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Roast chicken thighs stuffed with gorgonzola piccante, chilli and herbs

Roast chicken thighs stuffed with gorgonzola piccante, chilli and herbs

Name: Roast chicken thighs stuffed with gorgonzola piccante, chilli and herbs
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 180g mascarpone or cream cheese; 70g gorgonzola piccante, crumbled; Finely grated zest 1 lemon, juice ½; 1 red chilli, finely chopped; 5 sprigs each fresh rosemary and thyme, leaves finely chopped; 2 fat garlic cloves, crushed; 8 free-range, bone-in chicken thighs with skin on; 75ml dry white wine; Extra-virgin olive oil to drizzle; 300g tenderstem broccoli

Easy
January 2017

Easy
January 2017

Serves 4
Hands-on time 20 min, oven time 50-60 min

Trade in your Sunday roast for these Italian-inspired gorgonzola stuffed chicken thighs. This easy-to-make dinner recipe only requires one tray, leaving minimal washing up to be done.

Nutrition: per serving

Calories: 588kcals
Fat: 42.2g (20.8g saturated)
Protein: 41.5g
Carbohydrates: 5.4g (3.6g sugars)
Fibre: 3.7g
Salt: 1.2g

Nutrition: per serving

Calories: 588kcals
Fat: 42.2g (20.8g saturated)
Protein: 41.5g
Carbohydrates: 5.4g (3.6g sugars)
Fibre: 3.7g
Salt: 1.2g

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Ingredients

180g mascarpone or cream cheese
70g gorgonzola piccante, crumbled
Finely grated zest 1 lemon, juice ½
1 red chilli, finely chopped
5 sprigs each fresh rosemary and thyme, leaves finely chopped
2 fat garlic cloves, crushed
8 free-range, bone-in chicken thighs with skin on
75ml dry white wine
Extra-virgin olive oil to drizzle
300g tenderstem broccoli

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the mascarpone/cream cheese, gorgonzola, lemon zest and juice, red chilli, herbs and garlic in a mixing bowl with some seasoning, then mash together using a fork.
Using your fingers, work a pocket between the skin and the meat of the chicken thighs, then spoon in the stuffing, pressing it down to evenly spread. Put the thighs skin-side up in a large roasting tin, then pour the wine around them. Season the tops and drizzle with oil, then roast for 50-60 minutes until the skins are crisp and the chicken is cooked. Halfway through the cooking time, add the tenderstem to the tin.
To serve, divide the chicken and broccoli among plates, then pour the juices from the tin into a jug. Serve alongside for people to drizzle over their chicken. Potatoes, chopped into small chunks and roasted on the shelf below the chicken, go brilliantly with this, as does a crisp salad.

delicious. tips

If you want a break from blue, use 150g mascarpone or cream cheese mixed with 2-3 tbsp finely grated parmesan.
Make the stuffing 24 hours in advance but don’t season it as salt will make it runny.

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