Roast chicken thighs stuffed with gorgonzola piccante, chilli and herbs

Method

1. 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.
2. 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.
3. 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.