tomato pesto

25ml chopped rosemary

25ml thyme leaves

16 large deboned chicken thighs

8 bay leaves

Olive oil

350g bacon

8 wooden skewers

Preheat the oven to 200C.

Mix together the cheese, olives, pesto and herbs. Open the chicken thighs and season with salt and pepper. Place 1T of filling in each. Roll up each thigh and wrap in a piece of bacon. Thread 2 thighs onto each skewer. Place in a single layer in a large oven proof dish. Drizzle with olive oil and bake until the chicken is cooked through and the bacon is crisp. Remember to turn them halfway through.

Make this sauce and pour over before serving.

120ml sun-dried tomato pesto

60ml tomato paste

100ml chicken stock

Place the pesto, paste and 50ml of stock in a pan. Whisk to combine. Simmer for 10 minutes. Add enough stock to make the sauce of pouring consistency.

Serve with roast potatoes sliced thinly and cooked in olive oil and sprinkled with paprika, and peas.